Mom's Soft Sunday Croissants

¾ C. Milk

½ C. Butter

½ C. Sugar

1 tsp. Salt

2 pkgs. Active Dry Yeast

½ C. Warm Water (110˚ to 115˚ F.)

4 ¼ to 4 ¾ C. Sifted Flour

2 Eggs

Scald milk; add butter, sugar and salt. Cool to lukewarm.

Sprinkle yeast on warm water; stir to dissolve.

Add 1 ½ cups flour to milk mixture; beat well by hand or with electric mixer at low speed 1 minute. Beat in eggs and yeast.

Gradually stir in enough remaining flour, a little at a time, to make a soft dough that leaves the sides of bowl. Turn onto lightly floured board; knead until smooth, satiny and no longer sticky, 5 to 8 minutes.

Place in lightly greased bowl; invert to grease top. Cover and let rise in warm place until doubled, 1 to 1 ½ hours. Punch down and turn onto board. Divide in half and shape as desired.

Brush tops lightly with melted butter; let rise until doubled, 30 to 45 minutes.

Bake in hot oven (400˚ F.) 12 to 15 minutes, or until golden brown. Makes about 30 rolls, exact number depends on shape and size. 

Farm Journal’s Country Cookbook, RICH HOT ROLLS, ed. Nell B. Nichols, Doubleday & Company, inc. Garden City, New York, 1972, p. 236.