True crescent rolls are made with a process that produces many thin layers of butter and dough and are quite like little croissants, light in texture, flaky and buttery. My Aunt Josephine's recipe, has the same look, but has a slightly different feel to the dough. They're soft, buttery and very tasty, but have a texture that is more like a fluffy dinner roll than a flaky croissant. They're easy to split and spread with butter, honey or jam, and are great for sopping up things like cranberry sauce and turkey gravy during Thanksgiving dinner. They will also keep well for a day or two, so you can make them a day in advance and store them in an airtight container, reheating them before serving, the next day.
In a large bowl, dissolve yeast and 1 tablespoon sugar in warm water. Let stand 5 to 10 minutes or until bubbly. Stir in melted butter, eggs, salt, and remaining sugar, mixing well. Stir in 3 cups flour, one cup at a time, beating until well combined. Continue beating and add enough of remaining flour to make an elastic, yet still slightly sticky dough (some flour may not be needed). Place dough in greased bowl, turning to coat dough with grease. Cover loosely, let dough rise in a warm place until double in size (about 40 to 60 minutes).
Punch down dough and turn out onto lightly floured surface. Divide dough equally in half, knead each piece 3 to 5 times. Cover loosely with a kitchen towel or inverted bowl and let rest for 5 to 10 minutes. Lightly grease or line 2 baking sheets with parchment paper.
Using a floured rolling pin, roll one dough half into a 12-inch circle. Brush circle with melted butter. Cut into 12 triangles with a pizza cutter or knife (divide the circle into four quarters then cut each quarter into thirds). Take each triangle (grasp the wide end with one hand and the point end with your other hand) and stretch it an additional 1-1/2 to 3 inches in length. Starting at wide end, gently roll up triangle ending with point tip on bottom. Place on prepared baking sheet, curve them slightly to form a crescent shape. Repeat with second half of dough. Loosely cover rolls and let rise until puffy or nearly double in size (about 30 to 50 minutes).
Bake rolls in a preheated 350 degree F oven for 12 to 15 minutes or until light golden brown. Brush warm rolls with additional melted butter, if desired.
Makes 2 dozen rolls.
For longer advance preparation, the rolls can be partially baked then frozen for up to 1 month. To do this, prepare rolls as instructed, but only let them bake at 350 degrees for 4 minutes, or until the tops and bottoms just start to brown slightly. Remove rolls from the oven and let cool. Place the partially baked rolls in a single layer inside a zip-lock bag and freeze. When you're ready to serve them, defrost at room temperature and place rolls in a preheated 350 degree F oven for 12 to 15 minutes.
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|Serving Size: 1 Serving (31g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 60 (71%)|
|Amt Per Serving||% DV|
|Total Fat 6.6g||9 %|
|Saturated Fat 3.9g||20 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 50.5mg||16 %|
|Sodium 53.2mg||2 %|
|Potassium 28.3mg||1 %|
|Total Carbohydrate 4.9g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 4.7g|
|Protein 1.7g||2 %|
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Calories per serving: 85
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