Betsy Rolls

I guess rolls are on the brain of The Foodees contributors. Tis' the season!
This recipe is similar to the "Crescent Roll" recipe but a bit different. I guess you can try both and decide which you like the best. The one thing I like about this recipe is the rising time is shorter - I think because of the flour you use. Also, I accidentally left out the eggs and baking powder once and they still turned out - never would have known.


1 Cup butter, softened
1 Cup boiling water
1 Cup lukewarm water
2 Tbsp. yeast
3/4 Cup sugar
2 Eggs
1 tsp. salt
1 tsp. baking powder
5-6 Cups "Better for Bread" flour (you can find this next to the normal flour. It's usually wrapped in yellow paper.)

Pour boiling water over the butter and let it melt. Add lukewarm water to mixture.
When mixture is warm to the touch, add yeast and sugar.
When mixture becomes bubbly add 2 eggs and mix well.
Add salt and baking powder
Then add flour. When beating in flour, add enough until dough starts to pull away from sides of bowl and it doesn't stick to your fingers.
Cover bowl with a dish cloth and let rise for 1-2 hours.
Punch down and divide into thirds.
Roll out in circles (16"). Cut each circle into 16 triangular wedges. Roll up like crescents, turning ends slightly in. Place on parchment lined baking sheets and let rise again for 1-1 1/2 hours.
Bake at 400 degrees for 8-10 minutes. (check in 8 minutes)

OR

After rolling into crescent shapes, put on parchment lined pans and freeze until hard (1-2 hours) Then put in freezer bags for future use.
You will then need to allow time to thaw and rise before baking.

*I would not recommend freezing for more than 2 weeks. They get to "frozen" and don't come out right after that time.