So, I know I usually make these as cresent rolls, but this last Thanksgiving I made them different and much easier. They turned out looking like Texas Roadhouse rolls - square. Here is the recipe and I'll explain how I rolled them out below.
2 pkgs. yeast (4 tsp. yeast)
1/2 c. warm water
3/4 c. cooking oil
1 tablespoon salt
1/2 cup sugar
2 cups warm milk
2 eggs
8 (+/-) cups flour
put oil, salt, and sugar in large mixing bowl. add warm milk. stir until sugar dissolves. add yeast softened in 1/2 cup warm water. stir in beaten eggs. add flour. mix thoroughly till smooth. cover with aluminum foil and store in refrigerator at least 2 hours. dough however will keep several days. when ready to use, sprinkle four on table or counter - large surface. place 1/2 the dough on the floured surface and roll into a 1 inch thick rectangle. Then just cut into squares - cut rows. Place on greased cookie sheet and bake until very light about 15 minutes at 425. brush lightly with butter when they come out.
This also is good dough for cinnamon rolls and pizza.
No comments:
Post a Comment