I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Thursday, August 26, 2010

Crescent Rolls

I love the smell of any bread cooking in the stove. One of those childhood smells that brings a smile to my face. These are great as a dinner roll and are big enough to use as a sandwich. They are very soft and oh so good.


CRESCENT ROLLS
(makes 16)

Ingredients:
*1/2 cup warm water
*1/4 cupwhite sugar
*1 (.25 ounce) package active dry yeast or 2 1/2 teaspoons.
*1/2 cup wam milk
*1 egg (room temperature is best)
*1/3 cup butter, softened
*1 teaspoon salt
*3 3/4 cups all-purpose flour
*1/4 cup butter, softened

Directions:
~Put water, sugar & yeast in pan of the bread machine.
~Let yeast proof (about 10 minutes)
~Add milk, egg, 1/3 cup butter, salt, and flour to the pan.
~Select dough cycle, press start.
~When cycle finishes, remove bread dough.
~Turn dough out onto a lightly floured surface.
~Divide dough in half.
~Roll each half into a 12 inch circle.
~Spread 1/4 cup softened butter over entire round.
~Cut each circle into 8 wedges.
~Gently roll wedges tightly, starting at wide end.
~Place point side down on ungreased cookie sheet.
~Cover with clean damp kitchen town and put in a warm place to rise.
~Let rise for about an hour.
~Preheat ove to 400 degrees.
~Bake for 10-15 minutes until golden brown.

Variations:
-No bread machine, just do it the old fashioned way. Mix, knead, let rise until doubled - covered with a damp clean towel in a draft free area.
-Roll into rolls instead of crescents. 375 degrees for 8 minutes.
-Sprinkle fresh grated parmesan cheese before rolling rolls up.
-Sprinkle cinnamon sugar before rolling rolls up.

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