Yummy crescent rolls are available at every grocery store in the dairy aisle. SO why bother making your own? Because homemade has much better flavor and you can put up extra in the freezer for all sorts of dishes.
1 pkg 2 1/4 tsp Yeast
1/2 c water (105 – 115 degrees)
1/2 c milk
1 stick softened butter
1/3 c Sugar
1/4 c Honey
3 1/2 to 4 c Flour
1 beaten Egg
Prep time = 15 minutes Rise time = 1 hr 40 minutes Bake time = 15 minutes
Makes 12 to 16 large crescent rolls
Mix the yeast and water in a bowl and allow the yeast to bloom. Adding a little of the sugar to the yeast feeds it and helps it to bloom faster and better.
Heat milk over medium low heat until you see tiny bubbles appearing on the edge.
Combine the butter, sugar, honey and salt with the milk until it has all melted.
In a mixing bowl combine the yeast and milk mixtures with the egg. Add 2 cups of the flour on low-speed until the batter is smooth. Slowly add more flour until the dough begins to pull away from the bowl.
On a lightly floured surface, gently knead the dough until it is smooth and elastic. Lightly grease the mixing bowl and place the dough in int, making sure to coat the dough with the oil. Cover and allow to rise in a warm place for 1 hour.
If freezing the dough, divide in half wrapping it well in cellophane and placing in a freezer bag. Remove as much of the air as you can. To use once frozen, thaw in the refrigerator then move to the counter and bring up to room temperature before rolling out.
After the dough has risen for 1 hour, punch it down and divide in half. Allow it to rest for 10 minutes before rolling out. A 12 inch circle will make 6 rolls. An 18 inch circle will have thinner layers and make 8 rolls.
Each half can be rolled into a 12 inch circle. Using a pizza cutter, make 6 wedges just as if you are cutting a pie. Roll up starting at the widest end and place on a baking sheet. Either lightly grease the pan or sprinkle corn meal so they do not stick. Cover with a town and allow to rise in a warm place until the dough has once again doubled, about 30 minutes. If you are not very good at eyeing things (and I am horrible at it) pull out a ruler and measure so that the wedges are fairly consistent in their size.
To the beaten egg, add a tablespoon of warm water. Use a pastry brush to coat all the crescent rolls. Place in a preheated 400 degree oven and bake 15 minutes.
I usually put half of the dough into the freezer. It also holds up well overnight if you want to make the second half for the next night’s meal.
If you learn to make your own dough, there are so many uses for it. It can be used for all kinds of appetizers and deserts as well as pocket sandwiches. Since you roll it our yourself, you can cut it into whatever size you like for the portion sizes you like.
I hope you give crescent rolls a try, let me know how it goes. Happy baking!