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Merry Christmas!

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I’m starting to wonder whether Santa isn’t as much a fantasy for the parents as for the children.  As a child, presents magically appear either way; as a parent, things would be a whole lot easier if someone else were handling the magic.  This year, for example, one of our children could use a new bike, but it needs some assembly in order to appear by the tree.  And not only can it not stick to one size of nut, it can’t even stick to a single measurement system.

The holiday feast just adds to the pressure.  I was introduced to this as a teenager, but only in terms of a dish or two; only later did I appreciate the amount of planning that went into the full meal.  This year, though I’m once again in charge of the rolls and maybe a vegetable, the logistics of baking five pans in time for an hour-long car trip to a 2:00 dinner require that I stretch the first rise time overnight by refrigerating the dough.  I also experimented with a new mixing technique that used more flour than usual, and the butter wasn’t fully melted, but they should still be okay.

I don’t seem to have posted the recipe here or on the family food blog, so I hereby present Beth’s Rolls:

Dissolve 2 pkg. dry yeast in 2 cups warm water.  Add 1 cup sugar, 1½ tsp. salt, ½ cup melted butter and 6 beaten eggs.  Mix thoroughly.  Add 7 to 8 cups flour to make soft dough.  Knead just enough to hold together.  Place in greased large pan, cover, and let rise 2½ to 3 hours or more.

Divide into fourths.  Roll each piece into a circle about ⅛-inch thick.  Brush with melted butter.  Cut like a pizza into 16 triangles.  Roll each triangle from large end to small to make a crescent roll.  Place on buttered cookie sheet, small end underneath.  Brush the top of each roll with remaining butter.  Let rise 2½ to 3 hours.  Bake at 350°F for 12 to 15 minutes until golden.

Serve immediately, or let cool in a wicker basket lined with cloth, then transfer to plastic bags for overnight storage; they’re almost better the second day.

For best results, when rolling out the dough, butter everything — the rolling pin, the pizza cutter or knife, the counter, and your hands — as well as the rolled-out circles.  If the dough starts sticking, you used either too little flour or not enough butter.  Too little flour means that the rolls will lose their shape, but come out very fluffy and light.

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Written by eswald

25 Dec 2012 at 6:24 pm

Posted in Lifestyle

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