Refrigerator Crescent Rolls

 

Be sure to use the Rapidrise yeast for good results.  The dough can be made up to 2 days ahead before baking!

 

 

5
cups all-purpose flour
1/3
cup granulated sugar
2
packages Fleischmann’s Rapidrise Yeast
1
teaspoon salt
3/4
cup milk
3/4
cup butter
1/2
cup water
3
eggs

 

 

In large bowl, combine 1-1/2 cups flour, granulated sugar, undissolved yeast, and salt.  Heat milk, butter and water until warm (105 to 115 degrees).  Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.  Add 2 eggs and 1/2-cup flour; beat 2 minutes at high speed.  With spoon, stir in enough remaining flour to make very stiff batter.  Grease top of dough; cover tightly with plastic wrap.  Refrigerate batter for 2 hours or up to 2 days.

 

Punch dough down; divide in half.  On floured surface, roll each to 15-inch circle.  Cut each circle into 12 pie-shaped wedges.  Roll up wedges from wide ends and curve to from crescents.  Place rolls, with points down, on 2 large greased baking sheets.  Cover; let rise in warm place until doubled in size, about 30 to 40 minutes.

 

Lightly beat remaining egg; brush on rolls.  Bake at 375 degrees for 15 minutes or until done, switching positions of sheets halfway through baking.  Remove from sheets; cool on wire racks. 

 

Makes 24.