Wednesday, December 23, 2009

Holiday home stretch.

I have my sous chef by my side baking up the last batch of cookies today with no less than 3 pounds of sprinkles. Apparently, when you're nearly 3 years old, you like very little cookie with your cookie adornments. I guess she has years and years ahead of her to be understated...or not. Hey! Look! Her hair is finally long enough for braids and she let me do it! I can conquer anything now. Seriously.
But I digress. Just got a little excited there.

Something else we'll prepare for our Christmas Eve dinner is the dough for feather yeast rolls. I made these the first Thanksgiving we ever hosted in our home and had amazing results. "You made your own crescent rolls?!" is what I heard over and over as people popped pillowy, buttery rolls into their mouths. Why yes, yes I did.

If you have some extra time today (ha!), throw this dough together as you can put it in the fridge overnight. The recipe source claims these are "so good they inspired a marriage proposal." While I'm not in the business of seeking that sort of thing these days, I'll gladly accept the praise that comes along with their buttery goodness!

Feather Yeast Rolls
Three Rivers Renaissance Cookbook IV
Suzanne Martinson

1 pkg active dry yeast, dissolved in 1 TBSP warm water (105-115 degrees)
1 1/2 cups scalded milk, cooled
1/2 cup sugar
1 tsp salt
1/2 cup (1 stick) melted butter
2 well beaten eggs
5 cups flour
additional 1/2 cup melted butter for brushing dough

Mix all ingredients, except flour, with an electric mixer. Stir in flour all at once. Cover and refrigerate 3-4 hours or overnight.

Preheat oven to 350 degrees.

Cut dough into quarters. Working with one quarter of the dough, roll into a circle. Brush with melted butter. Cut circle into 8 pie-shaped wedges.

Roll each wedge up from wide to narrow end, tucking under tip; shape into crescent. Place on a nonstick or buttered baking sheet (parchment works wonders here). Brush crescents generously with butter. Repeat with the rest of the dough. Let rise 2 hours, or until double in size. Bake for 12 minutes.

Serve immediately.

Experience buttered carbohydrate comfort and joy... and peace on earth (or the dinner table) if but for a second.


Beth, Dave and Cori said...

Love the braids!

And God bless you for baking your own rolls and such. I'm holiday green with envy! I have no time to try this, but I also know my limits! :)
Merry Christmas to you & the family!

Dr. Drama said...

Punky Power!