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.
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.
If you're making crescent rolls:
- 2 packages dry yeast
- 1⁄3; cup warm water
- ¼ cup sugar
- ¼ cup butter
- 2 teaspoons salt
- 1 cup scalded milk
- 2 eggs
- 4 ½-5 cups flour
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,
then bake @350.
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