Crescent Rolls

Crescent Rolls

• 1 cup warm water
• 1 envelope active dry yeast (2 ¼ tsp.)
• 3 eggs
• 1 tsp. salt
• ½ cup sugar
• ½ cup butter, melted
• 5 to 5 ½ cups bread flour

If mixing by hand or mixer:  Dissolve yeast in water.  Add salt, sugar, and water/yeast mixture to beaten eggs.  Stir.  Added cooled, melted butter.  Beat mixture with fork.  Add 3 cups flour.  Beat vigorously with fork or dough hooks of mixer until batter is smooth.  Add 2 cups flour and beat.  Batter will be sticky.  Cover.  Put into refrigerator and leave overnight.  (The dough can be left in the refrigerator for up to a week.)  Proceed to rolling and cutting directions below.

If using bread machine to mix dough, not to bake it:  Using dough setting on bread machine, add all ingredients and mix until end of dough cycle.  Remove dough from bread machine. 

Divide dough into thirds.  Roll into 16” circle.  Brush on 2 T. melted butter.  Cut into 12 triangles, cutting across the center into wedges.  Roll each triangle from the wide edge.  Curve into crescent shape.  Place on greased cookie sheet.  Let rise until double.  (Cold dough will take 3 ½ to 4 hours to rise.  Bread machine dough will take an hour or longer.)

Bake at 350° for 10-15 minutes.  Brush tops with melted butter when removed from oven.  Cool on wire racks.

Butterscotch Pecan Rolls

Use 1/3 dough recipe.  Roll into rectangle.  Spread with 2 T. butter.  Sprinkle with 1/2 C. granulated sugar and 2 tsp. cinnamon.  Roll up.  Cut into 12 slices, about 1 inch wide.  Melt 1/4 C. butter in round pan. Stir in 1/4 C. brown sugar and 1/2 C. pecan halves.  Place slices on top and let rise.  Bake at 350° for 15 minutes or until nicely browned.