Incredible cresent rolls (Old Recipe) 

Light and fluffy, perfectly sweetened, beautiful glossy tender crusts. Just couldn't ask for more!

1 c white sugar
1 T salt
8-9 c flour

1 egg beaten with
1 pinch salt
3 T yeast
1 c warm water
9 egg yolks
4 eggs
3/4 c vegetable oil

In mixer bowl with dough hooks, dissolve yeast into very warm water.  Stir in (actually just turn hooks by hand to avoid splashing) egg yolks, eggs, oil, sugar and salt.  Mix in flour on speed #1 until it makes a stiff dough, beginning with 6 cups then adding cup by cup.  Once the dough begins to "flip" knead for only less than a minute on speed #1.  Rise in mixer bowl with lid lightly on (place bowl on folded towel to protect from warm racks) in warm oven about 1 hour until doubled in size.  Remove and divide dough into three lumps.  Roll each lump out like pizza crust.  Brush very lightly with soft butter just to moisten and let it stick together.  Cut like pizza and roll up into cresent rolls beginning with wide end.  Place point side down (so they don't unroll during rising) on two lightly sprayed baking sheets, 18 per tray, 36 altogether.  Brush with egg glaze.  Rise in warm oven 20-30 minutes until doubled again. Remove from oven and preheat oven on to 375*.  Brush again gently with egg glaze.  Bake for 4 minutes, switch racks and bake 4-5 minutes more until glossy and golden brown.  Cool on racks, uncovered.

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