from my "essential mormon celebrations" cookbook. oh my goodness, these were AMAZING! i loved, loved, loved them. airy, tasty, light, everything a beautiful crescent roll should taste like.
1 cup water
1 cup butter
3/4 cup sugar
2 tsp salt
1 cup cold water
1 (.25oz) pkgs yeast
1/2 warm water
4 beaten eggs
7 1/2 cups flour
in a 6qrt pan, bring the 1 cup water to a boil. add the one cup butter, sugar, and salt; remove from heat. add the 1 cup cold water. dissolve yeast in 1/2 cup warm water. when 1st mixture is luke-warm, add yeast mixture and beaten eggs. stir briefly. add flour and stir together. cover pan with lid and refrigerate overnight.
when ready to roll out, divide dough into thirds. lightly flour the surface you are working on. roll out each third in a large circle about 1/2 inch thick. spread dough lightly with butter. cut dough into 12 wedges and roll each up, beginning with the wide end, to form a cresent shape. place on 3 greased sheets (i used baking sheets lined with parchment) 12 rolls per sheet. let rise 4 hours. bake at 400 for about 12 minutes or until lightly browned. makes 3 dozen rolls.
*a note. i let mine rise about 3.5 hours and they were great. also, 12 minutes was too long for my oven, they were done in like 9 or 10 minutes. so check to make they aren't browning too fast.
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