Buttery Crescent Rolls
• 1 tablespoon active dry yeast
• 1 teaspoon plus 1/3 cup sugar
• 1/2 cup warm water (110° to 115°)
• 1/2 cup butter, softened
• 1/2 cup warm 2% milk (110° to 115°)
• 1 egg
• 3/4 teaspoon salt
• 4 cups all-purpose flour
1 roll equals 128 calories, 4 g fat (3 g saturated fat), 19 mg cholesterol, 107 mg sodium, 19 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.
1. In a large bowl, dissolve yeast and 1 teaspoon sugar in warm water. Add butter, milk, egg, salt, remaining sugar and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place point side down 2 in. apart on greased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place until doubled, about 30 minutes.
4. Preheat oven to 350°. Bake 10-12 minutes or until golden brown. Remove from pans to wire racks. Yield: 2 dozen.
Originally published as Butterhorns in Taste of Home August/September 2010, p85
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