Breads, Here's What's Cooking

Here’s What’s Cooking . . . Crescent Rolls

Are you sick of roll recipes? I sure am not. It’s like I have this crazy roll addiction that seems to come around every Sunday, just begging to be satisfied…

Anyway, I found this recipe in The Food Nanny Rescues Dinner, and it is amazing (I think Matt ate 8 or 9 rolls the first night alone).

Trust me, you’ll thank me for trying this recipe out.

Liz’s Crescent Dinner Rolls (by Liz Edmunds, aka The Food Nanny)

2 tablespoons active dry yeast
1/4 cup plus 1 tablespoon warm water (105-115 degrees)
1 cup milk
3 eggs
1/2 cup sugar
1/2 cup canola oil
About 5 1/2 cups all-purpose flour, divided
2 teaspoons salt

1. In a small bowl, combine the yeast and water. Cover and let the mixture stand about 10 minutes.

2. Meanwhile, heat the milk in the microwave until just warm, not scalding.

3. In a large bowl, beat the eggs, sugar, and oil with a whisk. Stir in the milk and yeast mixture. With a wooden spoon stir in 5 cups of the flour and salt until combined. Turn the dough onto a lightly floured surface and knead to form a moderately soft dough, still slightly sticky.

4. Cover with plastic wrap sprayed with oil or cooking spray and allow the dough to rise in a warm place until it is sticky, 2 to 3 hours.

5. Lightly grease a 12 x 18-inch sheet pan and set aside.

6. Punch the dough down and turn it onto a lightly floured surface. Pat it with additional flour if necessary for handling, and keep your hands floured.

7. Divide the dough into thirds. Roll one section into a circle about the size of a dinner plate. With a pizza cutter, cut once down the middle, then across, then diagonally (the same way a pizza is cut) to make eight wedges. Roll up each wedge from the wide end toward the point. Place the rolls point side down on the prepared pan. Repeat with the remaining sections. (All rolls should fit on one sheet pan.)

8. Cover with a clean dish towel and let rise until doubled in bulk, about 15 minutes.

9. Meanwhile, preheat the oven to 400 degrees. Bake 5 minutes on the bottom rack; move to the middle rack and bake 5 minutes or until the rolls are light brown. Remove the rolls from the oven and brush the tops with butter.


Yield: 24 rolls

Liked this post? Then you'll probably also like...