Rich Crescent Rolls

Oxmoor House
4 dozen


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1 package dry yeast
1/2 cup sugar, divided
1 cup warm water ( 105° to 115°)
1/2 cup plus 1 tablespoon butter or margarine, melted
3 eggs, beaten
1 teaspoon salt
4 1/2 cups all-purpose flour, divided


Combine yeast, 1 teaspoon sugar, and water; stir well. Let stand 5 minutes or until bubbly. Add remaining sugar, butter, eggs, salt, and 2 1/4 cups flour; beat at low speed of electric mixer 5 minutes or until smooth. Stir in enough remaining flour to make a soft dough.

Place dough in a greased bowl, turning to grease top. Cover and refrigerate overnight.

Punch dough down, and divide into four equal portions. Roll each portion into a circle 12 inches in diameter and 1/4-inch thick; cut each circle into 12 wedges. Roll each wedge tightly, beginning at wide end.

Place rolls on greased baking sheets, point side down; curve into crescent shape. Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until doubled in bulk. Bake at 450° for 8 minutes or until lightly browned.

Created date

February 2010