BEST HOMEMADE CRESCENT ROLLS

▢2 Tablespoon active dry yeast  ▢1 cup barely warm water ▢pinch of sugar ▢⅔ cup sugar ▢1 ½ teaspoons salt ▢½ cup salted butter ▢1 cup boiling water ▢3 beaten eggs ▢6 cups all purpose flour

INGREDIENTS

In a bowl combine the yeast, warm water, and pinch of sugar. Set aside. It will foam up a little bit.

STEP 1

Meanwhile combine ⅔ cup sugar, salt, butter, and boiling water in a large bowl. I put it directly into my kitchen aid mixer bowl. Using the paddle attachment, stir until the butter melts and the water is cooled. Use the lowest setting, or even half a notch to the lowest setting to avoid splashing hot water everywhere.

STEP 2

Add the beaten eggs to your yeast mixture and then add the yeast mixture to your butter mixture. Switch from your paddle attachment to your dough hook and add about 6 cups of flour. Dough will be sticky.

STEP 3

Transfer to a gallon sized ziplock back and refrigerate overnight. The next day roll out the dough onto a floured board. I usually do it in 2 batches. Roll the dough out so that it is about ¼ inch thick and into the shape of a rectangle. Using a pizza cutter cut the rectangle in half length-wise and then into triangles. Roll the triangles up, starting at the wide end.

STEP 4

Place the rolls with the point down so there are no "ear" sticking while they rise or bake. Place rolls on a baking sheet that has been lined with foil and sprayed with non-stick spray.

STEP 5

Let rise for 2.5 hours. Rolls will double in size. Bake at 400 degrees for 8-10 minutes or until light golden.

STEP 6

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