Monthly Featured Recipe: Scratch-made Crescent Rolls
November is a time for wonderful meals. Your homemade rolls should take center stage as much as the turkey. Friends & family will be sure to give thanks nibbling on a warm, buttered roll. Recipe follows…enjoy!
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In a large bowl, add 1/2 stick butter (cut up), 1/2 cup sugar, and 1 teaspoon salt. Heat 3/4 cup milk to just bubbling. Add milk to bowl. Stir until butter is melted.
In a separate bowl, beat 1 egg and 1 egg white. Add to milk mixture.
In a separate small bowl, dissolve 1 package dry granulated yeast, 1 teaspoon sugar and 1/4 cup warm water. Add this to the milk mixture.
Add 3 1/2 - 4 cups flour. Dough will be very stiff and will form a ball in the center of the bowl. Cover bowl with towel and let rise until doubled in size (4-5 hours).
Divide dough into fourths. Roll out a 1/4 at a time. Flour board and pin as you roll the dough out. Cut 8 rolls into each fourth equaling 32 rolls. Roll up from wide point. Place on 2- 13x9 greased cake pans. Let rise again for several hours. You can refrigerate overnight and then rise next day for several hours.
Use top rack and bake at 400 degrees for 10-15 mins.