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Ingredients
- 1 c. lowfat milk heated to warm
- 1/4 c. sugar plus
- 1 tsp sugar
- 4 Tbsp. (1/2 stick) unsalted butter softened
- 1Â 1/4 tsp salt
- 1 env active dry yeast (not fast-acting)
- 1/4 c. hot (100 to 105) water
- 1 lrg egg
- 3Â 1/2 c. unbleached all-purpose flour (3 1/2 to 4)
- 2 Tbsp. melted unsalted butter
Directions
- 1. In a medium mixing bowl, pour the lowfat milk over 1/4 c. of the sugar, the softened butter, and the salt. Stir to heat the butter. Let cold to hot.
- 2. Meanwhile, in a small measuring c., mix the yeast with the hot water and the remaining 1 tsp. sugar. Let stand till foamy, about 5 min.
- 3. When the lowfat milk mix has cooled to hot, add in the yeast mix, the egg, and 2 1/2 c. of the flour. Beat well with a wooden spoon to create a satiny smooth batter. Add in sufficient of the remaining 1 to 1 1/2 c. flour to make a somewhat sticky dough which leaves the sides of the bowl. Turn out on a lightly floured surface and knead lightly till smooth and elastic, letting the dough pick up only sufficient flour to prevent sticking.
- 4. Place the dough in a buttered bowl, and turn once to butter the top. Cover with plastic wrap and let stand till doubled, 1 to 1 1/2 hrs.
- 5. Punch down the dough; divide into 3 parts. Working with 1 part at a time, roll out to a 12-inch circle on a lightly floured surface. Spread with 1/3 of the melted butter. Cut, as for pie, into 8 equal wedges. Roll each wedge from the wide end to the point and place, point-side down, on a nonstick or possibly greased baking sheet. Curve the ends slightly to create a crescent shape. Cover with plastic wrap and let rise till doubled, about 1 hour.
- 6. Meanwhile, preheat the oven to 375F.
- 7. Bake the rolls in the oven till proportionately browned, 12 to 15 min. Serve warm.
- Yield: 2 Dozen
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