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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

BUTTER CRESCENT ROLLS Recipe

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This recipe for BUTTER CRESCENT ROLLS is from Mark's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 CUP MILK
1/2 CUP BUTTER SOFTENED, 1 STICK
1/3 CUP SUGAR
1/2 TEASPOON SALT
1 PACKAGE DRY ACTIVE YEAST
1/2 CUP WARM WATER
1 LARGE EGG SLIGHTLY BEATEN
3 1/2-4 CUPS ALL PURPOSE FLOUR

DOUGH WASH
1 LARGE EGG BEATEN WELL
Directions:
Directions:
IN A SAUCEPAN, HEAT MILK UNTIL BUBBLES APPEAR AROUND EDGES OF PAN. COMBINE BUTTER, SUGAR, AND SALT. ADD TO THE MILK MIXTURE. STIR TILL INCORPORATED AND COOL TO LUKE WARM.
IN BREAD MACHINE ADD INGREDIENTS IN ORDER.
1 PACKAGE DRY YEAST
3 1/2-4 CUPS FLOUR
1/2 CUP WARM WATER
EGG
MILK MIXTURE
SET MACHINE ON DOUGH CYCLE. WHEN COMPLETE TURN OUT ONTO FLOURED SURFACE. DIVIDE INTO 2 PIECES COVER AND LET REST 10 MINUTES.
GREASE 2 BAKING SHEETS. USING A FLOURED ROLLING PIN ROLL 1 DOUGH HALF INTO A 12 INCH CIRCLE. CUT CIRCLE INTO 6 WEDGES. STARTING AT BROAD SIDE . ROLL UP EACH WEDGE. PLACE POINT SIDE DOWN ON BAKING SHEET. REPEAT WITH REMAINING DOUGH HALF. COVER WITH DAMP CLOTH, AND LET RISE UNTIL DOUBLED.
BRUSH WITH WASH AND BAKE AT 400 DEGREES FOR 15 MINUTES OR GOLDEN BROWN.

 

 

 

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