Directions: |
Directions:In a small bowl combine the yeast and water. Cover and let the mixture stand about 10 minutes.
Meanwhile, heat the milk in the microwave until just warm, not scalding.
In a large bowl, beat the eggs, sugar, and oil with a whisk. Stir in the milk and yeast mixture. With a wooden spoon stir in 5 cups of the flour and the 2 teaspoons salt until combined. Turn the dough onto a lightly floured surface and knead to form a moderately soft dough, still slightly sticky.
Cover with plastic wrap sprayed with oil or cooking spray and allow the dough to rise in a warm place until it is sticky, 2 to 3 hours.
Lightly grease a 12x18-inch sheet pan and set aside.
Punch the dough down and turn it onto a lightly floured surface. Pat it with additional flour if necessary for handling, and keep your hands floured.
Divide the dough into thirds. Roll one section into a circle about the size of a dinner plate. With a pizza cutter, cut once down the middle, then across, then diagonally (the same way a pizza is cut) to make eight wedges. Brush each wedge with melted butter. Roll up each wedge from the wide end toward the point. Place the rolls point side down on the prepared pan. Repeat with the remaining sections. (All rolls should fit on one sheet pan.)
Cover with a clean dish towel and let rise until doubled in bulk, about 15 minutes.
Meanwhile, preheat the oven to 400º F. Bake 5 minutes on the bottom rack; move to the middle rack and bake 5 minutes or until the rolls are light brown. Remove the rolls from the oven and brush tops with butter. |
This recipe for Crescent Rolls is from