Sunday, November 30, 2008

Crescent Rolls (Butterhorns)

*Best when made the day before*

1 T. sugar
1 pkg. yeast
1/3 c. warm water

{Dissolve in small pan and then cool}
1/2 c. butter
1 c. milk
1/2 c. sugar

{Mix together}
3 beaten eggs
above two mixtures
1 t. salt
5 c. flour

Refrigerate over night. Roll out on floured surface 1/2 of dough in circle. Cut in 16 wedges (triangles) with pizza cutter. Brush with melted butter and roll up starting with large end. Roll out the other half of dough and repeat. Let rise for 3-4 hours. Bake at 350 degrees for 15-20 minutes.
I love this roll recipe. The only downfall is, is that I want instant gratification and I want them now, not tomorrow. However, they are still good even when you don't put them in the refrigerator overnight, and you do want to use them now.
My kids call these "Snail rolls". Because when they rise and puff up, they almost look like snails! Enjoy!


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