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Buttery Cresent Rolls Recipe

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This recipe for Buttery Cresent Rolls, by , is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gale Larson
Added: Monday, November 19, 2007


3/4 cup milk
1 package yeast
1/4 cup warm water (110 to 115 degrees)
1/4 cup sugar
1/4 cup butter, at room temperature
1 egg, beaten, at room temperature
3 cups flour


Of course, you can always buy little tubes of crescent rolls at the store, and they taste fine. But there's something really wonderful about the rich, buttery, yeasty flavor of homemade crescent rolls. If you have time, this recipe's results will leave you proud and satisfied.

Makes 16 rolls.

Per roll: 133 calories, 3.4 grams fat, 21 milligrams cholesterol, 21.9 grams carbohydrates, .8 grams fiber, 35 grams protein, 40 milligrams sodium.

Scald milk (bring almost to the boiling point) and let cool to lukewarm. In a large bowl, dissolve yeast in warm water; stir in sugar, butter, and egg. Add milk, stirring well. Add flour; beat until smooth.

Place dough in a greased bowl, turning to grease the top. Cover; let rise in a warm place, free from drafts, until doubled in bulk (about 1-1/2 hours).

Punch down dough and divide in half. Roll each half into a circle about ten inches in diameter and 1/4-inch thick. Cut into eight wedges; roll each wedge tightly, beginning at the wide end.

Place rolls on greased baking sheets, point-side down. Curve into crescent shape. Cover; let rise until doubled in bulk (for about 1 hour).

Meanwhile, preheat oven to 400 degrees. Bake rolls 8 to 10 minutes, until lightly browned.




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