Monday, March 3, 2008

Big Crescent Rolls

Credit: Sue Cornwall (

  • 3 1/4 Cup very warm water
  • 2 TBS yeast
  • 1/2 Cup oil
  • 3/4 Cup sugar
  • 3 Eggs
  • 1 TBS salt
  • 8-10 Cups flour
  • melted Butter
In mixer sprinkle yeast over water and dissolve. Add four cups flour and mix. Combine oil, sugar, eggs and salt in another bowl. Add to flour mixture and mix 2 minutes. Add remaining flour until dough pulls away from sides. Knead 8 minutes. Pour 1 TBS oil in bottom of large bowl and add dough, turning in oil. Cover with plastic and rise 1 1/2 to 2 hours. Divide into 4 pieces. Roll in circle and cut into 12 wedges. Roll each triangle into crescent shape. Let these rise 1 1/2 hours covered with towel. Bake at 350 for 12 minutes and brush with butter when they are golden brown. Can half or quarter this recipe.

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