My friend Marlis will pop over to someone’s house occasionally, with a batch of these wonderful rolls. Her mother once told her that it was important that she knew how to make good rolls. I’m glad that on this one occasion, Marlis listened to her mother! Whenever I make them, I tend to double the recipe so I can share them with friends.
One recipe makes 32 rolls. I know, it’s embarrassing, but 32 rolls isn’t enough to share. My family of five needs 32 rolls all to themselves!
They are WONDERFUL, and not very hard, so even if you’re not familiar with baking with yeast dough, this would be a great recipe to start with! (Unlike Cami’s croissants, but we’ll go there another time!)
Into the bowl of a mixer, dissolve 1 package yeast (1 ½ tablespoons) in ½ cup warm water. (not too hot, finger must be able to rest in water comfortably or it is too hot and will kill the yeast)
add 1 teaspoon baking powder and 1 teaspoon of sugar, whisk, let stand 20 minutes.
Place one cup milk, 1/3 cup sugar and 1/3 cup butter (5 1/3 Tablespoons) to a simmer in a small saucepan, just until butter melts. Cool until comfortable to touch. Set aside.
Add to yeast mixture in mixer:
2 beaten eggs
1 teaspoon salt
Stir in warm milk mixture.
Add 4 ½ cups flour and turn mixer on to medium and mix well.
Dough will be wet (and photos of wet dough will have large shadows on them!)
Cover and let stand 1 ½-2 hours until doubled in size. Punch down. Divide dough into halves. Take half of dough and form into ball-shape. Place on floured surface and roll out into large circle 1/3-1/2” thick. Cut into 16 pieces (like a pizza – using a pizza cutter works great!)
Roll into crescent roll starting at the wide end. Place onto either buttered cookie sheet or cookie sheet lined with parchment paper or a silpat mat. Let rise for at least 30 minutes. Bake until light golden brown at 375º for 12-13 minutes.
Serve HHOOOTTTT with butter and jam.