Crescent Roll

Recently my daughter baked croissants for us; they were just out of this world! She had spent almost the whole day preparing it, but it was worth every minute spent. I wanted to make something similar, spending much less time.

Crescent rolls are kind of like croissant but denser, and it uses much less butter. So today I made crescent rolls and they were delicious.

Ingredients:

Maida  - 2 cups (for 12 rolls)

Warm milk       - 1/3 cup

Sugar   - ¼ cup

Egg      - 1 beaten

Butter   - ¼ cup melted

Salt      - ½ tsp

Method:

-         In a large bowl, mix together yeast, milk and a pinch of sugar and let it stand for half an hour.

-         Mix in the beaten egg, melted butter, sugar and salt into the milk yeast mixture

-         Add the maida and knead a little

-         Cover and let the dough stand at room temperature overnight

-         In the morning, divide the dough into two portions, roll each portion into an eight inch round circle

-         Cut each round into 6 pie shaped wedges and roll up each wedge from the wide end to the tip

-         Place them on a greased aluminum foil, let them stand for 15 to 20 minutes

-         Bake at 190 degrees for about 15 minutes ( preheat the oven)