Wednesday, August 29, 2007

Golden Crescent Rolls

This recipe was also given to me by an Amish neighbor. These crescent rolls melt in your mouth! The first time I had them, I was a guest at an Amish quilting and the smell wafted through the house and mingled among the Pennsylvania-Dutch gossip that drifted from corner to corner of the quilt frame. While I think our host must have done something magical with her crescents to make them taste so fabulous and come out so fluffy, mine were good enough to be gobbled up immediately by my family.

Make sure you have plenty of real butter on hand!


Edna's Golden Crescent Rolls

2 packages of yeast
3/4 cup warm water (around 105-110 degrees F)
1/2 cup sugar
1/4 cup plus 2 tablespoons butter, softened
2 eggs
1 teaspoon salt
4 to 4 1/2 cups flour
2 additional tablespoons butter

In a mixing bowl, dissolve yeast in warm water. Add sugar, butter, eggs, salt and 2 cups of the flour. Beat until smooth. Add enough of the remaining flour to form a soft dough.

Turn onto a lightly floured surface and knead until smooth and elastic.

Place in a greased bowl, turn once to grease the top, and cover. Let rise in a warm, draft-free place until doubled.

Punch down, divide in half and then roll each portion into a 12-inch circle. Melt 2 tablespoons of butter and brush over the dough.

Cut each circle into 12 wedges. Roll each wedge up crescent-roll style.

Place on a greased baking sheet 2 inches apart with the point-end on the bottom.

Cover and let rise until doubled.

Bake at 375 degrees F. for 8-10 minutes or until golden brown. Brush with the additional butter.

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