These rolls are so rich, they need no buttering at the table. My husband, Ace, married me so he could be close to the baker of these rolls. They're great for Thanksgiving because they can be mixed the night before, refrigerated for a day or two and baked the next day. They require no kneading.
1 package dry yeast dissolved in 1 tablespoon warm water
1 1/2 cups scalded milk (cooled)
1/2 cup sugar
1 teaspoon salt
1/2 cup melted butter
2 well-beaten eggs
5 cups flour
Additional 1/2 cup butter for brushing dough, melted
Mix all ingredients except flour with an electric mixer. Stir in flour all at once. Cover and refrigerate 3 to 4 hours or overnight.
For Thanksgiving crescent rolls: Cut dough in half, then in half again. Working with one-fourth of the dough, roll it into circle. Brush with melted butter. Cut circle into eight pie-shaped wedges. (More, if you like. The number of wedges depend on the size of your crowd.)
Roll up from wide to narrow end, tucking under tip; shape into crescent. Place on nonstick or buttered cookie sheet. Brush crescents generously with butter. Repeat with rest of dough.
Let rise 2 hours, or until double in size. Bake at 350 degrees for 10 minutes. (Sometimes they take a little longer.)
The Secret: Real butter.
Suzanne Martinson, Food Editor
Thursday, November 18, 1999
