Ingredients
| Single | Double | Triple | 4x | 5x | 6x | |
| Milk | 1 cup | 2 cups | 3 cups | 4 cups | 5 cups | 6 cups |
| Sugar | ¼ cup | ½ cup | ¾ cup | 1 cup | 1¼ cups | 1½ cups |
| Salt | 1 tsp | 2 tsp | 3 tsp | 4 tsp | 5 tsp | 6 tsp |
| Butter or Margarine | ¼ cup | ½ stick | ½ cup | 1 stick | ¾ cup | 1½ sticks | 1 cup | 2 sticks | 1¼ cups | 2½ sticks | 1½ cups | 3 sticks |
| Warm Water (105°-115° F) |
½ cup | 1 cup | 1½ cups | 2 cups | 2½ cups | 3 cups |
| Yeast | 2 pkgs | 2¼ tsp | 4 pkgs | 4½ tsp | 6 pkgs | 6¾ tsp | 8 pkgs | 9 tsp | 10 pkgs | 11¼ tsp | 12 pkgs | 13½ tsp |
| Eggs | 2 eggs | 4 eggs | 6 eggs | 8 eggs | 10 eggs | 12 eggs |
| Flour* (unsifted), approximate |
5¼ cups | 10½ cups | 15¾ cups 5lb bag |
21 cups | 26¼ cups | 31½ cups 2+ 5lb bag |
|
|
||||||
| Yield Crescents | 36+ | 72+ | 108+ | 144+ | 180+ | 216+ |
| Yield Pan Rolls | 27+ | 54+ | 81+ | 108+ | 135+ | 162+ |
Directions
- Scald milk.
- Stir in sugar, salt, & butter or margarine.
- Cool milk mixture to lukewarm.
- Measure warm water into large warm bowl.
- Sprinkle yeast and stir until dissolved.
- Add lukewarm milk mixture, eggs, and 2 cups (per number of batches of rolls) of flour*. Beat until smooth.
- Stir in enough remaining flour to make soft dough.
- Turn out onto lightly floured board and knead until smooth and elastic (about 8-10 minutes). You may want to wash the bowl right now.
- Grease all sides of the bowl and place kneaded flour in greased bowl.
- Cover and let rise in warm place free from draft until doubled in bulk (about 30 minutes).
- Punch down.
- Turn out on lightly floured board.
Crescents
Divide dough into 3 equal pieces. Roll each piece into a circle 12 inches in diameter. Brush lightly with melted butter. Cut into 12-16 pie shaped pieces. Roll up tightly, beginning with wide end. Seal points firmly. Place on greased baking sheets, with points underneath, about 2 inches apart. Curve to form crescents. Cover, let rise in warm place, free from draft until doubled in bulk, about 30 minutes. Brush with melted butter. Bake @ 400°F, 12 minutes.
To Freeze
Bake about 6 minutes @ 400°F (without brushing tops with butter) until lightly brown. Cool COMPLTELY. Then place in plastic bags and freeze. Place out on counter to defrost about 10 minutes in plastic bag- may get stale if defrost too much in open air. Brush tops lightly with melted butter. Then bake for 4-8 more minutes @ 400°F until golden brown.
Pan Rolls
Divide dough into 3 equal pieces. Form each piece into a roll 9 inches long, cut into 9 equal pieces, form into smooth balls. Place in 3 greased 8 inch round cake pans. Cover; let rise in warm place, free from draft until doubled in bulk, about 30 minutes. Brush lightly with melted butter. Bake @ 375°F 15-20 minutes until golden brown.
To Freeze
Bake about 10 minutes (without brushing tops with butter) @ 375°F until lightly brown. Cool COMPLTELY. Then place in plastic bags and freeze. Place out on counter to defrost about 10 minutes in plastic bag- may get stale if defrost too much in open air. Brush tops lightly with melted butter. Then bake for 5-10 more minutes @ 375°F until golden brown.
Recent Comments