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Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 24 |
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I always have to double the recipe for these buttery rolls because they never last long. You can shape them any way you like, but to me, a crescent shape is so pretty. âKelly Kirby, Westville, Nova Scotia Ingredients:
1 tablespoon active dry yeast |
1 teaspoon plus 1/3 cup sugar |
1/2 cup warm water (110° to 115°) |
1/2 cup butter, softened |
1/2 cup warm 2% milk (110° to 115°) |
1 egg |
3/4 teaspoon salt |
4 cups king arthur unbleached all-purpose flour |
Directions:
1. In a large bowl, dissolve yeast and 1 teaspoon sugar in warm water. Add butter, milk, egg, salt, remaining sugar and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place point side down 2 in. apart on greased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place until doubled, about 30 minutes.
4. Preheat oven to 350°. Bake 10-12 minutes or until golden brown. Remove from pans to wire racks. Yield: 2 dozen.
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