Raised Rich Rolls
When I was a kid, these were the rolls my mother made for special occasions.
She usually tied them into knots.

Here they are on their last rise.
I sliced three of the tops to see if it made a difference.


Not much!

I wondered if this recipe could be used for crescent rolls.
So I rolled out half of the dough, buttered it, cut into 12 wedges, and rolled.

They were wonderful.




These are great buffet rolls.

And great sandwich rolls.



Recipe:  

Ingredients:

If you're making crescent rolls:
1/2 cup butter (for rolling out dough)


It makes a very soft dough.

I proofed the yeast,
then mixed all ingredients in the stand mixer for 12 minutes.

I let it rise, punch down,
rise, punch down
and shape into balls or crescents,
 rise again,
then bake @350.