For my first recipe post I thought I would share one of my families favorite recipes. Growing up we had these almost every Sunday. They are light, buttery, and melt in your mouth. Enjoy!
½ cup Warm Water
2 ½ T. Yeast
Mix together and set aside.
1 can evaporated milk
2/3 cup sugar
1 T. salt
½ stick butter softened
Mix above ingredients with 4 cups flour. Add yeast mixture and 1 cup HOT water. When mixed well add 4-6 cups flour, if the dough is too sticky (I like mine to pull away from the sides of the mixer but still stick to my finger) add flour ¼ cup at a time. Knead for 2 min on medium speed. Let rise until double. Punch down and let rise until double again. Punch down then separate into 4 equal parts. Roll 1 part of the dough into a circle.
Spread about 2 T. of softened butter onto the dough.
Cut the dough into 12 wedges.
Roll each wedge from the outside towards the center to create a croissant shape (My kids love to help me with this). Repeat with remaining dough. Place 2 dozen rolls on a cookie sheet (this recipe will fill 2 sheets) cover and let rise until double again. Bake at 350 for 12-15 min, or until golden brown.
NOTE: This recipe works well for cinnamon and orange rolls. Instead of rolling into circles roll into rectangles and fill with either of the following:
1 stick melted butter 1 stick melted butter
1 c. brown sugar 1 c. sugar
1 t. cinnamon 1-2 t. orange zestTop with cream cheese frosting Top with orange frosting.