Delicious No-Knead Butter Horn Crescent Rolls

  

1 TBL. Sugar
1 Pkg. of Yeast (you can use 1 cake of yeast, a pkg. regular yeast or quick rise yeast)
3 Eggs
1 cup warm Water
1/2 cup Sugar
1 Tsp. Salt
1/2 cup Oil
5 cups Flour (I use bread flour, but all-purpose is what the recipe calls for)
Butter, softened or melted

 

 

Mix the 1 TBL. sugar and yeast together in a large mixing bowl. Beat eggs in a separate bowl, and add warm water; then add to yeast and sugar mixture, mixing well. Add the remaining ingredients, adding the flour one cup at a time.

Cover bowl and refrigerate 3 hours or overnight. Lay out a stick of butter to soften several hours ahead of preparing to roll out your rolls, or you could melt the butter and use a pastry brush to brush on your rolls as you make them.

 

Remove dough from refrigerator, and grease several cookie sheets. Divide mound into half,  thirds or quarters, depending on how big you want your rolls to be. Flour a clean, flat surface and your rolling pin by putting a little flour in your palm and rubbing the center of the rolling pin cylinder with your hand. If you do not have a rolling pin, use a large, thick, smooth sided glass. Flour the glass in the same way. 

Shape each section of dough into a ball before you prepare to roll each section. Roll the ball into a circle, turning the dough 1/4 a turn as you roll to keep the dough round and into a uniform circle of the same thickness. When you finish rolling the circle it should measure about 14" or so across.

 

Using a sharp knife, cut the circle in half, then in quarters. Rub softened butter, or brush melted butter on each quartered section before cutting it into smaller sections. Take a 1/4 section, and cut in half (for larger rolls) or thirds for smaller rolls. Roll into crescent shapes, bending the crescents slightly to resemble a crescent shape, making sure to tuck the end under each roll to achieve a uniform crescent appearance before placing your rolls on the baking sheets. (Your rolls will puff up some when rising AND baking, so make sure you have them in the shape you want when placing on the baking sheet. In the pic, you can see where I did not get all my ends tucked in good enough! But hey, no one is gonna complain if you don't, and no one did about mine! :)  )

 

Put rolls on greased baking sheets, place in a warm place to rise. When the rolls are about double in size, bake at 350 until golden brown (depending on the way your oven bakes---about 12 minutes). You can rub with melted butter when they come out of the oven if desired.

 

If you want to keep the dough in the frig for several days and prepare it to use for several meals, DO! Just rub ball of dough with oil or butter to keep the dough from drying out. Place it back in the frig in a covered bowl. These rolls are delicious, and I am always asked for the recipe!

 

 

HAPPY BAKING!