Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 1/2 cup milk

  3. 1/2 cup softened butter

  4. 1/3 cup sugar

  5. 1/2 tsp. salt

  6. 1 package active dry yeast

  7. 1/2 cup warm water(about 110 to 115 degrees)

  8. 2 large eggs, beaten to blend, divided

  9. 3 1/2 to 4 cups all purpose flour

Instructions Jump to Ingredients ↑

  1. Grease 2 sheet pans. Heat milk to a simmer in a small saucepan. Remove pan from heat and stir in butter, sugar and salt. Cool to lukewarm. Meanwhile, place warm water in a small bowl. Sprinkle yeast over water and let stand 5 minutes until foamy. Beat yeast and 1 of the eggs into the milk on low speed. Transfer mixture to a large bowl and beat in 2 cups flour on low speed until smooth and thick. Mix in enough of the remaining flour to form a dough that pulls away from the sides of the bowl. Transfer dough to a floured surface and knead gently 2 to 3 minutes until smooth and elastic. Place dough into a large greased bowl and turn to coat. Cover dough and let rise about 1 hour in a warm place until doubled. Punch dough down and divide in half. Cover the dough with a damp cloth and let stand 10 minutes. Roll half of the dough out to a 12 inch circle. Cut the circle into 6 wedges. Starting at the base of each wedge, roll up rolls with your hands. Place rolls, point side down, on the prepared pan and shape into crescents. Repeat with remaining dough. Cover rolls with a damp cloth and let rise about 30 minutes in a warm place until doubled. Meanwhile, preheat oven to 400 degrees. Brush the top of the crescents with the remaining egg. Bake rolls about 15 minutes until golden. Transfer crescent rolls to a rack and cool slightly before serving.


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