Breakfast Favourite

Ingredients:

Instructions:

Egg Wash (2 eggs, whisked together)

Line two baking sheets with parchment paper and stack inside another baking sheet. (You will have four sheets altogether, each double stacked)

In a large mixing bowl fitted with a dough hook (or use bread machine), whisk together the yeast and water and let stand 1 minute. Then whisk two cups bread flour, and then the sugar, egg and softened butter. Stir in cream and milk and most of the all-purpose flour, baking powder, baking soda, and salt. Stir to make a soft dough. Attach dough hook (or knead by hand) and make a soft, supple dough, adding more flour as required (8-10 minutes). Remove the dough hook, spray the dough with non-stick cooking spray and cover entire mixer, dough and all, with a large plastic bag. Let rise 45-60 minutes until almost doubled in size (or refrigerate overnight).

Gentle deflate the dough and divide in two. On a lightly floured work surface, roll one section at a time to a circle of 16 inches. Using a cheese slicer or potato peeler, scatter 1 cup of butter slivers over surface of dough. Using a pastry wheel, cut the dough in 8-12 wedges (depending on how big you want the rolls; larger is better but smaller is better for dinner size rolls). Roll each wedge into a croissant shape. Place on the baking sheet. Repeat with second section of dough.

Place the crescents on the baking sheets. Brush each very generously with egg wash. Lightly cover with a large plastic sheet or bag and let rise until almost doubled in size, 45-60 minutes.

Preheat oven to 375 F. Place in oven and after 30 minutes, lower temperature to 350 F and continue baking until rolls are deeply browned. Remove from the oven and brush each roll several times with melted, salted butter.

Makes 16-24, depending on size