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1 package yeast active dry
1 cup water warm (105° to 115° F)
3/4 cup evaporated milk
1 1/2 teaspoons salt
1/3 cup sugar
2 eggs
5 cups flour
1/4 cup butter real, melted and slightly cooled
1 cup butter cold real
1 tablespoon water
Dissolve yeast in warm water and let set until foamy, 5 to 10 minutes. Add milk, salt, sugar, 1 egg, 1 cup flour and melted butter; beat well to make a smooth batter. In a separate large bowl using a pastry blender, cut cold butter into remaining 4 cups flour until particles are the size of peas. Add yeast mixture and blend just to moisten dry ingredients. Cover tightly and refrigerate until well chilled, at least 4 hours but no longer than 3 days. On a lightly-floured surface, knead dough lightly. Divide into five portions; refrigerate four portions of dough until ready to shape. Roll dough into a 16 or 17-inch circle and cut into eight wedges. Roll each wedge rather loosely from wide side to point. Place 1 1/2 inches apart on ungreased baking sheets with point down, curving slightly to form crescent. Repeat with remaining portions of dough. Cover lightly and let rise in a warm place, free from drafts, until almost doubled, 1 1/2 to 2 hours. Whisk remaining egg with 1 tablespoon water and gently brush rolls. Bake in a preheated 325° F oven for 35 minutes or until lightly browned. Serve warm.
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