Dorie’s Crescent Rolls

DeeAnn Goertzen – Pleasant Hill Grain

  • 4 1/2 cups Hot water
  • 1 1/2 Powdered milk
  • 1 stick Butter
  • 1 stick Margarine
  • 4 Eggs
  • 1 Tbsp Salt
  • 3 Tbsp Saf instant yeast
  • Approximately 12-13 cups Wheat flour (Hard White Spring wheat makes the lightest rolls)

Recipe Instructions

Add water, powdered milk, butter, margarine and eggs to Bosch blender and mix thoroughly. It may be necessary to divide mixture into two batches if blender is too full. Put hot liquid mixture in mixing bowl. Add salt, yeast and half the flour. Start adding more flour until dough cleans sides of bowl. Knead for about 5-7 more minutes.

Put dough on greased counter top. Divide into six equal parts. Roll each part into 10″ circle, 1/2″ thick. Use spatula and brush with butter. Use pizza cutter and cut circle into 8 pieces. Roll into crescent roll shape starting at wide end. Let rise at least two hours. Bake 325° fo 16-18 minutes per tray. Makes 6 dozen rolls.

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