I have no idea where this recipe came from, but my mother has been making these rolls at holidays for as long as I can remember. They are such a huge hit with my extended family that I think there would be a riot if she didn’t make them. Now that I’m married and spending some of my holidays with my in-laws I have started making them myself. I hadn’t planned on making them this year, but after we got to California my husband requested that I make them for Christmas dinner in lieu of the store bought rolls his mother would have served. Luckily I had a copy of the recipe from my mom in my email. I still haven’t mastered bread baking because I don’t do it very often, so they didn’t turn out as well as they do when my mother makes them. My husband said they were still better than store bought rolls would have been. He also suggested I need to make them more often to practice. He’s so kind. Here’s the recipe in case you want to see if you can do better.
3½ to 3 ¾ cups unbleached flour
¼ cup sugar
¼ cup softened butter
1 tsp. Salt
1 package regular yeast
¼ cup very warm water
¾ cup very warm milk
Dissolve yeast in the warm water.
Add the warm milk. Make sure it’s not too hot.
Add sugar and salt. Stir until dissolved.
Add butter, egg and half the flour. Stir until smooth. Add more flour until the dough is easy to handle. Put the remaining flour on a board and knead into the dough until it forms a smooth ball. Place in a greased bowl in a warm place. Cover with a clean towel. Let rise for an hour and a half. Divide dough in half. Roll out each half into a circular formation one at a time. Spread softened butter on the dough, then cut it into 16 wedges. Make crescents rolls by rolling up the wedges starting from the large end. Place on a greased cookie sheet seam side down. Cover and let rise again for 20 to 30 minutes. Bake at 400 degrees for 10 minutes.