Homemade Crescent Rolls

Crescent Rolls

• 1 T. yeast
• 1 c. warm water
• 1 tsp. sugar
• 3/4 c. evaporated milk
• 1/3 c. sugar
• Herbs to taste (rosemary, thyme, etc)
• 1 1/2 tsp. salt
• 1 egg
• 1-1/2 c. flour
• ¼ c oil
• 4 c. flour
• ½ lb. cold butter

1. Activate yeast in warm water with 1 tsp. sugar; set aside.
2. In a bowl combine the milk, 1/3 c. sugar, salt, egg, and 1 1/2 c. flour.
3. Beat to a smooth batter with electric mixer; add yeast mixture and blend well.
4. Add oil, stir until smooth.
5. In a large bowl, cut butter into 4 c. flour until the size of kidney beans (can use electric mixer).
6. Pour yeast batter overall and blend until smooth.
7. Cover and refrigerate at least 4 hours (keeps in fridge up to 4 days).
8. Knead a few times to remove air pockets and divide into 4 equal parts.
9. Place 3 parts back in fridge.
10. Roll out fourth into a 12 inch circle on lightly floured surface; cut 8 equal pie shapes (or can be

rolled out square and cut into 4 squares for most recipes involving crescent roll dough).

11. Roll toward point and shape into crescents on ungreased baking sheets.
12. Let rise 4 hours.
13. Bake 18 minutes or until golden brown.

This makes the equivalent of four packages.  From Marnie’s Kitchen Shortcuts.

Notes: Instead of evaporated milk you can use 3/4 c water combined with 2/3 c dry milk