Friday, October 30, 2009

THE Crescent Rolls

This recipe is a Holmes family tradition. It is one I got from Scott's Mom and it has reached celebrity status among our friends. Enjoy.

2 packages active dry yeast
2 Tbsp. sugar
2 cups warm water
1 cup sugar
6 eggs, beaten
1 cup melted butter (cooled to lukewarm)
8 cups bread flour
2 tsp. salt

Mix warm water with yeast and sugar and let sit until bubbles form. Add remaing sugar, beaten eggs and melted butter* to the yeast mixture. Use a sifter to sift in flour and salt. I usually use my hand mixer for the first half of the flour and then use a spoon for the last half (the dough should still be pretty sticky). Allow the dough to rise at room temperature for two hours. Stir down the dough, cover with plastic wrap and put in the fridge overnight.

About 5-6 hours before you plan to eat, remove the dough from the fridge, dump onto a floured surface and divide into four equal parts. Roll each part into a circle (about 12"). Brush the entire circle generously with melted butter. Use a pizza cutter to cut it (pizza-style) into 12 equal pieces. Roll-up each piece, starting at the wide end, to form a crescent. Place on a greased cookie sheet and cover with a dish towel. Allow to rise for 4-5 hours. Bake at 400 for 8-10 minutes.

*Test the butter before you pour it in to make sure it's not too hot. If it is too hot, it will kill the yeast and your rolls won't rise. I just use the "finger test". Put your (clean) finger into the butter and hold it there for 5 seconds. Does it burn? If not, dump it in. If it is too hot, stir it for a while to help it cool. The first thing I do when I make these rolls is melt the butter, that way it has plenty of time to cool.

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