FEATHER CRESCENT ROLLS
These are the best rolls. I'm not a great yeast bread baker and these come out perfect everytime. Such a delicate buttery flavor. A sure fire winner for your family's bread craving. Try to eat just one!
Provided by Childrens Minister
Categories Yeast Breads
Time 20m
Yield 32-64 rolls
Number Of Ingredients 8
Steps:
- Mix all ingredients except flour in a large mixing bowl, stir well.
- Add flour and mix to combine.
- Cover with plastic wrap and refrigerate overnight.
- Next, day remove dough from bowl and cut into fourths.
- using one fourth of the dough roll into a large circle about the thickness of a pie crust.
- Brush with butter.
- cut circle into at least 8 triangles (I cut into 16).
- Beginnng with largest end roll forward.
- Place on a cookie sheet lined with parchment paper.
- Brush with melted butter.
- Continue until all of the dough has been rolled.
- Let rise for 2 hours.
- Bake in a preheated 350 degree oven for 10 minutes or until golden brown.
- Immediately brush with melted butter.
Nutrition Facts : Calories 121.2, Fat 3.8, SaturatedFat 2.2, Cholesterol 22.4, Sodium 103.6, Carbohydrate 18.7, Fiber 0.6, Sugar 3.2, Protein 2.9
FEATHER YEAST ROLLS
Make and share this Feather Yeast Rolls recipe from Food.com.
Provided by Blain
Categories Yeast Breads
Time 6h20m
Yield 15 rolls, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Activate dry yeast in the tablespoon of warm water.
- Scald milk and let it cool.
- Beat eggs.
- Mix all ingredients except flour together
- Stir in flour.
- Cover and refridgerate from 3 to 24 hours.
- Form into rolls (crescent rolls, or folded rolls) cover with towel and let rise for 2 hours.
- Brust tops with the other half cup of melted butter.
- Bake for 10 minutes.
Nutrition Facts : Calories 668.1, Fat 28, SaturatedFat 16.3, Cholesterol 120.3, Sodium 509.9, Carbohydrate 85.3, Fiber 8.1, Sugar 12.8, Protein 22.3
BUTTERY CRESCENT ROLLS
I always have to double this buttery, homemade crescent roll recipe because they never last long. You can shape them any way you like, but to me, a crescent shape is so pretty. -Kelly Kirby, Westville, Nova Scotia
Provided by Taste of Home
Time 45m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast and 1 teaspoon sugar in warm water. Add butter, milk, egg, salt, remaining sugar and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place point side down 2 in. apart on greased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place until doubled, about 30 minutes. , Preheat oven to 350°. Bake until golden brown, 10-12 minutes. Remove from pans to wire racks.
Nutrition Facts : Calories 128 calories, Fat 4g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 107mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
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