Crescent Rolls

By Addie

"My mother-in-law bakes these buttery rolls for holiday meals," notes field editor Joyce Guth of Mohnton, Pennsylvania. "If you're not careful, the plate will be empty before it's on the table!" (Taste of Home)

Ingredients

• 3/4 cup plus 2 tablespoons warm milk (70° to 80°)
• 1/4 cup water (70° to 80°)
• 1 egg
• 6 tablespoons butter, softened, divided
• 3 cups bread flour
• 2 tablespoons sugar
• 1 teaspoon salt
• 2 teaspoons active dry yeast

Preparation

Step 1

In bread machine pan, place the milk, water, egg, 4 tablespoons butter, flour, sugar, salt and yeast in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

When cycle is completed, turn dough onto a lightly floured surface. Roll into a 12-in. circle. Melt remaining butter; brush over dough. Cut into 12 wedges. Roll up wedges from the wide end and place pointed side down 2 in. apart on greased baking sheets. Curve ends to form a crescent.

Cover and let rise in a warm place until doubled, about 20 minutes. Bake at 375° for 17-20 minutes. Remove to wire racks. Yield: 1 dozen.
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REVIEWS:

Excellent and easy. A beautiful soft dough! I divided the dough into two pieces, rolled out to 12 inch circles and cut each into 12 wedges. I shortened the baking time to acommodate a smaller roll. Delicious.

This recipe, for me, didn't make very good crescent rolls. But, it turns out the dough is fabulous for cinnamon rolls! They were SO good! I just rolled out the leftover dough, put some butter, brown sugar and cinnamon sugar on it, poured a bit of Karo over that; rolled up the dough, cut it into slices and stuck them in the oven at the same temperature the crescents were supposed to be cooked at. When they got out of the oven I just put some maple frosting on top and tada! They were delicious. So, turns out this recipe is good for more than just crescents.

These are delicious!!!