Crescent Rolls

I'm so far behind on updating the blog but I'm going to try to get a few up here today.  This one is from our Christmas dinner (yes, it's been that long!).  I had regular dinner rolls from the store for Christmas Eve and didn't think they were great.  I had a little extra time on Christmas day so I found a recipe to make my own crescent rolls.  They were really good and so wonderful right out of the oven!  I highly recommend the bread flour instead of regular all-purpose flour for these!

Ingredients:

3/4 c milk

1/4 c sugar

1 egg

1/2 tbsp salt

1 tbsp active dry yeast

1 cup of warm water

4 1/2 to 5 cups all purpose flour

1/2 cup of butter

Instructions:

In a microwave safe bowl combine the milk, sugar and 1/4 cup of the butter and microwave for a couple minutes until the butter melts. If it didn't melt completely that's ok.

In another bowl add the water and the yeast. Stir the yeast a little bit and let it sit until it foams.

In the bowl of your mixer, start with 4 cups of flour, add salt and mix. In the milk mixture crack the egg and mix. Add this mixture to the flour and the yeast mixture as well.

Using the dough hook mix for a couple minutes and add the remaining flour. The dough will be sticky. If you don't have a mixer you can do all this by hand.

Place the dough in an oiled bowl, cover it up with a clean kitchen towel or plastic wrap and let it rest until it doubles in size. Normally I turn my oven on to 200 F degrees for a couple minutes so that the oven warms up, then I turn off the oven and place the bowl with dough in there for an hour or so until the dough has doubled.

Once the dough is ready cut it in 2 pieces. Roll each piece into a circle about 14" in diameter. You should have 1/4 cup of butter left, softened. Spread the top with 1/2 the butter. Using the pizza cutter cut the circle into quarters first, then each quarter into thirds. Roll up each piece.

Repeat with other piece of dough. Place the rolls onto a buttered pan.

Preheat oven to 350 F degrees.

Let the rolls rest until the edges touch, they should almost double in size.

Bake for about 15 or 20 minutes until golden brown.