This is my favorite recipe, and I've made them so many times, I could probably make them in my sleep. The great thing about this recipe, is that you can mix up the dough in the evening and throw them in the refrigerator overnight.
They bake up perfect everytime. With all of the bread I've made over the years, I've found "SAFINSTANT" is the best possible type of dry yeast to use. It is fail-proof. Also . . . you'll want to be sure and tuck the points of your rolls to the underside before baking. You can see that one of the rolls pictured here, has come untucked and will come out of the oven sticking straight up. This is not a good look! . . . and I think it may be time to clean the oven. Sorry you had to look at this mess.
Fresh and hot out of the oven is the way we like them best. Brushed with a little butter . . . mmm there is nothing better.
Here they cooled on a kitchen towel, until they could be place in the bread basket for transport to the church.
Everyone loved eating the rolls with fresh honey-butter at the meeting. There is nothing like home-made bread on a cold-rainy night. Here you see Alex, Ashley & her parents, and Cali & her parents, all eating up these yummy rolls.YUMMY CRESCENT ROLLS
¼ C warm water
1 T dry yeast
½ C butter, melted
1 C milk
3 eggs
½ C granulated sugar
¾ t salt
5 C all purpose flour, sifted
Combine water and yeast, and allow to proof for 5 minutes. Wisk eggs and sugar together. Melt butter and add cold milk. Wisk into egg mixture. Add yeast mixture, sifted flour and salt, and mix into a soft dough. Cover and place in a warm place to rise for 1 hour. Cover bowl with lid or plastic wrap, and place in refrigerator over night (up to 2 days). Remove dough from refrigerator and divide cold dough in half. Roll ½ dough into a large circle on a floured surface. Using a pizza cutter, cut dough into 12 pizza-type slices. Starting at larger end, roll slices into crescents, and place on a greased baking sheet. Cover and place in a warm place to rise for 1 hour. Repeat process with second half of dough. Bake at 350 degrees for 15 to 18 minutes. Butter tops of hot rolls and eat. Recipe makes 24 rolls.
The other thing I did this past weekend, was knit, knit, knit . . . on my new design "Alexandria". It is a tunic length, double-breasted sweater, which is planned for a turtleneck, leggings and boots, that is if I get it finished before the Winter season has ended.
This is the back. It is shapped with varied ribbing patterns, and the sleeves are knit right to the body, all in one piece.
These are the front panels, which are knit up to the waist shaping. This has been a fun, quick knit, as heavy worsted yarn and size US7 and US9 needles are used. I'm using KnitPicks yarn, and I want to give them a plug for their incredible customer service. I purchased the original skeins for this project in early December, but wasn't able to start it until mid-January. I had to re-purchase additional skeins, and would you believe, KnitPicks was able to send them in the same dye-lot. Thank you KnitPicks! I'll be devoted to you for life.
Oh, and I guess you can see that I spent my knitting time watching my new favorite TV show, on the "Food Network". It is "Pioneer Woman". She also has a "world famous blog": pioneerwoman.blogspot.com. Check out her blog and her show. She has some fabulous recipes for down-home cooking. Her life seems to have taken the route I'm destined for. She lives on a ranch, and has certainly made it the best part of her life. I hope I'll be able to follow suit, when the time comes.
Remember . . . I'll be drawing a "winner" from my list of "Followers" to win a hank (350 yards dk weight) of our newly-milled 100% Alpaca Yarn on Leap Day (February 29). Be sure to get signed-up for a chance to win! Happy knitting . . .
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