Roll Recipe in Exchange for . . .

I need a really yummy, easy sugar cookie recipe. I have a couple but I just don't like my recipes very well. My favorite are the ones that are kinda buttery and flaky, like a pink Grandma cookie . . .

In exchange for a fabulous sugar cookie recipe, I'm posting my roll recipe that I posted pictures of back in December. A few of you asked me for the recipe, so here goes!



CRESCENT ROLLS (This is my sister, Kim's, recipe, really)

3 cups sour milk (add 3 big lids of vinegar to milk and I microwave the milk for
about 3 minutes or so to get it to a boil)
6 T. Butter
3/8 t. soda
3 beaten eggs
9 T. sugar
3 t. salt
9 c. flour
3 pkg yeast (3 T.)

Boil milk, pour into mixing bowl (I use my kitchenaid). Add cold butter, sugar. Mix. (Once the milk has cooled a little so it's warm not hot, I add the yeast with 1 cup flour). Mix together. Let sit a couple minutes to make sure the yeast activates. Add soda, salt. Mix. Add pre-beaten eggs. Mix. Add rest of flour. Mix. Let dough stand 5 minutes. Grease pans with butter. Roll out, spread with butter, cut into triangles, roll up. Raise 2 hours. Cook @ 375 degrees for 12-15 minutes until light brown.

I usually pour a little olive oil on my counter and on my roller to roll the dough out instead of using flour. If you feel the dough needs more flour, then add more or roll out in flour instead of oil. I roll my dough out in a long rectangle about 2 hand lengths tall and 4-5 handlengths wide. Spread butter over the dough, then cut. I cut the rectangle in half lengthwise, then I use my hand as a guide to cut the other direction into small rectangles, about 4-5 cuts (equalling about 8-10 little rectangles). Then I cut each rectangle diagonally and roll each little triangle starting with the fat side, ending with the point (rolling the butter inside). My sister-in-law gave me a tip for rolling the triangles into the crescents. She picks up the dough and holds the 2 ends of the base of the triangle and she flips the dough until it's rolled up. They roll really nice and tight that way.

Anyway, happy baking!