Holiday Crescent Rolls

I have tried lots of roll recipes over the years, but I have to say that this one is the BEST one I've ever used. These rolls were amazing, and I know I can't make these very often because they are very addictive! I followed Jaime's instructions exactly, and they came out wonderful. 30 carbs per roll.

This is what my dough looked like 45 minutes after it rose in the bowl.

You then divide the dough into six equal parts and let it sit for 5 minutes.

Roll out like this, and divide into 8 slices. Roll up fat end first Crescent style.

Then you put them in the oven at 170 for 20 minutes until they look like this. Then you turn the oven up 350 and cook for 15 minutes. 

www.jamiecooksitup.blogspot.com  Yield: 48 rolls Time: 3 hours Recipe created by Jamie Cooks It Up! 2 C scalded milk (just put it in a bowl, and heat in the microwave for 2 min.) 1 1/2 C warm water 2 T yeast + a dash of sugar 1 T salt 1/2 C sugar 1 stick butter, softened 3 eggs 10-12 C flour, all purpose 1 stick butter, melted (for shaping the dough) 1. Place the warm water, yeast and dash of sugar in the bottom of your mixer. Stir it around and let it sit  for 5 minutes. It should start to rise and get all bubbly. 2. Add 3 cups of the flour and mix for 30 seconds. You want to add this much flour, before you add the  scalded milk and eggs...the hot temperature of the milk would be too much for the yeast, and you don't  want to "cook" your eggs.  3. Add the scalded milk, sugar, salt, softened butter (not the melted butter) and the eggs. Mix for 1 minute. 4. Add the flour 1 C at a time, until the dough scrapes the side of your mixer clean. 5. Mix on high for 8 minutes. This much mixing really improves the texture and elasticity of the dough. I  have also noticed, if I don't mix it long enough the dough doesn't rise as nicely.  6. Let the dough rise, in the mixer for about 45 minutes, or until doubled in size.  7. Punch the dough down (I just turn the mixer on for about 5 seconds) and divide it into 6 equal parts.  Shape each part into a nice round ball and let them rest on the counter top. I always spread a little of the  melted butter on the counter top, before I set the dough on it. Let the dough rest for 5 minutes. Letting  dough rest for just a bit before it's shaped makes a HUGE difference when you are trying to shape it.  Let's just say it cooperates better.  8. With a rolling pin, roll each ball into a nice round circle. You want the dough to be about 1/2-3/4 of an  inch thick after rolling it out. Pour a bit of butter in the center....I said it was no dieters delight...you  see now what I mean.  9. With a pizza cutter, cut the circle into 8 equal triangles. Start from the fat end and roll each triangle up.  Place on a large, sprayed cookie sheet.  10. It works best to place them in 3 rows, 8 rolls deep. They like to be about this close together. 11. Place them in a warm 170 degree oven, and let them rise for about 20 minutes. Don't let them get too  tall. Once they start to touch each other, they have risen enough. I have a convection oven, so I can cook  both pans at the same time. If yours is a conventional oven (this means it does not have a fan in the back),  you will definitely want to cook one pan at a time. Just set one pan on the counter to rise. It will rise more  slowly than the pan in the oven, but it will be just the right amount of time to get the other pan cooked and  your oven empty and ready for the second pan. 12. Turn your oven up to 350. Leave the rolls in while the oven increases in temperature. (I have had  people tell me who own gas ovens that they are better off taking the pans out of the oven while the temp  rises) Bake for about 15 minutes. After about 7 minutes (or when the top pan has gotten a bit golden on  the top) I switch the bottom pan to the top, and the top to the bottom. 13. When the rolls are still hot, I brush them all over with more of the melted butter. Delightful!  Happy Holiday baking!