Mom's White Roll Recipe, aka Crescent Rolls That Are Still Yummy Cold
Emily Deans is my friend and this is her mother-in-law's recipe.
  • 2 tablespoons active dry yeast
  • ⅓ cup very warm water
  • 9 cups flour
  • 2 cups warm milk
  • 1 cup butter, melted in the milk
  • 1 cup sugar
  • 6 large eggs
  • 2 teaspoons salt
  • softened butter for middle and tops
  1. Dissolve yeast in very warm water.
  2. Add warmed milk mixed with melted butter to a large bowl (I made the dough in my KitchenAid stand mixer, so the large bowl was my KitchenAid bowl). Add 4 cups of the flour to the milk-butter.
  3. Whisk together eggs, sugar and salt. Add to the flour-milk mixture along with the yeast and mix well. Add the last 5 cups of flour. Mix, adding additional flour if needed until dough pulls away from side of bowl, but dough is still sticky. Attach the dough hook and knead in the mixer until dough is elastic.
  4. Place dough into a greased bowl and let rise until doubled, about 1½ hours.
  5. Divide dough into four parts. Roll each piece out into a 12-in circle and spread with butter. Using a pizza cutter or knife, cut the circle into 12 triangles (or 16 if you want smaller rolls). Roll pieces into crescents.
  6. Choose your own adventure time...
  7. If you want your rolls now, place on an ungreased cookie sheet and let rise until not double (remember my note from before? I let them double in size and it was too long, so don't let them rise that long, but long enough...I know, helpful). Bake at 375 for 12-15 minutes, then brush the tops with melted butter.
  8. If you want to freeze the rolls for later, place the rolled up triangles close together on a greased cookie sheet then freeze. Place frozen rolls in a Ziploc bag. When you are ready to cook the rolls, take out of the freezer, place the rolls on an ungreased cookie sheet and let sit 3-4 hours, then bake at 375 for 12-15 minutes, then brush the tops with melted butter.
Recipe by This Week for Dinner at