Tuesday, November 18, 2008

Lion House Crescent Rolls (with a little modification)

2 tablespoons yeast
2 cups water warm
1/3 cup sugar
1/3 cup butter, melted
2 teaspoons salt
2/3 cup dry milk powder
1 egg
5 1/2 cups flour
melted butter

Warm water to between 105 and 115 degrees. Mix yeast, water and 1 tsp of the sugar and let stand 5 minutes. Add the rest of the sugar, butter, salt, dry milk, egg, and 2 cups of the flour. Beat together till smooth. Gradually add remaining flour till soft dough is formed. Turn onto a lightly floured surface and knead till smooth and elastic. (It takes me about 15 minutes.) Place in greased bowl; cover and let rise till double in bulk. Punch down; divide into thirds. Roll out one-third of dough into circle; cut into 12 pie-shaped pieces. Starting at wide end, roll up each piece into crescent. Place on greased baking sheet with point on bottom. Repeat with remainder of dough. Brush tops with melted butter (or margarine). Let rise till double. Bake at 400 degrees F. for 15 minutes. Makes 3 dozen rolls.

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