Buttery Rolls

I have had this recipe sitting on my recipe board for a while. I pull recipes every week or so creating my meal plan. I always try to add at least one bread and a dessert to my weekly list.

This recipe was always put on the back burner because of the amount of time it takes.

The recipe reminds me a lot of making a puff pastry or croissants.

Spreading and layering the butter is what takes the most time. This process also ensures that the butter is worked throughout the dough evenly.

As the butter melts while baking it leaves air pockets in the dough. This is what gives the crescent rolls the light and airy feel.

Cutting the rolls as the recipe calls for gives you a somewhat small roll. It would be very easy to adjust the size of the strips and triangles if you wanted a bigger roll.

There is no need to butter these rolls when you eat them. They are packed with buttery goodness.

The rolls are light and flaky, and absolutely delicious.

CRESCENT ROLLS

1 Cup Scalded Milk

2 Tablespoons Butter

2 Tablespoons Sugar

3/4 Teaspoon Salt

1 Package Active Dry Yeast

1/4 Cup Warm Water

1 Egg, Beaten

3 1/2 to 4 Cups Flour

Melted Butter

3/4 Cup Softened Butter

Mix butter with sugar and salt. Pour scalded milk over the top. Add yeast dissolved in warm water. Add egg and enough flour to make a soft dough. Turn out on. Aboard, knead slightly. Brush with melted butter, set aside to double in bulk. Roll out on almightily floured board to 10x20 inch rectangle. Spread with 1/4 cup softened butter. Fold dough into thirds, roll out again to a rectangle 10 x 20 inches. Spread with another 1/4 cup butter. Repeat process. Wrap dough in wax paper, roll in a dish towel and chill overnight. Roll dough out again to a 10 x 20 inch rectangle. Cut in half lengthwise. Mark the cut dough into ten strips, measuring 2 inches each. Then cut strips diagonally into wedges. Roll wedges from the wise end, pressing the tip against the roll to keep it from unravelling. Shape into crescents. Place on a baking sheet, tip side down and let rise until doubled in bulk. Brush with egg yolk mixed with 2 tablespoons milk. Bake in a 450 degree oven for 15 minutes.