Holiday Crescent Rolls

When I was going to the University of Utah I worked at The Lion House. For you out of staters, its a wedding reception/banquet dinner kind of joint. They have the most FABULOUS bakery. Fabulous for the pallet, not so fabulous for the hips...if you get my drift. The dinner rolls there are pretty much to die for. This crescent roll recipe is my closest adaptation to The Lion House rolls. I have tried their exact recipe a lot of times, and it just doesn't turn out the same. So over the years I have adapted the original recipe until it has turned out so divinely delicious I can never eat just one. Hence, the reason I only make them for holidays, and special occasions. This recipe makes 48 good sized crescent shaped rolls. Making them crescent shaped really adds a nice texture. Happy Baking!

I am planning to post Lion House Honey Butter tomorrow, these rolls just wouldn't be the same with out it. Hope you'll stop by and check it out!

Holiday Crescent Rolls

2 C scalded milk (just put it in a bowl, and heat in the microwave for 2 min.)1 1/2 C warm water2 T yeast + a dash of sugar1 T salt1/2 C sugar1 stick butter, softened3 eggs10-12 C flour, all purpose1 stick butter, melted (for shaping the dough)


1. Place the warm water, yeast and dash of sugar in the bottom of your mixer. Stir it around and let it sit for 5 minutes. It should start to rise and get all bubbly.
2. Add 3 cups of the flour and mix for 30 seconds. You want to add this much flour, before you add the scalded milk and eggs...the hot temperature of the milk would be too much for the yeast, and you don't want to "cook" your eggs.
3. Add the scalded milk, sugar, salt, softened butter (not the melted butter) and the eggs. Mix for 1 minute.
4. Add the flour 1 C at a time, until the dough scrapes the side of your mixer clean.
5. Mix on high for 8 minutes. This much mixing really improves the texture and elasticity of the dough. I have also noticed, if I don't mix it long enough the dough doesn't rise as nicely.
6. Let the dough rise, in the mixer for about 45 minutes, or until doubled in size.

7. Punch the dough down (I just turn the mixer on for about 5 seconds) and divide it into 6 equal parts. Shape each part into a nice round ball and let them rest on the counter top. I always spread a little of the melted butter on the counter top, before I set the dough on it. Let the dough rest for 5 minutes. Letting dough rest for just a bit before it's shaped makes a HUGE difference when you are trying to shape it. Let's just say it cooperates better.