This is mom’s recipe and they make terrific “quick-croissants”, but their main function nowadays is wrapping cocktail wieners for pigs-in-a-blanket, usually for a baby shower or a kid’s birthday party. Mix up the dough the night before and make sure to let the rolls rise until they are doubled in size before baking.
Helen
- 5 cups all-purpose flour
- 1 cup butter, cold, cut into 1/2″ pieces
- 2 1/4 teaspoons yeast
- 1 cup warm water
- 3/4 cup evaporated milk (substitute 3/4 cup water + 1/2 cup dried milk powder)
- 1 1/2 teaspoons salt
- 1/3 cup sugar
- 1 egg
- 1/4 cup butter, melted and cooled
- 1 egg, beaten with 1 tablespoon water for egg wash
Combine 4 cups flour with cold butter in a food processor. Pulse until butter is the size of peas. Transfer to a large bowl. Combine yeast, water, milk, salt, sugar, egg, remaining 1 cup flour, and melted butter in food processor and process until smooth. Pour over flour mixture and fold until the flour is just moistened. Cover and refrigerate overnight or at least 4 hours.
Turn dough out onto lightly floured counter. Divide into 4 parts if making standard crescent rolls, or 8 parts if making pigs-in-a-blanket. Roll each portion into a circle (14″ for standard, 7″ for small/piggies). Cut into 8 equal wedges. Loosely roll up each wedge (with or without a weenie inside), starting with the large end and pulling the small end to elongate a little. Place on a lined baking sheet, about 2″ apart. Cover and let rise about 2 hours or more, until doubled in size.
Preheat oven to 325°F. Brush with egg wash and bake for 35 minutes (standard) or 20 minutes (piggie), until golden brown.
Spencer Family Cookbook 