Butterhorn Crescent Rolls

By MarieR

EGG Wash. To give crust a super shine:
Brush it with 1 egg or egg white beaten
with a little water before bread goes into
oven, you can still apply egg wash 5
minutes before bread is to come out of oven.
is to come out of oven.

Ingredients

• Egg Wash:
• 1 package (1/4 ounce) active dry yeast
• 1 cup milk 105 to 115 degrees F
• 3 3/4 cups all-purpose flour
• 1 teaspoon salt
• 1 cup (2 sticks) butter chilled
• 1/4 cup sugar
• 1 large egg
• 1 large egg white beaten
• 1 tablespoon water
• 1/8 teaspoon salt

Preparation

Step 1

(For a sweet roll: mix some confectioner's sugar with milk and use as icing for these rolls. I've never done this but it is featured in the recipe)
Can use food processor- - -
In small bowl, dissolve yeast in warm milk (105 to 115 degrees F.) Lightly spoon flour into measuring cup; level off. In large bowl, combine flour and salt. Using pastry blender or fork, cut in butter until particles are size of small peas. Beat sugar and egg together; add yeast mixture, mixing well. (Dough will be stiff.) Cover; refrigerate overnight. Or place dough in plastic bag. Close bag securely. REFRIGERATE OVERNIGHT.

Divide dough into 3 parts. On lightly floured surface, roll each part into a 12-inch circle; cut each circle into 12 wedges. Try to make all wedges same size (I never have). Roll each part into 12 wedges. Roll up starting with wide end. Place point-side-down on ungreased cookie sheets (I use parchment paper for a liner). Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees F.) until light and DOUBLED IN SIZE, about 30 to 45 minutes.

When ready for oven, beat egg wash ingredients together and brush tops completely with the egg wash.

Heat oven to 375 degrees F. Bake 10 to 15 minutes or until light golden brown. Cool.

Yield:36 rolls. Freezes well for about 6 weeks.