Soft, yeasty, buttery rolls rolled into crescent shapes. They make great dinner rolls, sandwich rolls, or snacks.
The people at Patience Brewster unique gifts gave me with a great idea. They wanted to hear about a recipe that had been passed down from the mothers in my family just in time for mother's day. I thought these crescent rolls were the perfect fit.
A recipe passed down from mom #mothersday [Tweet this]
|You can tell my husband rolled this one...his look so much better than mine. That's why I dubbed him The Official Crescent Roll Roller (he can also roll faster than I can).|
This is a recipe that my husband's mom used to make. He talked about it all the time and how delicious they were. I make lots of homemade bread and have been making many yeast rolls lately and while he enjoyed them all he would always say that they almost tasted like the kind his mom made. Finally, I got the recipe from a family member and made these rolls for him. He was so excited and absolutely loved them. I think we ate all of the first batch in one day (probably not super healthy for us but oh so good). Well, I had to make them again and get some pictures so I could blog about them. My husband did not mind, in fact, we've had these many times since I got the recipe.
We ate them all in one day. [Tweet this]
The original recipe was written in cups and tablespoons. but I prefer to use weight when baking bread so I converted it. I also added some whole wheat flour just because. This final recipe is great and easy to scale up or down depending on how many you are feeding. These rolls are perfect on their own (with or without butter), to accompany any dinner, and make great sandwich rolls too. You'll never want to go back to the canned/refrigerated kind.
You'll never go back to the canned/refrigerated kind [Tweet this]
Easy Crescent Rolls
229 grams lukewarm water
45 grams sugar
7 grams active dry yeast
352 grams bread flour
150 grams whole wheat flour
1 egg (about 45-50 grams)
5 grams salt
24 grams cooking oil
Pour the warm (barely warm to the touch about 110F) into the bowl of a stand mixer. Stir in the sugar and then sprinkle on the yeast. Swirl until yeast is moistened then cover with a towel and let sit for 15 minutes or until foamy.
Add the rest of the ingredients and stir, on low speed with the paddle attachment, until the dough forms a sticky ball (you may need to add a little more water just a bit at a time until all of the flour is hydrated and the dough the proper consistency). Cover with a towel and let rest for 20 minutes.
Switch to the dough hook and knead for about 6 minutes until the dough is smooth and elastic and very tacky but not sticky (add flour if needed to reach this consistency).
Add a little oil to a large bowl and roll the dough around in it until it's lightly coated in oil all over (you can also use spray oil). Cover with plastic wrap and allow to rise until doubled in bulk (about 1-2 hours).
Form the risen dough into a ball and let rest on a floured board for 5 minutes. Roll the dough out into a large circle or rectangle (mine never stay round so I just make it a rectangle--you actually don't need to form the dough into a ball first if you're making a rectangle) about 1/4 inch thick. Brush the dough with softened butter and cut into 12 triangles (or 24 for dinner rolls--then you want to split the dough ball in two).
Roll the triangles into crescents and place on a baking sheet. Let rise for 1 hour. Preheat oven to 375F.
Then bake at 375F for about 20 minutes or until golden brown. Remove to a cooling rack and let cool for a few minutes before eating/serving.
They are best warm but still great cold. Again they taste the best the same day they are made but still good up to 4 days later (pop them in the microwave for a few seconds to soften). They also freeze well.
For more rolls check out:
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