TO DIE FOR CRESCENT ROLLS
I really like the idea of being able to 'prepare' a yeast item the night before. These were just so easy to do, no fussing around. I found I had to postpone the baking the next day, so the dough was in the fridge for two nights... with no ill effects. Also, I only baked 1 'round' --with the other one going to bake tomorrow.
Provided by rickie
Categories Yeast Breads
Time 40m
Yield 24 crescents
Number Of Ingredients 8
Steps:
- **prepare the night before.
- Put Crisco and salt in glass measuring cup.
- add the 1 cup of boiling water.
- stir till dissolved and becomes lukewarm.
- Dissolve yeast in the warm water.
- Beat the eggs with the sugar till well beaten.
- Add the lukewarm Crisco mixture and the dissolved yeast.
- Add 2 cups of flour, mix in well, then add the remaining flour, mix in well.
- Add sufficient flour to make a'kneadable' dough, and knead it lightly till well mixed.
- Put into a bowl (covered) overnite in the frig.
- Cut the dough in half.
- Roll into two 'rounds'-- 1/4 inch thickness.
- Spread with soft butter, cut into pie shaped wedges and roll into 'crescents'.
- Put on a parchment (or silpat) lined baking sheet and let rise till approximately double in size.
- Bake at 375 degrees about 8- 10 minutes, until golden brown.
GOLDEN CRESCENT ROLLS
This is a great recipe for sweet, fluffy crescent rolls (kind of like a croissant but more dense).
Provided by Mike A.
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 3h10m
Yield 20
Number Of Ingredients 8
Steps:
- Dissolve yeast in warm water.
- Stir in sugar, salt, eggs, butter, and 2 cups of flour. Beat until smooth. Mix in remaining flour until smooth. Scrape dough from side of bowl. Knead dough, then cover it and let rise in a warm place until double (about 1 1/2 hours).
- Punch down dough. Divide in half. Roll each half into a 12-inch circle. Spread with butter. Cut into 10 to 15 wedge. Roll up the wedges starting with the wide end. Place rolls with point under on a greased baking sheet. Cover and let rise until double (about 1 hour).
- Bake at 400 degrees F (205 degrees C) for 12-15 minute or until golden brown. Brush tops with butter when they come out of the oven.
Nutrition Facts : Calories 180.6 calories, Carbohydrate 24.4 g, Cholesterol 36.9 mg, Fat 7.7 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 4.6 g, Sodium 173.4 mg, Sugar 5.1 g
BEST EVER CRESCENT ROLLS
My daughter and I have cranked out dozens of homemade crescent rolls. It's a real team effort. I cut the dough into pie-shaped wedges; she rolls. -Irene Yeh, Mequon, Wisconsin
Provided by Taste of Home
Time 50m
Yield 32 rolls.
Number Of Ingredients 8
Steps:
- Combine 1-1/2 cups flour, yeast and salt. In a small saucepan, heat milk, cubed butter and honey to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add egg yolks; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch down dough. Cover and refrigerate overnight., To bake, turn dough onto a lightly floured surface; divide in half. Roll each portion into a 14-in. circle; cut each circle into 16 wedges. Lightly brush wedges with melted butter. Roll up from wide ends, pinching pointed ends to seal. Place 2 in. apart on parchment-lined baking sheets, point side down. Cover with lightly greased plastic wrap; let rise in a warm place until doubled, about 45 minutes., Preheat oven to 375°. Bake until golden brown, 9-11 minutes. Remove from pans to wire racks; serve warm. Freeze option: Immediately after shaping, freeze rolls on parchment-lined baking sheets until firm. Transfer to a freezer container; return to freezer. Freeze up to 4 weeks. To use, let rise and bake as directed, increasing rise time to 2-1/2 to 3 hours.
Nutrition Facts : Calories 104 calories, Fat 4g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 107mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.
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