From our field to your table we bring the finest potatoes made in Idaho.
CRESCENT ROLLS BY STEPHANIE MICKELSEN
These rolls have quickly moved to the top of my favorites for any occasion. I think the reason is that I usually can’t mess these up! I usually double this recipe when making for big groups. My Kitchen Aid can handle a double recipe.
½ cup (1 Cube) Butter
1 cup of Milk. Skim, 2% or Whole.
1/2 cup of Warm Water
1 TBSP Yeast
¼ cup Sugar
1 tsp of Salt
4-6 cups of Flour
In microwave or on stovetop melt the butter and the milk together. Don’t get to hot or you will need to let it cool down before using. Meanwhile mix together the warm water, yeast, and sugar. Let yeast rise.
In mixer bowl mix put in eggs, salt, 3 cups or so of flour, and then add the warm but not hot milk mixture. Mix for a minute and then add the yeast mixture and begin to add more flour ½ cup at a time. The dough consistency should be soft and not hard. My mixer at times will have the dough all clung to the dough hook and at others it will not. It depends on the humidity in the air. The way I tell if I have enough flour is if I touch the dough with my finger and it is soft but not necessarily sticky to my finger. When dough if finished kneading place in a bowl coated with Pam in a warm place. Let double in size.
When dough has doubled in size, divide into 2 parts. On a greased with Pam counter top roll out into a round area. Using a pizza cutter cut into 12 equal triangle pieces. Roll from the fat side to the small end, curve the tails in slightly so they look crescent in shape. Make sure to tuck the tail end under or it will pop out as the rolls rise and cook. I usually place between 18-21 on a large cookie sheet. Let rise again. Bake in the oven at 325° for 12 minutes or so.