Thursday, November 26, 2009

Gram's Crescent Rolls

Makes 3 dozen

1/4 c. sugar
3/4 c butter or margarine
1 packet yeast
1/4 c. warm water (to proof yeast)
1 c. milk (scalded and cooled)
1/2 t. salt
2 medium eggs (room temperature)
4 c. flour

  • Mix together, then refrigerate.

  • Roll into 3 circles

  • Brush with melted butter

  • Cut into 12 pie wedges

  • Roll from wide end to point

  • Place on parchment lined cookie sheets
  • Let rise until double in bulk
  • Bake @ 375 for 10-15 min.
This is all the instructions my Gram had. The rest was in her head. Here's how I made these.
  1. In Kitchen Aid, cream together butter and sugar
  2. Proof yeast in 110 water with 1 t. sugar (This took us 3 tries since we didn't have a thermometer for the water. Or it could have been the yeast. But, we finally had success in a small metal bowl, not the pyrex measuring cup.)
  3. Scald milk by heating in microwave then cool
  4. Alternating, slowly add milk, yeast, and flour
  5. Refrigerate overnight

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