Tuesday, July 21, 2009

Food Storage Recipe

Recipe taken from www.dealstomeals.com

Crescent Rolls
Makes 2 cookie sheets,
48 rolls, 24 on each pan-
(Recipe can be halved to only make 1 cookie sheet (24 rolls)
4 T. yeast
½ c. + 2 T. warm Water

Mix together and allow sitting for 10 minutes. While yeast is growing, mix together very well

in separate bowl: 6 eggs
1 c. oil
1 c. sugar

Also warm milk in the microwave only until warm NOT scalding.
2 c. warm milk
Add egg mixture and warm milk to the yeast mixture. Mix all together until combined.

10-11 c. flour
4 tsp. salt
Add 1 cup of flour at a time until combined together.
Continue to mix/knead for 5 minutes on med-high speed. Dough will be sticky to the touch. Allow to raise 2-3 hours. Separate dough into 6 even balls. Roll out each ball until the size of a dinner plate. Cut into 8 pizza wedge slices. With each wedge, roll down ward wrapping bottom skinnybottom piece down and around to make pretty crescent shape. Place 3 rolls across and 8 down, 24 on each cookie sheet. Allow to double in size while covered with clean dish towel. While raising on top of oven, preheat the oven to 400 degrees. Bake one sheet at a time. Bake 6 minutes on bottom rack and then 5 minutes on middle shelf until light golden brown. Brush tops with melted butter once removed.

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