Bettye B.’s Crescent Rolls
Courtesy, Bettye Burnett Russell
These have got to be some of the best dinner rolls I’ve ever made (and eaten!). They’re not hard to make, the recipe makes up a BUNCH of rolls, and they freeze and reheat in the microwave very well. I just about guarantee you that you and your family will love these buttery, flaky rolls. And, this is another recipe that has the Mason County News Office’s seal of approval. Enjoy ‘em!!
2/3 cup milk
1 ¼ teaspoon salt
2/3 cup water
3 packages rapid rise yeast (6 and 3/4 teaspoons)
3 tablespoons margarine or butter
2/3 cup sugar
3 eggs, beaten
6 cups flour
Additional butter for melting and spreading onto the dough before baking
Heat milk, sugar, salt and butter/margarine in microwave for 2 minutes
Pour this heated mixture into a mixing bowl and add the water
In a separate bowl, mix yeast with 3 cups of the flour. Add this flour/yeast mixture to the mixing bowl and stir in completely.
Add eggs and remaining flour and mix until completely blended
Turn dough out onto a floured surface and knead for 5 minutes
Place dough ball in a greased bowl, cover, and let rise for about an hour, or until doubled in size
Divide dough into 3 equal pieces. Roll each piece out to about ¼ inch thick circle. Brush surface with melted butter, and cut into 10-12 pieces.
Starting at the large end of each piece, roll up and place on well-greased baking sheet, about ½ inch apart. Cover and let rise until double in size
Bake in a 375 degree oven for 10-12 minutes, or until golden brown
Remove and allow to cool on a wire rack
Crescent Cinnamon Rolls
As an added bonus, you can use this basic recipe and, once you’ve got the dough rolled out into a circle and coated with butter, liberally sprinkle it with cinnamon sugar before you cut it up. Then proceed to cut them up, roll them up, and bake them. We brush a bit of melted butter on the rolled up rolls, and sprinkle one last bit of cinnamon sugar on them, right before we put them in the oven.