Thursday, December 29, 2011


This is a new recipe I made the other day. They are Czech crescent rolls. They are the lightest, fluffiest rolls I have ever made and it is well worth giving this recipe a try.

Pour 2 cups of water in the bowl of your mixer. Add 4 1/2 teaspoons of rapid rise yeast, 2 teaspoons of salt, 2 teaspoons of sugar and 4 tablespoons of softened butter.

Add about 5 cups of flour, 1 cup at a time.

Knead it until you have a smooth elastic ball.

Let it rise in a greased bowl until it doubles in bulk.

Separate the dough into 4 pieces. Roll each piece out on a floured surface, brush with melted butter and cut into 16 pie shaped pieces.

Roll from the wide side up into a tight roll. Continue until you run out of dough.

Place on parchment covered cookie sheets.

Brush with an egg yolk that has been mixed with a tablespoon of water.

Top them with poppy seeds, sesame seeds and granulated garlic or leave them plain. Let them rise for about 45 minutes. Bake them at 400 degrees for 12-15 minutes.

Let them cool on wire racks.

Then start beating people off. These are so light that you can eat lots of them without feeling full.

I took baskets of these to my neighbors with containers of cream of chicken and rice soup. Teddy is a big fan of these rolls!