Sunday, November 8, 2009

Homemade Crescent Rolls

Recipe from Little Birdie Secrets
  • 2 c. warm water, 110-115°
  • 2 Tbsp. rapid rise yeast (aka bread machine yeast)
  • 1/2 c. oil
  • 1/2 c. powdered milk
  • 1/2 c. sugar
  • 2 eggs
  • 2 tsp. salt
  • 5-6 c. bread flour
  • Softened butter
  1. Pour water in a bowl and sprinkle yeast over the top.
  2. Allow to soften about 5 minutes.
  3. Add remaining ingredients and mix well. Dough will be a little sticky, but if it's really sticky add a little more flour.
  4. Allow to rise in bowl for 45 minutes.
  5. Punch down and allow to rise for another 45 minutes.
  6. Break into two equal pieces.
  7. On a floured surface, roll out each chunk into a large circle.
  8. Spread softened butter (not melted) onto entire circle.
  9. Cut into wedges with pizza cutter. (I do 12 for smaller rolls, or 8 for larger.)
  10. Starting with wide end of triangles, roll up like a crescent roll.
  11. Place on cookie sheets with pointed end tucked underneath (so it doesn’t pop open during baking) and bake at 400° for 10-14 minutes, or until just golden on top.
I used 5 1/2 cups of flour. Also, leftover rolls warm up well in the oven.

1 comment:

AudreyO said...

I love the Pillsbury Crescent Rolls. I've never home made them. These look wonderful.