Saturday, May 21, 2011

Best. Rolls. Ever

I LOVE really good bread. I could eat a whole batch of delicious homemade rolls. Throw in some homemade raspberry or peach jam and we're in big trouble...These are by far my favorite basic dinner roll...Melt in your mouth deliciousness! Note: This recipe is easy but must be thought through ahead of time as the dough needs to be refrigerated overnight. It also makes a ton of prepared to share with friends! Yield: 48-56 crescent rolls

Crescent Rolls
Amy Hansen

2 packages yeast (4 1/2 tsp)
2 cups warm water
1 cup butter, melted and mixed with 1 cup sugar to cool down
6 beaten eggs (with fork)
1 1/2 tsp salt
8 cups flour

Mix yeast with 2 Tbsp of the sugar and 2 cups water. Let sit for 5 minutes. Add melted butter, sugar and eggs. Mix well. Sift flour and salt and mix well. Let rise 2 hours and refrigerate overnight.

Separate dough into four parts. Roll each part into large circle and brush with butter. Cut like pie into 12-16 wedges and roll into crescents. Let rise 5-6 hours. Bake at 375 for 8-10 minutes.

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