Wednesday, July 18, 2012

No-Knead Buttery Crescent Rolls

These are my mother-in-law's world famous rolls. I have made MANY other kinds of rolls, but NONE of them compare. They are to-die-for! They do take a little extra time to prepare, since they require 3 separate rising times (if you're REALLY strapped for time, you can always cut out the 2nd one), but I think that's what makes them so light and fluffy. They're totally worth the extra work!

No-Knead Buttery Crescent Rolls
-Doreen G.-

2 c. warm water
2 T. yeast
½ c. sugar + 1 Tbs.
2 tsp. salt
½ c. powdered milk
2 eggs
½ c. oil
5-6 c. sifted flour

Whisk together: yeast, 1 Tbs. of sugar, and warm water. Let sit for 5 minutes, or until bubbles appear.

Add sugar, salt, and powdered milk and stir to combine. Add eggs, then oil. Gradually stir in flour. Cover, and let rise for about 1.5 hours. Gently punch down. Let rise again for about 1 hour.

Punch down dough. Divide dough into 2 separate balls. Roll dough out into a large circle (1/4 inch thick) on a floured board. Flip over. Cut circle into 1/4, then 1/8, then 1/16. Brush with lots of melted butter. Beginning at the wide end, roll each triangle into a crescent roll. Let rolls rise on pans for 40-45 minutes.

Bake on greased baking sheet at 400 degrees for 5-9 minutes, until BARELY lightly golden. Brush with more melted butter.
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