Crescent Rolls

My mom has made these rolls since as long as I can remember. I have yet to find another recipe to compete with them. This is a double batch that makes 64 rolls (4 cookie sheets), but there are never left overs. They are perfect for the holidays. You can divide this recipe in half for a smaller crowd. Enjoy!

Ingredients
2 Tbsp. instant yeast
½ cup water
1 cup + 1 Tb sugar
2 cups warm 1% milk
1 ½ teaspoons salt
8 ½ cups unbleached flour
6 eggs
2 cubes margarine

Method
1. Stir yeast into 1/2c warm water, add 1 tb sugar, set aside

2. Add 2 cup milk, add 2 cubes of butter (cut in slices) warm in pan. Do not let it over heat!

3. Remove from heat and add 1 cup sugar and 1 1/2 tsp salt into milk mixture. Stir until dissolved.

4. In a separate bowl, add 6 eggs and beat.

5. Add yeast and milk mixture to eggs (don't add if milk is too hot).

6. Add 8 1/2 cups of flour, one cup at a time. Mix well Dough will be sticky. Knead for 10 min.

7. Cover and let rise until double in bulk (about 1 1/2-2 hours).

8. Punch down, divide into 4 parts in bowl, flour hands, roll each part in a circle as you would a pancake, put a little flour on top and roll until round and fat (about a med size pizza).

9. Cut into 16 wedges with a pizza cutter as you would a pie. Roll each piece lightly, starting at the large end, and place on pans greased with Crisco.

10. Cover and let rise until double, about 3 hours (should look about the size of the picture below)

11. Make sure you preheat for 20 min before baking. Bake at 375℉ for 10 min.

Makes 64 rolls.


Recipe Author: Judy Allen