No-Knead Crescent Rolls

1 cup milk, scalded
1/2 cup butter
1/2 cup sugar
1 tablespoon salt
2 packages active dry yeast
1/2 cup lukewarm (110 degrees F.) water
6 cups sifted flour
4 eggs

Combine milk, butter, sugar and salt in mixing bowl. Cool to lukewarm.

Sprinkle yeast over lukewarm water and stir to dissolve. Add yeast mixture and 2 cups flour to milk mixture. Beat with electric mixer at medium speed, about 2 minutes, scraping bowl occasionally. Add eggs and beat 2 more minutes at medium speed. Stir in remaining flour. Dough will be sticky.

Cover bowl with plastic wrap and then with aluminum foil. Let stand in refrigerator at least 2 hours. (At this point, dough can be refrigerated for up to 1 week.) Punch down dough. Divide in half.

Roll into a 14-inch circle. Cut circle into 12 wedges. Roll up each wedge from wide end, forming a crescent.

Place on greased baking sheets. Repeat with remaining dough. Cover and let rise in warm place until doubled, about 1 1/2 hours.

Heat oven to 400 degrees F. Bake for 8 to 10 minutes or until golden brown. Serve warm if possible.

Makes 24 rolls.

Proctor Silex 5-Speed Easy Mix Hand Mixer Black

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