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     Index Easter Crescent Rolls


1 Pkg Yeast, active dry or compressed
 Cup Warm water
3 Cups Flour (un-sifted, regular all-purpose)
1 Teaspoon Salt
 Cup Sugar
1 Cup Butter (firm)
2 Eggs, slightly beaten
 Cup Commercial sour cream
2 Teaspoons Vanilla


 Soften yeast in warm water
 Sift flour, salt and  cup of sugar into a large bowl
 Cut in butter until mixture resembles fine crumbs
 Stir in yeast mixture, eggs, sour cream, and vanilla to make a smooth dough
 Use your hands to form dough into a ball
 Seal ball in a plastic bag or wrap airtight in plastic film
 Refrigerate for at least 2 hours or overnight (you can keep
 wrapped dough in the refrigerator up to 4 days)
 Divide dough in half; wrap and return half to refrigerator
 Roll out the other half on a lightly floured board to a
12 x 18 rectangle; Fold in thirds, as for Danish pastry
 Roll out again to a 12 x 18 rectangle; fold into thirds
 Roll out once more to a 12 x 18 rectangle; fold into thirds
 Cut dough in half to form (2) 6 squares
 Turn corners of one square of the dough to form a circle
 Sprinkle board with about 2 tablespoons of remaining sugar
 Roll dough out to a 12 circle
 Cut circle into 8 equal size wedges
 Roll up each wedge, starting with wide end, and curve into
crescent shape with point on underside
 Place on a greased baking sheet
 Repeat rolling, folding and shaping of all of the dough
 Let rolls rise for about 45 minutes or until puffy

Bake at 375 for 12 to 15 minutes or until golden brown
Makes 32 crescents


Copyright 2001-2006 Richard Di Muzio. All rights reserved.