1/2 cup milk
1/2 cup butter
1/3 cup sugar
3/4 t salt
1 pkg dry yeast
1/2 cup warm water
1 egg, beaten
4 cups flour (about)
Scald milk and pour over butter, sugar, and salt in a large bowl. Cool to luke warm. Sprinkle yeast on warm water, stirring to dissolve. Add egg, yeast, and 2 cups flour to milk mixture; beat with electric mixer at low speed for about 1 min. Then beat at medium speed until thick (about 2 min). Add enough of the remaining flour and mix with spoon or hands to make a dough that leaves the side of the bowl. Turn onto a lightly floured board and kneed gently. Put into a greased bowl; invert to grease top of dough. Cover and let rise in a warm place until doubled in size, about 1 hour. Turn dough onto board; divide in half, then cover and let rest 10 minutes. Roll each half to make a 12 inch circle, cut into 12 wedges. Roll wedge from wide end, put pointed end down on greased baking sheet. Curve slightly to make crescent. Cover with towel, let rise in warm place about 3 minutes. Bake at 400 for 15 minutes. Makes 24 rolls.
Coleman Recipe Book 2006,
Submitted by Nana
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