Easy Crescents with Honey Butter Recipe
Ingredients
| All purpose flour | 4 1/4 Cup (16 tbs) | |
| 1/3 cup nonfat dry milk powder | ||
| Active dry yeast | 1 | |
| Warm water | 1 Cup (16 tbs) | |
| Butter/Margarine | 1/2 Cup (16 tbs), softened | |
| Salt | 1/2 Teaspoon | |
| Butter/Margarine | 2 Tablespoon, melted | |
| Egg | 1 | |
| Water | 1 Tablespoon | |
| Honey | 1/4 Cup (16 tbs) | |
| Lemon peel | 1/2 Teaspoon, finely shredded | |
Directions
In a large mixer bowl combine 2 cups of the flour, the nonfat dry milk, and the yeast.
Combine warm water, 1/2 cup butter or margarine, and salt.
Add to flour mixture.
Beat at low speed of electric mixer for 1/2 minute, scraping bowl.
Beat 3 minutes at high speed.
Stir in as much of the remaining flour as you can mix in with a spoon.
Turn out onto a lightly floured surface.
Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
Shape into a ball.
Place in a lightly greased bowl; turn once to grease surface.
Cover; let rise in a warm place till double (about 45 minutes).
Punch down; divide dough into three equal portions.
Cover; let rest 10 minutes.
Roll out one portion of dough into a 12-inch circle.
Brush with some of the 2 tablespoons melted butter or margarine.
Cut the circle of dough into 12 wedges.
Roll up each wedge loosely, starting from the wide end.
Place rolls 2 to 3 inches apart, with points down, on an ungreased baking sheet.
Repeat rolling, cutting, and shaping rolls with two remaining portions.
Cover with clear plastic wrap and refrigerate overnight.
The next day, remove rolls from the refrigerator.
Let stand 30 minutes.
Beat together egg and the 1 tablespoon water till well combined.
Brush egg mixture over rolls.
Bake in a 375° oven for 12 to 15 minutes or till golden brown.
To make honey butter, gradually add honey and lemon peel to the remaining 1/2 cup softened butter or margarine, stirring till well combined.
(If desired, the butter or margarine, honey, and lemon peel can be whipped together with an electric mixer.) Serve honey butter with the rolls.
Makes 36 rolls.
Combine warm water, 1/2 cup butter or margarine, and salt.
Add to flour mixture.
Beat at low speed of electric mixer for 1/2 minute, scraping bowl.
Beat 3 minutes at high speed.
Stir in as much of the remaining flour as you can mix in with a spoon.
Turn out onto a lightly floured surface.
Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
Shape into a ball.
Place in a lightly greased bowl; turn once to grease surface.
Cover; let rise in a warm place till double (about 45 minutes).
Punch down; divide dough into three equal portions.
Cover; let rest 10 minutes.
Roll out one portion of dough into a 12-inch circle.
Brush with some of the 2 tablespoons melted butter or margarine.
Cut the circle of dough into 12 wedges.
Roll up each wedge loosely, starting from the wide end.
Place rolls 2 to 3 inches apart, with points down, on an ungreased baking sheet.
Repeat rolling, cutting, and shaping rolls with two remaining portions.
Cover with clear plastic wrap and refrigerate overnight.
The next day, remove rolls from the refrigerator.
Let stand 30 minutes.
Beat together egg and the 1 tablespoon water till well combined.
Brush egg mixture over rolls.
Bake in a 375° oven for 12 to 15 minutes or till golden brown.
To make honey butter, gradually add honey and lemon peel to the remaining 1/2 cup softened butter or margarine, stirring till well combined.
(If desired, the butter or margarine, honey, and lemon peel can be whipped together with an electric mixer.) Serve honey butter with the rolls.
Makes 36 rolls.
Chef
