I got this recipe from my aunt and these rolls are an absolute dream! They are so fluffy, so tasty and so easy. And require no kneading!! I am not a huge homemade bread maker. Most times when I try to make bread of some sort it ends up dense, and the first time I made these, they were dense, but only because I was impatient and didn't want to wait the entire raising time. They do take some time to rise, so plan ahead!
What you need:
1 cup water
1 cup butter
3/4 cup sugar
2 teaspoons salt
1 cup cold water
4 1/2 teaspoons yeast
1/2 cup warm water
4 eggs, beaten
7 1/2 cups flour
In a 6 quart pan bring the 1 cup water to a boil.
Add butter, sugar and salt. Remove from heat.
Add the 1 cup cold water.
Dissolve yeast in the 1/2 cup warm water (not hot).
When first mixture is luke-warm add yeast mixture and beaten eggs. Stir briefly.
Add flour and stir together.
Cover with lid and refrigerate overnight.
When ready to roll out, divide dough into thirds (I do into fourths)
Roll out each section of dough into a circle on a floured surface. Spread dough lightly with butter. Cut into wedges and roll up, beginning with the wide end, to form a crescent shape. Place each on a greased baking sheet, about 12 per sheet.
Let rise for at least 4 hours.
Bake at 400 degrees for about 12 minutes.
Makes 3-4 dozen rolls.
The uncooked crescents can be frozen. Store in freezer bags until ready to use. To use, return them to greased cookie sheets and rise at least 6 hours. Bake as normal.
Before baking them I brush butter on each one. My aunt brushes them before, and after baking, but that's up to you!
Happy almost Thanksgiving!
What you need:
1 cup water
1 cup butter
3/4 cup sugar
2 teaspoons salt
1 cup cold water
4 1/2 teaspoons yeast
1/2 cup warm water
4 eggs, beaten
7 1/2 cups flour
In a 6 quart pan bring the 1 cup water to a boil.
Add butter, sugar and salt. Remove from heat.
Add the 1 cup cold water.
Dissolve yeast in the 1/2 cup warm water (not hot).
When first mixture is luke-warm add yeast mixture and beaten eggs. Stir briefly.
Add flour and stir together.
Cover with lid and refrigerate overnight.
When ready to roll out, divide dough into thirds (I do into fourths)
Roll out each section of dough into a circle on a floured surface. Spread dough lightly with butter. Cut into wedges and roll up, beginning with the wide end, to form a crescent shape. Place each on a greased baking sheet, about 12 per sheet.
Let rise for at least 4 hours.
Bake at 400 degrees for about 12 minutes.
Makes 3-4 dozen rolls.
The uncooked crescents can be frozen. Store in freezer bags until ready to use. To use, return them to greased cookie sheets and rise at least 6 hours. Bake as normal.
Before baking them I brush butter on each one. My aunt brushes them before, and after baking, but that's up to you!
Happy almost Thanksgiving!
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