Buttery crescent rolls

Yield: 1 Servings

Measure Ingredient
2 packs Active dry yeast
2 cups Warm milk (110F to 115F)
6½ cup All-purpose flour (up to 7)
2 Eggs; lightly beaten
¼ cup Butter or margarine; melted and cooled
3 tablespoons Sugar
1 teaspoon Salt
Additional melted butter or margarine, optional

In a large mixing bowl, dissolve yeast in milk. Add 4 cups flour, eggs, butter, sugar and salt; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured board; 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 hour. Punch the dough down and divide in thirds. Roll each portion into a 12-in circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place with pointed end down on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 400F for 12-14 minutes or until golden brown. Brush with butter if desired.

Source: Taste of Home, Lynne Peterson, Salt Lake City, Utah Posted to Bakery-Shoppe Digest V1 #207 by "Peggy L. Makolondra" <pmakolon@...> on Aug 29, 1997

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