 |
Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 32 |
|
These are absolutely to die for! Such buttery and flaky crescents. The really cool thing about these too is, they can be kept in the refrigerator for as long as two weeks and used as needed. The prep time does spread over 2 days Ingredients:
1 (0.6) cake compressed yeast |
2 tea. sugar |
1 1/2 cups milk |
1 cup butter |
1/2 cup sugar |
3 eggs |
5 1/2 cups bread flour |
1 tea. salt |
1/2 cup softened butter |
Directions:
1. 1. Crumble the yeast into small bowl and add the first 2 teaspoons of sugar. Set this aside.
2. 2. Heat milk until skin forms. Remove from heat and set aside till it cools only slightly.
3. 3. Place 1 cup butter and the remaining 1/2 sugar into bowl and pour the hot milk over top and stir till butter melts. Let cool down to just warm and beat in eggs, one at a time, making sure each is well mixed before adding next. Stir yeast mixture into this. Next add 3 cups of the bread flour and mix till blended.Gradually mix in reamining flour, mixing as well as you can. This is a really sticky dough. Cover the bowl with dish towel and let rise in warm spot till double. This is approximately 1 hour.
4. 4. Once the dough has risen...punch it down and cover. Put in refrigerator over night
5. 5. Next day, divide dough into 4 pieces. Work one piece at a time and leave other dough in refrigerator will you are ready to use it. On a lightly floured surface roll into a circle about 12 inches round. Next you'll spread top with softened butter (about 2 TBs.) Cut circle like you could a pizza, into 8 wedges. Roll each, staring at the wide end and ending up at the point. Put onto lightly greased baking sheet and curl ends down to look like crescent. Cover about 2 hours and let rise in warm kitchen. (it should double in size).
6. 6. Place in preheated 375 oven for 15 minutes or until golden
|
|