CRESCENT ROLLS (32 rolls) LeRoy Rothrock
6 cups flour ½
cup canola oil (can use olive oil, etc)
1-1/2 cup skim milk
½ cup water ½
cup sugar 1-1/2 teaspoon
salt 2 packages dry yeast
(I make so many rolls I buy bulk yeast and measure out 4
teaspoons slightly rounded)
Put oil, water, and milk in small sauce pan and heat to
about 130 degrees. (I use a candy thermometer).
Meantime measure two cups flour, sugar, salt, yeast into my
sifter and sift into a large mixing bowl (4 qt size).
Add warm liquid to the above mixture and beat about one
minute or until smooth.
Add one cup of flour at a time and mix (by hand) until
smooth. When dough gets stiff usually about the fifth cup I just add enough
flour to make soft ball then turn on floured dough board or counter and kneed
for about ten minutes until elastic and not sticky.
Take mixing bowl and add small amount of oil in bottom, roll
dough in the oil coating the one side and put that side up. Cover with wax
paper or plastic wrap and linen cloth. Place in warm place to rise until about
double in size. Two fingers punched in top can determine if done rising. It
will stay down when punched. (This usually takes about an hour).
Turn out on dough board and cut into 4 equal parts.
Roll each quarter into a pie shape about ten inches in
diameter. Cut in eight pie shape pieces and roll each from outside in and place
tip down in lightly greased baking pan ( 2 inch deep cake pan, pie tin, etc.) and
inch or two apart. Two 9 in’ cake pans holds 9 rolls each and two 9” pie tin
holds 7 rolls each making the 32 rolls. I grease with vegetable spray.
Let rise until double in size. Bake at 425 for 10 minutes. When
done I spray top with a little vegetable spray to make shiny. (If rise too much
they can fall but are still good).
Tasty right out of oven with a pat of butter or eat just
plain.
I make, package, and freeze for later use and when needed
put in microwave (1 roll 10 seconds or a package of 7 for one minute.
Have fun and enjoy.
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