My mom's crescent rolls are legend in our family. It's not a holiday meal without them. In fact, in years past my family has been known to make two double batches, just so that we have enough left overs.
Ingredients:
1 pkg dry yeast
4 1/2 - 5 1/2 C all-purpose flour
1 tsp salt
1/2 C sugar
2 Eggs, lightly beaten
1/4 C warm water
3/4 C butter, softened
3/4 C warm milk
Dissolve yeast in warm water and let stand 5 min to proof the yeast. Combine 4 1/2 C flour, sugar, and salt in a large bowl. Cut in butter with pastry blender until mixture resembles coarse meal.
Combine eggs, milk, and yeast mixture: Add to the flour mixture stirring well. Dough will be sticky. Cover and refrigerate for several hours to overnight.
Once dough has risen, punch down and divide in half. Roll each half into a circle on a floured surface. Cut each circle into 12 wedges. Roll up each wedge tightly, beginning at wide end. Place rolls point side down on baking sheets. Cover and let rise until doubled in size in a warm place (oven heated to 200 works well).
Bake at 350 for approximately 10 minutes.
Yields 2 dozen rolls.
To freeze:
Allow to cool on cookie sheets or cooling rack. Place in ziplock bags and remove as much air as possible. Freeze until ready to use. Thaw in microwave when ready to eat
