Crescent Rolls

Crescent Rolls

As promised last week, here is the crescent roll recipe. It is not necessarily “healthy,” with 2 sticks of butter! but I used light butter in mine! Anyway, they were delicious and a great Thanksgiving treat!
(recipe adapted from allrecipes)

1 package active dry yeast
1 cup warm water (110 degrees to 115 degrees)
1 cup light butter, melted
1/2 cup sugar
3 eggs
1/2 teaspoon salt
4 cups all-purpose flour

Dissolve yeast and sugar in warm water. Allow to sit for about 5-10 minutes or until frothy. Once frothy, add butter, eggs, and salt. Stir in enough of the flour until the dough begins to leave the sides of the bowl and is soft but do NOT knead. Cover and refrigerate dough overnight.

In the morning, punch dough down and place onto floured surface. Divide dough in thirds and roll each portion into a 12-inch circle. Cut each circle into 12 wedges. Roll each wedge from the wide end into a crescent roll shape. Place on greased baking sheets with pointed end underneath roll. Cover and let rise in a warm area until doubled in size, about 1 1/2 hours. Bake at 350 degrees for about 20 minutes or until golden brown. Remove from pans and place on wire racks.