The Best Crescent Rolls

These rolls are so easy to make and taste wonderful!  How could they not with all the butter!  I usually make them with white wheat flour. If I'm short on time, then I don't let them rise for as long as recipe states, and they have still turned out wonderful!  I know you will love them!

Laurel Jones’ Rolls (From Wendy)

Mix and bubble the following:

1 pkg yeast (or 1 tablespoon if bought in bulk)

½ c. warm water

1 Tablespoon sugar

 

Heat on stove the following:

DO NOT BOIL!!!!

1 cup butter

1 cup milk

Let cool to no more than 110 degrees. This takes

a while for it to cool down. I place my pan in my

sink that I’ve filled with a little water. It speeds

up the process.

 

While you’re waiting for steps 1 & 2 to be ready, combine the following in a

large bowl :

4 eggs

½ cup sugar

3/4 teaspoon of salt.

Add the cooled milk mixture to egg mixture. Stir. Add the yeast mixture. Stir.

Add 4 ½ cups flour a

cup at a time and mix by

hand w/wooden spoon .

Cover with cloth and rise for

2 ½- 3 hours.

Divide dough in half. Flour your surface and your hands well! If your dough is really sticky, gently knead in

a little extra flour just until it doesn’t stick to your hands.

Roll into 12” circle. I pour melted butter on it...about ¼ cup.

Cut into 16 pieces with a pizza cutter to form pie shapes. Roll

in crescent shape. Place on baking sheet sprayed with pam.

Raise about an hour more.

 

Bake 350 for 15 minutes. Eat and ENJOY!