vFrench Rolls

By Shaylie

Ingredients

• 5 cups All-pmpose flour
• 4-1/2 teaspoonsSAP Active Dry Perfect RiseYeast (2 packages, 1/4 oz. size)
• 1/4 cup Sugar
• 2 teaspoons Salt
• 1 cup Water
• 3/4 cup Evaporated milk
• 1/4 cup Butter
• 1 Egg
• 1 cup Butter
• Wift

Details

Servings 32

Preparation

Step 1

In large mixer bowl, combine 1 cup flour, yeast, sugar and salt; mix well. Heat 1 cup water, milk, and 1/4 cup butter until warm (120-130°F; butter does not need to melt). Add to flour mixture. Add 1 egg. Blend at low speed until moistened; beat 3 minutes at medium speed. Set aside. In large bowl, cut 1 cup firm butter into remaining 4 cups flour until butter particles are the size of large peas. Pour yeast mixture over flour-butter mixture and fold in until all flour is moistened. Cover; refrigerate 2 hours

Place dough on floured surface; knead about 6 times to release air bubbles. Divide into 4 parts. Roll each fourth to a 14-inch circle; cut into 8 or 10 pie-shape wedges. Starting with wide edge, roll each wedge toward the point. -Place on ungreased baking sheets, point side down and curve into croissants. Cover, let rise in warm place until indentation remains after lightly touching the side of the roll (about 1 to 1 1/2 hours). Combine 1 slightly beaten egg and 1 tablespoon water; brush rolls with ex mixture. Bake at 350°F for 15 to 18 minutes until golden brown_ Remove fiom baking sheets; cool.