My mother-in-law has a recipe she uses to make crescent-shaped rolls. They aren't true croissants, because the dough isn't "laminated," but in my opinion, they're better! (Note how the "recipe comment" below gives a little bit of family history -- these are the things that will make your cookbook special!)
Dinner Rolls
Ingredients:
3 pkgs. dry yeast (not quick rising)
1/2 C. warm water
Ingredients:
3 pkgs. dry yeast (not quick rising)
1/2 C. warm water
1 C. milk
3/4 C. margarine
3/4 C. sugar
5 eggs
6 3/8 C. flour
1 1/2 tsp. salt
Directions: Dissolve yeast in warm water. Add warm milk, melted margarine and sugar. Then add the beaten eggs, flour and salt. Let rise once until doubled (1 1/2-2 hrs.). Shape as desired or roll out about 1/3 of the dough at a time into a 12” circle; brush the surface with melted butter. Cut in 16 pie-shaped pieces and roll (starting at the wide end). Place in greased cookie sheet. Let rise again until doubled. Bake at 350-375º about until done (watch closely). May be kept in the refrigerator after first rising for a week and used as needed.
Comments: "I started years ago trying to make rolls like Grandma G. made – these were so light. I’ve never duplicated their light texture, but I keep trying."
Directions: Dissolve yeast in warm water. Add warm milk, melted margarine and sugar. Then add the beaten eggs, flour and salt. Let rise once until doubled (1 1/2-2 hrs.). Shape as desired or roll out about 1/3 of the dough at a time into a 12” circle; brush the surface with melted butter. Cut in 16 pie-shaped pieces and roll (starting at the wide end). Place in greased cookie sheet. Let rise again until doubled. Bake at 350-375º about until done (watch closely). May be kept in the refrigerator after first rising for a week and used as needed.
Comments: "I started years ago trying to make rolls like Grandma G. made – these were so light. I’ve never duplicated their light texture, but I keep trying."
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