| REFRIGERATOR CRESCENT ROLLS 1 tablespoons white sugar 1 cup lukewarm water 1 ½ teaspoons dry yeast ½ cup white sugar 3 eggs, beaten 1 teaspoons salt ½ cup melted butter or margarine 4 cups flour, more or less but keep dough soft In a large bowl, combine one tablespoon sugar, warm water and yeast together. Allow yeast to work for 15 minutes. Beat eggs in another small bowl. Pour eggs, sugar, salt and melted butter into yeast mixture. Add flour one cup at a time, stirring with a heavy spoon each additional cup until you reach approximately 4 cups. Dough must remain sticky. Use judgment, if it gets too dry, stop adding flour. Do not knead. Set bowl in a warm area and allow to rise until double - usually about two hours. Stir down, cover and refrigerate over night. In the morning, remove dough from the refrigerator and portion out ½ of the dough onto a clean, lightly floured surface. Pat and roll dough out to about ½ inch thick. Brush the top with melted butter or margarine. Cut the dough into 5 inch triangular pieces to make the crescent strips and then roll dough beginning with the widest edge and ending with a tip. Arrange rolls about two inches apart on a greased cookie sheet. Repeat the process with the remaining dough. Set pan in a warm area and allow rolls to raise until double in bulk. Bake 350 F for 10-15 minutes or until lightly browned. Brush rolls with butter, and remove from pan. Cool on a clean wire rack or dish cloth. If you leave the rolls to cool in the pan the bottoms of the rolls may trap steam against the metal and become soggy. |
|