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Crescent Rolls
INGREDIENTS:
1 tablespoon yeast
1/4 cup warm water
1/2 teaspoon sugar
1 cup warm milk
1/2 cup vegetable oil
1/2 cup sugar
1 teaspoon salt
1 cup flour
3-4 cups more flour
2 eggs
butter melted

DIRECTIONS:
Mix 1 Tablespoon yeast with ¼ cup warm
water and ½ tsp. sugar. Let stand until
bubbly.
In a large bowl mix 1 cup warm milk, ½ cup
oil, ½ cup sugar, 1 teaspoon salt with a
wooden spoon.
Add 1 cup of flour to mixture, and mix well.
Add 2 eggs and beat until smooth (mix
vigorously by hand). Add yeast
mixture and mix vigorously until smooth.
Add 3-4 cups flour to the yeast mixture.
Dough should be very sticky. Pour the
dough into a large bowl. Cover with
a tea towel and let rise for a few hours
until it has doubled in size.
Once the dough has doubled in size
punch down and divide in half.
Roll dough onto a floured surface making
a circle about 12 inches round. Dough
should be about 1/4" thick.
Brush dough with melted butter. Cut
triangles with a pizza cutter into 12 pieces
(like a pizza). Roll from rounded
edge to the point to make a crescent roll.
Place into a large greased pan, or use
parchment paper (11 x16 metal pan
and do 3 across and 8 rows down, but
don't overcrowd them).
Cover dough with a tea towel and let rise
for a few hours until it doubles in size.
Bake at 375 until light lightly browned,
which is about 15-20 minutes. NOTE:
Touch rolls to see if they bounce back
- if they do not, bake a little longer).
Brushed with melted butter right while
warm. ENJOY!
   
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