One of our favorite family recipes is called 60 minute rolls. We had them for Jenna's Birthday Dinner and then again last night. I got the recipe from a Laurel Activity (when I was in Laurels, not serving in YW) and we have used it ever since. The recipe is simple and fast-does it get any better? Below is a picture of the dough after you separate it up (I did a triple batch-so only 3 blobs for 1 batch!). If you look closely you will see the dough cut into the "pizza shape" right before making it in its crescent roll shape! :-) And then of course the finished product-just so you know what you are making!
60 Minute Rolls
3 1/2-4 1/2 c. flour
3 T. sugar
1 t. salt
2 pkg. Active Dry Yeast
1 c. milk
1/2 c. water
1/4 c. margarine
In a large bowl thoroughly mix 1 1/2 c. flour, sugar, salt, and undissolved yeast.
Combine milk, water, and margarine in a saucepan. Heat over low heat until liquids are very warm (120 to 130 F). Margarine does not need to melt.
Gradually add wet mixture to dry ingredients and beat 2 minutes at medium speed of electic mixer, scraping bowl occasionally. Add 1/2 c. flour. Beat at high speed 2 minutes, scarping bowl occasionally. Stir in enough flour to make a soft dough. Turn out onto lightly floured board; knead until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. (I usually put the greased bowl in another larger bowl that has VERY HOT water in it so that it has a moist environment. I also put a towel over it!) Let rise 15 minutes (or until about double).
Turn dough out onto floured board. Divide into three and shape. Roll each "blob" into a circle. Cut each circle into 8 wedges, like a pizza. Then start at the wide edge and roll to center. The end result looks like a mini croissant. Cover; let rise in warm place free from draft (about 90 F) for 15 minutes.
Bake at 425 F for 12 minutes, or until golden brown. Remove from baking sheets and cool on wire racks.
