"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Crescent Rolls Recipe

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This recipe for Crescent Rolls, by , is from The Lucky Duck Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbie Lewis Champlin
Added: Thursday, September 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. boiling water
1/2 c. butter, room temp.
1/2 c. sugar
1 tsp. salt
2 eggs, beaten
1/2 c. warm water - a little warmer than cool
2 envelopes dry yeast (I use Fleishmans)
2 tsp. sugar
4 c. flour

Directions:
Directions:
Put butter, sugar & salt in large mixing bowl & pour 1/2 c. boiling water over these ingredients. Stir and let cool.
Add beaten eggs.
Let yeast stand in warm water with the 2 tsp. sugar for about 10 mins. I do this in a measuring cup. Don't cover, but keep in a warm place.
Add yeast to first mixture; then add eggs and stir a little. Mix in flour. Dough will be sticky. Cover with saran wrap and refrigerate overnight.
Divide dough in half. Flour board or pastry cloth lightly. Roll into a large circle. Cut into pie shaped wedges and roll up each wedge starting with the wide end. Roll out the next half or refrigerate it until another day.
Place on a greased cookie sheet; cover with a dish towel and let rise until double in size.
Bake at 350 12-15 mins or until golden. Brush with melted butter.

Number Of Servings:
Number Of Servings:
Makes 24 rolls
Personal Notes:
Personal Notes:
I got this from one of Lindsey's friend's, mother, Mary Alice Glynn who got it from Sue Shomler :)

 

 

 

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