Cresent Dinner Rolls

Ingredients

1/2 cup warm water

1/4 cup scalded whole milk see note for help- any milk is fine

4 1/2 teaspoons active dry yeast

1 teaspoon sugar

3 large eggs

1/2 cup sugar

1/2 cup unsalted butter, room temperature**see note**

5 to 5 1/2 cups of flour (all purpose)

1 1/2 teaspoons real salt (not kosher)

canola oil

extra butter for after baking

Preparation

In a bowl, add the 1/2 cup warm water, 1/4 cup warm milk , yeast and 1 teaspoon of sugar. stir to combine. set aside in a warm place to foam for 10-20 minutes. Meanwhile, in a separate bowl, lightly whisk the eggs, and add the butter, and 1/2 cup of sugar, stir with a wooden spoon until well combined. add one cup of flour and the salt, mix again. add the scalded milk and yeast mixture, mix and add 1 cup of flour. 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 12-15 minutes. brush the hot rolls with melted butter and enjoy! notes the instructions may seem a little odd, but for best results follow them exactly. adapted from ann romney's the romney family table cookbook. **to scald milk** heat a saucepan over medium low heat and add the milk. warm the milk until scalded (it will be foamy around the edges and if you touch the top with a wooden spoon there will be a little film or skin on it. do not boil). remove from heat and allow to cool to lukewarm. **the butter must be room temp or it will be too hard to mix into the egg. if you absolutely must you can use the microwave to warm it at 5 second intervals, but do not let it melt.