Butter Crescent Rolls

From Sherry (Fausett) Muchmore

  

When the holidays rolled around each year, each of us had a specialty we always brought to the family dinner. My sister was great at homemade bread and salads. We always said she enjoyed kneading the frustration from the Christmas crunch. Mom made the turkey and cornbread dressing and I always brought dessert. Of course, there were always exceptions. I donít know why, but for me, kneading just seemed to take too much time. Or maybe I just never seemed to get it right, but it was the no-knead breads that caught my attention. This following recipe is so easy to put together, there is no kneading, has that yeast smell and buttery taste. Guess you might say it is melt in your mouth good. Once found, these pretty little rolls were asked for at our family gatherings.

 

     1          package Yeast

     1          cup Warm Water

     1/2       cup granulated Sugar

     3          Eggs, beaten

     2/3       cup Butter, melted

     1          teaspoon Salt

     4-1/2    cups Flour

 

Dissolve the yeast in warm water. Add and mix sugar, eggs, butter and salt. Completely stir in flour. Mix well. Put in a greased covered bowl. Let stand in refrigerator over night. Divide in three parts. Roll to 1/4 inch on floured board. Using a pizza cutter, cut in pieces like pie. Roll from big end. Place on cookie sheet, cover with cloth. Let rise in a draft free area about 2-1/2 hours or double in size. Bake in a 400 degree oven for 8 to 10 minutes. The dough will keep in the refrigerator for about one week. Makes 24 to 36 rolls depending on the size you make them.

 

Note: These rolls can be baked till lightly browned, placed in baggies. Reheat within several days and they still taste fresh baked. They also freeze well. Just barely brown, place hot in baggies, and freeze. To warm, wrap in foil and heat in oven. Remove foil about a minute before taking from oven to finish browning. Serve with honey and you wonít need dessert.

 

Sherry's Cinnamon Rolls

 

Using the above recipe, roll half the dough to 1/4-inch into a rectangle. Spread liberally with softened butter, sprinkle with cinnamon, chopped pecans, raisins and generously sprinkle with granulated sugar. From the large end, roll into a log. Dampen edge and seal. Slice 1-1/2 to 2 inches thick. Place rolls in a greased baking pan about 2 inches apart. Let rise for several hours and bake at 350 degrees for 15 minutes or until browned. Makes approximately one dozen rolls.

 

Cool slightly and ice. Canned icing works fine or if you prefer to make your own, Buttercream is always good with sweet rolls.

 

Buttercream Icing

 

     1-1/2    cups powdered sugar

     2          tablespoons butter or margarine (softened)

     1/2       teaspoon vanilla extract

     4          teaspoons milk (add more if too thick)

 

Combine sugar and butter in a small mixing bowl. Add milk and vanilla, a little milk at a time. Whisk until well blended. Ice as needed.

 

Published Dec 13, 2005

Copyright ©2005 The Ponca City News