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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 72 |
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A hint of cardamom adds nice flavor to these tender golden rolls. They're my grandchildren's favorites, so I make the crescents all year long. Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1/4 cup warm water (110° to 115°) |
1 teaspoon plus 1 cup sugar, divided |
2 cups warm milk (110° to 115°) |
3/4 cup butter, softened |
1-1/2 teaspoons ground cardamom |
1 teaspoon salt |
2 eggs, lightly beaten |
7 to 8 cups king arthur unbleached all-purpose flour |
additional butter, melted |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add 1 teaspoon sugar; let stand for 5 minutes. Add the milk, butter, cardamom, salt and remaining sugar. Add the eggs and 2 cups flour; beat until smooth. Stir in enough remaining flour to for a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
2. Punch dough down. Turn onto a lightly floured surface; divide into six pieces. Roll each piece into a 10-in. circle; brush with melted butter. Cut each circle into 12 wedges. Roll up each wedge from the wide end; place pointed end down 2 in. apart on greased baking sheets. Curve ends down to form crescents. Cover and let rise until doubled, about 30 minutes. Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks. Brush with melted butter if desired. Yield: 6 dozen.
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