To DIE for, buttery crescent rolls that divide up the work between two days. This yeast-raised dough may be kept in the refrigerator, and used over a period of 2 weeks! So you can make them fresh when you like.
Provided by CPSC
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 10h15m
Yield 16
Number Of Ingredients 9
Steps:
- Crumble the compressed yeast into a small bowl, and mix in 2 teaspoons of sugar. Set aside. In a small saucepan, heat milk until a skin forms on the top. Remove from heat, and set aside to cool slightly.
- Place 1 cup of butter and remaining 1/2 cup of sugar into a large bowl. Pour the hot milk over them, and stir until butter is melted. Let the mixture cool to just above body temperature. Beat in the eggs, one at a time mixing well after each one, then stir in the yeast mixture. Add 3 cups of flour, and mix until well blended. Gradually mix in the remaining flour, mixing as well as you can. The dough will be sticky. Cover the bowl with a towel, and let rise in a warm place until doubled in size, about 1 hour.
- After the dough has risen, punch down, cover, and refrigerate overnight.
- Divide the dough into four pieces. Use one piece at a time, leaving the rest in the refrigerator. On a lightly floured surface, roll the piece of dough out into a 12 inch circle. Spread about 2 tablespoons of butter over the surface. Cut into 8 wedges, as you would a pizza. Roll each wedge starting at the wide end, and ending at the point. Place onto a lightly greased cookie sheet, and bend the ends so that they are crescent shaped. Cover with a towel, and let rise in a warm place until doubled. This will take about 2 hours because the dough is cold.
- Preheat the oven to 375 degrees F (190 degrees C). Bake for 15 minutes in the preheated oven, or until golden.
Nutrition Facts : Calories 374.8 calories, Carbohydrate 42.3 g, Cholesterol 82.5 mg, Fat 19.4 g, Fiber 1.2 g, Protein 7.8 g, SaturatedFat 11.6 g, Sodium 291.7 mg, Sugar 8.1 g
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Yogii Johnson
[email protected]These butterhorns are the best I've ever had. They're so flaky and buttery, and the filling is just perfect.
Harry Rovans
[email protected]I'm so glad I found this recipe. These butterhorns are now a staple in my home.
agboso ignatius
[email protected]These butterhorns are the perfect way to start your day. They're flaky, buttery, and oh-so-delicious.
kabelo salutu
[email protected]I made these butterhorns for a brunch party and they were a huge hit. Everyone raved about how delicious they were.
Tan Gru
[email protected]These butterhorns are a bit time-consuming to make, but they're definitely worth the effort.
Attique Siddique
[email protected]I've tried many butterhorn recipes, but this one is by far the best. The dough is so easy to work with and the finished product is always delicious.
Cynthia Forshee
[email protected]These butterhorns are the perfect comfort food. They're warm, flaky, and buttery.
Tawubah Hassan
[email protected]I made these butterhorns with my kids and they had a blast. They loved helping me make them and they were so proud of the finished product.
Ozil khan
[email protected]These butterhorns were a great way to use up some leftover ham.
yung ypa
[email protected]These butterhorns were the perfect addition to my holiday breakfast.
Seblewongel Fissha
[email protected]I'm not a baker, but these butterhorns were easy to make and they turned out great.
Samim Hosen
[email protected]These butterhorns were a bit more work than I expected, but they were worth it. They were so delicious!
Christina Dotson
[email protected]I've made these butterhorns several times and they always turn out great. They're a favorite of my family and friends.
Dammy Joshua
[email protected]These butterhorns were easy to make and turned out perfectly. I will definitely be making them again.
Salamy Mustafa
[email protected]I made these butterhorns for a party and they were a huge hit! Everyone loved them.
Ana García
[email protected]These butterhorns were absolutely delicious! They were flaky and buttery, and the filling was sweet and gooey. I will definitely be making these again.