Crescent Rolls

I. Love. Bread. Of all kinds.

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I don’t like chemicals in bread, so when I saw this recipe for crescents, I decided to give it a go…I’d still been buying cans of rolls on occasion because they’re so easy, but now that I’ve made these, I won’t go back.

Yes…it takes some time to make them. BUT, one batch makes a whole lotta rolls. I baked all of them and froze the leftovers after they cooled, and they are absolutely delicious thawed and reheated, too.

I made mine a little smaller than the original recipe, which is good for portion size and for the number you’ll yield. My other changes from the original: I needed about 5 1/2 cups of flour to get to the point of the dough not being really wet and sticky. It was still a very soft dough, so I’m not sure why there was a difference (and I was nervous about having used so much), but they turned out perfect. The only other thing was that I didn’t use the Tbl of oil to coat the bowl…it’s just not necessary. And, I found the second rising time to be unnecessary, which speeds up this whole process considerably.

2 c warm water
2/3 c nonfat dry milk powder
2 Tbsp active dry yeast
1/4 c sugar
2 tsp salt
1/2 c butter
1 egg
4 1/2 – 5 1/2 c all purpose flour

In a Kitchenaid mixing bowl, stir in warm water and nonfat dry milk powder until it dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups of flour.

Mix on low speed until ingredients are wet, then 2 minutes at medium speed.

Add 2 more cups of flour, mix on low speed until ingredients are wet, then 2 minutes at medium speed. (You can switch your attachment to the dough hook at this point for easier mixing.)

Add 1/2 cup flour again, mixing on low speed until wet, then 2 minutes at medium speed. You can add an additional 1/2 – 1 c if your dough is still too wet.

Dough should be soft, not overly sticky, and not stiff.

Scrape the dough off the sides of the bowl.

Spray some plastic wrap with non-stick oil and place the plastic over the bowl. Allow it to rise in a warm place until the dough doubles in size and rises to the top of the bowl.

Once the dough has risen, place your dough on a flat floured surface, then divide the dough in thirds. Roll 1/3 of the dough into a circular shape, and using a pizza cutter, trim around the edges to make it into a circle (unless you are a magical fairy, there’s no way you’re going to roll this into a perfect circle). You may be able to use the scraps to make another roll or 2, so don’t throw it out.

Cut the dough into 16 pieces, like you would a pizza. Begin to roll the slice of dough in, starting from the outside. Tuck the small point under the roll.

Place on parchment-lined or Silpat-lined baking sheets.

Bake at 375 F for 15-20 minutes or until golden-brown.

If you’re freezing them, just let them cool completely before putting in a ziploc bag!

1 Comment (+add yours?)

  1. sonya
    Mar 09, 2014 @ 10:01:25

    I love bread, too. So.Much. Can’t wait to try these!

    Reply

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