baking, bread, rolls, Uncategorized, yeast

Crescent Rolls

Saturday night,I made homemade rolls, and it was the best idea I’ve had in a long time. It was weird, but as I was rolling out my freshly-risen dough, I was blissfully happy. I thought, “I could do this everyday. I could totally be one of those bakery people who wakes up at 4 am to roll out dough and make all the bread and rolls and cookies for the day.”

You may not feel this same conviction, but hopefully these rolls can still bring  you some happiness.

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(Coincidentally, this recipe can be easily tweaked to turn them into cinnamon rolls! And a fresh cinnamon roll is definitely happiness. Instructions at the bottom.)

You will need:

  • 2 Tbs yeast
  • 1 1/3 C warm water
  • 1/3 C sugar
  • 1/3 C margarine (right out of the fridge)
  • 2 1/2 tsp salt
  • 2/3 C milk
  • 1 egg
  • 5 C flour

Mix together yeast, water, and sugar until it becomes frothy. Pour into large mixing bowl and add everything else EXCEPT 2 cups of flour. Mix with regular beaters until mixture becomes smooth and frothy.

Switch to your dough hooks/paddle (you can use a hand mixer, Bosch, or KitchenAid) and add in one of your remaining cups of flour. Then add the other. The dough should be soft and slightly sticky. If it’s still TOO sticky, add a little more flour until desired texture is reached.

Cover and let rise for an hour.

*Divide the dough in half and roll out into a circle on a floured surface. Cut dough into triangles with a pizza cutter, like your dough is a pizza. The less slices you cut, the larger your rolls will be. I usually cut about 12.

Starting with the large end of each triangle, roll the dough inward. Place on a greased cookie sheet, cover with greased plastic wrap, and let rise for another 45 mins.

Bake for 15 mins at 375 degrees.Yields around 2 1/2 dozen rolls.

*SPECIAL CINNAMON ROLL INSTRUCTION: Instead of rolling your dough into a circle, roll into a rectangle. Spread generously with melted butter and sprinkle cinnamon and brown sugar as desired. Roll your dough up into a “log,” starting with the longest side of your rectangle. Slice into 3/4″ discs and proceed with regular instructions.

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