Crescent Rolls

Step away from the Pillsbury!  They don't even compare to soft, homemade crescents.  This recipe is super simple and fairly quick to make.

In a mixing bowl with the dough hook attachment, combine water, yeast, and a dash of sugar and stir together.  Let rest for 5 minutes while it becomes bubbly.  Meanwhile, microwave milk for 1 minute.

To the yeast mixture, add 1 1/2 cups flour and mix for 30 seconds to incorporate.  Then add hot milk, salt, sugar, butter, and egg.  Turn mixer back on and mix for 1 minute.  Add remaining flour 1 cup at a time.  Add until dough scrapes sides of the mixer clean.  Knead on high for 8 minutes.  Don't rush the kneading--I did and it resulted in heavy rolls.

Turn off the mixer and let raise for 45 minutes.  Then punch dough down, divide into 3 equal parts and form each part into a ball.  Let rest for 5 minutes as it helps with the rolling out part.

Roll each ball into a circle about the size of a basketball or a little less than 1/2 inch thick.  Brush with melted butter and cut like a pizza into 8 slices.

 Roll up each triangle (not too tightly) beginning with the wide end up to the pointed end.  Place on a greased cooking sheet.

 The rolls will fill up a cooking sheet in 3 rows, 8 rolls each row.

  Place rolls into a 170 degree oven for 20 minutes or until rolls are touching like this:

 Without removing rolls, turn the temperature up to 350 and bake for 15 minutes.  Start the timer once you change temperature to 350 degrees--NOT when it reaches 350 degrees.

Brush hot rolls with butter.

 

Crescent Rolls

3/4 cups warm water

1 Tbsp yeast + dash of sugar

5-6 cups flour (divided 1 1/2 cups and other)

1 cup milk

1/2 tsp salt

1/4 cup sugar

4 Tbsp softened butter

1 large egg

1/2 stick melted butter for brushing inside and tops

n a mixing bowl with the dough hook attachment, combine water, yeast, and a dash of sugar and stir together.  Let rest for 5 minutes while it becomes bubbly.  Meanwhile, microwave milk for 1 minute.

To the yeast mixture, add 1 1/2 cups flour and mix for 30 seconds to incorporate.  Then add hot milk, salt, sugar, butter, and egg.  Turn mixer back on and mix for 1 minute.  Add remaining flour 1 cup at a time.  Add until dough scrapes sides of the mixer clean.  Knead on high for 8 minutes. 

Turn off the mixer and let raise for 45 minutes.  Then punch dough down, divide into 3 equal parts and form each part into a ball.  Let rest for 5 minutes.

 

Roll each ball into a circle about the size of a basketball or a little less than 1/2 inch thick.  Brush with melted butter and cut like a pizza into 8 slices.  Roll up each triangle (not too tightly) beginning with the wide end up to the pointed end.  Place on a greased cooking sheet.  The rolls will fill up a cooking sheet in 3 rows, 8 rolls each row.  Place rolls into a 170 degree oven for 20 minutes or until rolls are touching.

 

Without removing rolls, turn the temperature up to 350 and bake for 15 minutes.  Start the timer once you change temperature to 350 degrees--NOT when it reaches 350 degrees.  Brush tops of hot rolls with butter.