First of all, let me say a big thank you to Michele, Tristi, and Mary Ann who contributed to the food blog this week. For those of you who don’t know, I had the pleasure of jury duty. While others complained of their unfortunate lot in life for having to serve, I sat there child free. . .in the quiet. . .for several hours. No complaining here–but I’m glad to be back and working on bringing you food news and great recipes! (My husband is also especially glad not to be flying solo anymore.)
Someone recently asked me if I had a good yeast roll recipe to make crescent rolls. This one isn’t exactly like my mother in law’s (who makes the very bestest rolls in the world), but it’s pretty close. This sweet dough is super easy to make and is very versatile. You can use it to make crescent rolls although I must admit I’m too lazy. I’d rather just make plain old dinner rolls and bake them. But for those of you who are fancier and have the patience, I’ve included some tips on making them into crescent rolls.
You Will Need:
2 ¼ tsp active dry yeast
¼ cup filtered or bottled water, warm (110 to 115 degrees)
½ cup warm milk
3 large eggs, at room temperature
4 ½ to 5 cups of flour
½ cup sugar
1 ½ tsp salt
8 tbsp of unsalted butter, no substitutes
Directions:
In a medium bowl, sprinkle the yeast over the water and mix until the yeast dissolves. Let the mixture proof (sit without being disturbed) for about 5 minutes.
Stir in the milk. With a fork, beat the eggs in one at a time. Set the mixture aside.
In another bowl, mix together 4 cups of flour, sugar, and salt. Break up the butter over the dry ingredients and work it in with your hands until the mixture is crumbly. Add the liquid mixture and mix with your hands until you form a ball of dough that is soft and not sticky.
Lightly spray a large bowl with cooking oil spray. Gather up the dough, place it in the bowl and turn it in the bowl to coat it. Cover the dough tightly with plastic wrap and let the dough rise until doubled in size. (This should take about 2 to 2 ½ hours.)
When the dough is doubled, use two fingers to make two indentations into the center of it. If the indentations do not close up, the dough has risen enough and is ready to use.
To make rolls:
I know. . .I know. . .this is about as non-fancy as it gets. Grab a small ball of dough, and put it on a cookie sheet. You can also make these into various shapes. (I often use this recipe for snowmen in the winter time.)
To make crescents:
Roll the dough out to about ¼ inch thickness. Spray a pizza cutter with cooking spray. Cut the dough into rectangles about 6” in length. Cut the rectangles diagonally and then roll the triangles, starting with the wide side first, into crescent rolls.
Looking for other bread recipes? Check here!
Families Winter ’06 Cookbook
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z