Ingredients

The following ingredients have 24 Servings
  • 3/4 cup warm water
  • 2 teaspoons sugar
  • 4 1/2 teaspoons instant dry yeast
  • 1/4 cup heavy cream
  • 1/2 cup whole milk (low fat is fine but not skim)
  • 1/2 cup unsalted butter (room temperature *see note*)
  • 1/2 cup sugar
  • 3 eggs (large)
  • 5 to 5 1/2 cups flour (all purpose)
  • 1 1/2 teaspoons real sea salt (not kosher)
  • canola oil
  • Extra butter for after baking

Instruction

  • In a bowl, add the 3/4 cup warm water 2 teaspoons of sugar and yeast.
  • Set aside in a warm place to foam for 5-10 minutes.
  • In a saucepan add the heavy cream and milk with the butter and sugar. Stir to combine.
  • Heat over medium heat until foam is around the edges. Do not let boil!
  • Remove from the burner and cool to luke warm. (I place mine on a hot pad in the fridge and watch it carefully to bring it down to warm).
  • Meanwhile, in a separate bowl, lightly whisk the eggs.
  • Add one cup of flour and the salt to the eggs, mix.
  • Add the scalded milk and yeast mixture to the flour and egg mixture, mix.
  • Continue to add an additional cup of flour and mix until the dough starts to pull away from the sides of the bowl.
  • Add more flour in 1/4 cup increments until the dough does not stick to your fingers but still indents when lightly pressed.
  • Spread a little canola oil in a small grocery or plastic bag, scrape dough out of bowl and into the bag. Twist loosely and tuck under the bag.
  • Allow the dough to rise for 45-60 minutes.
  • Punch down and allow to rise an additional 45-60 minutes.
  • Divide the dough in half and roll into a circle.
  • Cut into 12 pieces.
  • Roll the dough triangle from the wide end into a crescent roll.
  • Place the rolls onto a greased cookie sheet.
  • Repeat with remaining dough and cover lightly with a kitchen towel.
  • Allow to rise for 45 minutes to 1 hour.
  • Heat the oven to 375 degrees and bake 15-18 minutes.
  • Brush the hot rolls with a stick of butter and enjoy!