Crescent Wheat Rolls

Post date: Nov 17, 2016 10:15:08 PM

2 packets of Rapid Rise or Active Dry yeast

1/2 cup warm (not hot) water

1/2 tsp. sugar

1 cup milk

1 cup instant potatoes

1/2 cup brown sugar

1 tsp. salt

1 stick of butter

2 eggs

2 cups of wheat flour

2 cups of white flour

Directions:

In a small bowl, mix the yeast, 1/2 tsp. of sugar and 1/2 cup of warm water. Stir to mix the yeast and allow to proof for a few minutes until it forms a large foam, nearly doubling in size.

In a sauce pan, heat the milk to a boil and then pour in the instant potatoes; mix thoroughly. Remove from heat and add the butter, brown sugar and salt. Stir until mixed well.

In a large bowl, beat two eggs. Then add the potato mixture and stir. Last, add the yeast mixture. Stir until mixed. Add two cups of the wheat flour and stir. Add a cup of white flour and mix. Dough will start to be stiff so you will knead the dough for the remainder of time, adding remaining flour until a soft, elastic dough forms that doesn't stick to your hands.

Cover with a tea towel and allow to raise for about an hour.

Separate the dough in half. Roll one half of the dough on a floured surface into a circle. With a pizza cutter, cut the circle into eighths, like a pie. Roll each section from the large end to the small end and form into a crescent shape. Place on a greased cookie sheet, spacing each roll just a small bit apart to allow for raising. Repeat this process with the second half of the dough. Place in a warm area and allow to raise for about an hour, or until plump.

Mix one egg with a tsp. of water and stir. With a pastry brush, brush the egg mixture on the surface of each roll. Place in a preheated 350 oven and bake until golden brown - about 15-20 minutes.