O.K.-I've got something cheerier to share today: my recipe for buttery crescent rolls. They're perfect for days when you've got to be inside for a few hours. They aren't difficult to mix together, but you've got to be around for rising and baking times. The end result is buttery, flaky rolls that your family will love. Stay safe and Happy Fall Baking!
Money Saving Tips: While you've got the oven on, you might as well bake up a double or trip batch and freeze them for later. You'll save on time and energy-which means money.
Buttery Crescent Rolls
Estimated Cost: $1.50 for a two dozen
4 and 1/2 teaspoons active dry yeast
3/4 cup warm water
1/2 cup sugar
6 tablespoons butter, plus 2 tablespoons, softened, divided
1 teaspoon salt
4 and 1/2 cups flour
Dissolve yeast in water. Add sugar, 6 tablespoons butter, eggs, salt and 2 cups flour. Beat until smooth. Stir in remaining flour. Turn onto surface and knead for 6-8 minutes, or use free standing mixer for about five minutes on medium. Place in a greased bowl and let rise until doubled, about 75 minutes. Gently punch down the dough and divide in half. Roll each half into 12 inch circle. Spread with one tablespoon butter and cut each circle into into 12 wedges, Roll up wedges and tuck under. Place on greased cookie sheets. Cover and let rise until doubled, about forty five minutes. Bake in preheated 375 degree oven for 8-10 minutes or until golden brown. Let cool on racks. (To freeze, cool completely, wrap tightly and freeze. You can freeze them before or after baking.)
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