My boys said that the rolls look like snails, but they thought that was a good thing and gobbled them up. You could substitute this dough in recipes that call for canned crescent rolls as well.
Homemade Butterhorn or Crescent Rolls
- 1/4 cup warm water
- 1 heaping Tbsp yeast (or 1 and 1/2 packages)
- 1 cup warm milk
- 1/3 cup sugar
- 1/2 cup oil (or melted butter)
- 3 eggs
- 4 1/2 cups or more flour
- 1 tsp salt
- 2 Tbsp or more butter (melted for brushing)
- In a large bowl place the warm water and dissolve the yeast.
- Add warm milk and sugar and stir well.
- Let sit for 10-15 minutes until bubbly.
- Add oil, eggs, and salt and stir well.
- Begin adding flour 1 cup at a time, stirring at first and then kneading to form a soft (but not sticky) dough.
- Let rise until double, about 1 hour.
- Divide into 2-3 balls and roll into circles.
- Cut each circle into 12-16 wedges.
- Brush generously with melted butter.
- Starting at the large end, roll up each wedge, pinch to seal, and place tip down on baking sheet. Brush tops with butter.
- Allow to rise until double again and bake in oven for 8-10 minutes at 375 F. They brown quite quickly.
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