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1
First 4 ingredients- Mix in a large bowl.
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2
Next 3 ingredients- Stir into milk mixture.
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3
Set aside to cool to lukewarm.
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4
Soften Yeast in warm water.
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5
Add 1 cup flour to cooled milk and beat until smooth.
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6
Add yeast- stir until dissolved.
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7
Add 1/2 remaining flour.
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8
(Just to remind you - there are 4 1/2- 5 1/2 cups flour all-together in this recipe).
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9
Add 2 eggs and beat until smooth.
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10
Beat in enough remaining flour to make a soft smooth dough.
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11
Cover, let rise until double- 1 hour.
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12
Stir down and let rise again- 45 minute.
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13
Turn onto a lightly floured surface.
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14
(You can make 24 Large rolls or 48 small rolls - the directions are for the small rolls).
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15
Divide dough into thirds.
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16
Roll out each third to a 9 inch circle- 1/4 inch thick.
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17
Brush with melted butter (optional).
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18
Cut circle into 8 wedges.
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19
Roll each wedge up (croissant style).
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20
Place rolls points down on a greased cookie sheet.
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21
Curve to form crescent shape.
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22
Brush with melted butter.
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23
Let rise 30 minute.
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24
Bake 375 for 18 minutes.
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25
Cool.
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26
ADDITIONAL INFO for OAMC (Once A Month Cooking).
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27
To freeze dough: Shape dough as directed.
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28
Place on a baking sheet and place in freezer.
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29
Freeze until firm.
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30
Transfer to a freezer bag.
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31
Seal, label and freeze.
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32
To serve: Remove from freezer and place on a baking sheet.
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33
Cover lightly and allow to thaw/rise for about 2 hours.
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34
Bake as directed.
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35
You can also freeze the baked rolls.
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36
Wrap tightly, label and freeze.
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37
Thaw on counter and reheat as desired.
