Crescent Rolls

Ingredients:

• 2 Tablespoons of yeast
• 1  3/4 cups warm water (110 F)
• 1/4 cup sugar, divided in half
• 1/3 cup non-fat dry milk
• 1 tablespoon salt
• 1/4 cup vegetable or canola oil
• 4 1/2 cups Hudson Cream short patent flour
• Butter, room temperature

Directions:

• In a medium bowl, combine yeast, water and half of the sugar (1/8 cup).  Let sit 15 minutes or until foamy.
• While yeast is activating, in a large bowl combining remaining sugar (1/8 cup), non-fat dry milk, oil, and salt.
• Pour yeast mixture into large bowl and stir.
• Add 4 cups of the flour and stir.
• Start to knead, and slowly add additional 1/2 cup of flour until dough is soft and not sticky.  (Additional flour can be added if needed.)
• Place in a greased bowl and turn once to coat top.  Cover and let raise for 45 minutes or until doubled in size.
• Punch down dough and let rest for 5 minutes.
• Divide dough in half, and working with the first half, roll out thin into a large circle.
• Spread a thin layer of softened butter over the circle.
• Using a pizza cutter or sharp knife, slice the circle into wedges.
• Starting from the outside of the circle, tightly roll the dough towards the center.  Tuck and seal the point under the roll.   Repeat for each wedge.
• Place rolls on a lightly greased cookie sheet.
• Cover and let raise 20-30 minutes.

Cook Time & Temperature: 

• Bake at 375°F oven for 12-15 minutes.  
• Optional: Brush tops with melted butter.