Friday, November 12, 2010

Mom's Crescent Rolls


2 Tbsp. dry active yeast
1/2 cup warm water
1/2 cup butter
1 cup milk
1/2 cup sugar
1 tsp. salt
3 beaten eggs
4 1/2 to 5 1/2 cups all-purpose or bread flour


1.  Combine warm water with 2 tablespoons dry active yeast.  One of the important tips to successful yeast breads is getting the liquid temperature right to activate the yeast.  Think baby bottle warm.  If you are unsure, check the temperature with a candy thermometer, it should be approximately 110-115 degrees.  Take a look at the picture above, the yeast is really bubbling and activated.

2.  In a separate larger bowl, combine one cup milk with 1/2 cup butter (one cube.)  Heat in the microwave until butter is melted.  You can also do this step in a small saucepan on the stove top.  Allow the mixture to cool.

3.  Stir 1/2 cup sugar, 1 tsp. salt and 3 beaten eggs into milk/butter mixture.

4.  Add yeast mixture and stir to combine.

5.  In a stand mixer fitted with a dough hook, add 4 1/2 cups of flour.

6.  Pour liquids into the mixture and mix until smooth.  If the mixture is too sticky, add up to 1 cup of flour until dough starts pulling away from the sides of the bowl.  (Dough will still be a bit slightly sticky, but manageable.  A soft dough will produce a lighter roll.)

7.  Cover bowl with plastic wrap and allow dough to rise until doubled.

8. Turn dough out onto a floured counter and cut into two equal pieces.  Form into two balls.

9.  Roll dough out into a 16 to 17 inch round.

10.   Using the back of a spoon, spread very soft butter onto the dough round

11.  Cut round into 16 pieces, like a pizza.  (for larger rolls, you can cut it into 12 pieces.)

12.  At the top of the triangle grab each corner and gently tug to stretch the dough.  Then start rolling toward the point.

13.  Place rolls on a cookie sheet, curving into a crescent, making sure the tip is carefully tucked under the roll (if isn’t tucked, the rolls don’t look as pretty when they are cooked.  The tip can even pop up and burn.)  This recipe makes 32 rolls and I use 3 cookie sheets.

14.  Cover each sheet with a clean dishtowel and allow to rise for one hour.

15.  Bake for 10 minutes in a 400 degree oven


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