4 hours ago
1 cup milk3 T. butter2 ¾ to 3 ¼ cups flour (I use half white, half wheat)¼ cup sugar (or honey)1 t. salt2 ½ tsp active dry yeast1 egg1. In a small saucepan, heat milk and butter until very warm (120° to 130°).2. In large bowl, blend warm liquid, 1 cup flour, sugar, salt, yeast and egg at low speed until moistened. Beat 2 minutes at medium speed. By hand, stir in remaining flour to form a soft dough.3. On floured surface, knead until smooth and elastic, about 2 minutes.4. Place dough in greased bowl, turn greased-side-up. Cover and let rise in warm place until about doubled in size, 45 to 60 minutes.5. Punch dough down. On floured surface, toss dough lightly until no longer sticky. Make into rolls.For crescent rolls:Roll dough into 15 inch circle. If you’d like you may brush dough circle with melted butter, but this is not necessary. Cut into 16 wedges. Starting with wide end, roll up each wedge toward point. Place point underneath on greased cookie sheet, curving ends to form crescent shape.6. Bake in 400° oven 10-13 minutes or until golden brown and rolls sound hollow when lightly tapped. Remove from pan and cool. and devour.
|(cupcake compliments of Sandra)|
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