Crescent Rolls
Recipe: #16401
December 19, 2014
Categories: Breads, Scandinavian, Brunch, Christmas, Easter, Potluck, Thanksgiving, Oven Bake, Vegetarian, Yeast Rolls, Flour, Kosher Dairy, more
"We have been making these for years - they always come out as expected. Sometimes we use the salt sprinkled on top, other times we skip the salt. We like them both ways. Recipe source: The Finnish Cookbook"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (88.3 g)
- Calories 324
- Total Fat - 20.4 g
- Saturated Fat - 12.6 g
- Cholesterol - 58.7 mg
- Sodium - 424.9 mg
- Total Carbohydrate - 30.6 g
- Dietary Fiber - 1.3 g
- Sugars - 0.1 g
- Protein - 4.9 g
- Calcium - 20.8 mg
- Iron - 0.5 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a large bowl dissolve yeast in water.
Step 2
Heat cream or milk to boiling and then add the butter. Remove from heat and cool to room temperature or lukewarm and then add the milk mixture to the yeast mixture.
Step 3
Stir in salt and 1 cup of flour; beat in well and then add remaining flour to make a stiff dough. Let it rest for 15 minutes.
Step 4
Turn dough out of a floured board and knead until smooth. Put in a greased bowl, turn to grease all sides of the dough; cover with plastic wrap and let rise for 1-2 hours or until doubled.
Step 5
Turn dough out onto the board and roll out into a 16 inch circle. Spread with softened butter and cut into 8 wedges.
Step 6
Roll each wedge up, starting with wide end and shape into a cresent. Place on greased baking sheet; brush with egg white and sprinkle with salt and caraway seeds if desired. Let rise for 30 minutes.
Step 7
Bake in a 375 degree F. oven for 25-30 minutes or until golden.
Tips
No special items needed.
0 Reviews
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