Crescent-Shaped Dinner Rolls

Preheat the oven to 400°F. Place a Rectangular or Round mold on a Perforated Baking Sheet

Create the Dough:

1. Cream the butter and sugar in an electric mixer until light and fluffy.
2. Add the boiling water and let it cool until tepid.
3. While the butter mixture is cooling, combine the yeast and warm water, stirring until dissolved, and
   blend into the butter mixture with the eggs and salt.
4. Gradually add the flour (no more than 7 cups) and beat thoroughly. This may be done in a heavy-duty mixer using the flat beater.
   The dough will be quite soft, almost a batter.
5. Place the dough in a lightly buttered bowl, cover with plastic wrap and a towel, and refrigerate overnight.

Shape 1. The Pan Rolls:

1. The next day, place round or oblong Forteez molds on Perforated Baking Sheets
   Divide the cold dough into 5 equal portions with a scraper or the cake server knife.
2. Shape one portion of the dough into a long roll and divide evenly into pieces.
3. Cup one piece in your hand and quickly rotate on a flat (unfloured) surface until a smooth ball is
   formed. (If there is too much flour, the dough will be so dry it cannot be rotated.)
4. Place on Rectangular Forteez Mold, ½” apart. If desired, the rolls may be slightly elongated. Cover
   and let rise until doubled in bulk.
5. Bake at 400 degrees for 12 minutes or until golden.

Shape 2: The Crescent Rolls:

1. Return the remaining dough to the refrigerator while working with one portion.

1. Sprinkle RollMAT and rolling pin with flour.
2. Roll each piece into 10 round balls, a 12-inch circle.
3. With the scraper or cake server knife, cut into 8 wedges. (10 for smaller portions)
4. Roll from the wide end into a crescent, curving the ends like a croissant.
5. Place rolls on the BONMAT or mold 1” apart.
6. Let rise about 1½ hours, or until bubbles form under the skin.
7. If desired, brush the rolls with melted butter.
8. Bake for 12 minutes, or until golden, and serve warm.

Indeed, these are rolls that melt in your mouth.

BONTIP: These rolls may be frozen and served later. The recipe makes 50 rolls, making it a perfect bake once, eat twice recipe.

Enjoy cooking and baking from our BONCOOK kitchen to yours!

Recipe Compliments to Ronda Kill | Leader | BONCOOK

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