Crescent Rolls

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  Soft, pillow-y, buttery crescent rolls.  You’ll want to throw out that can when you taste these gems.  Like most breads,  it takes a lot of time but it’s not hands on time.  It’s time to let the yeast do its job and rise.  It makes 32 which is a lot, but the great thing is. you can freeze them.  They’re green-eyed Irish guy tested and approved.  That says a lot because he’s a major league crescent roll aficionado.  Move over Dough Boy, Momma’s making her own big and buttery crescent rolls.  Tip #1-They’re easy to cut if you use a pizza cutter.  Tip #2-To freeze these, before the second rise but after they’re cut and rolled, place them in a single layer on a baking pan and place in the freezer.  Let them freeze at least an hour.  Then place as many as you’d like in freezer zip-lock bags to store in the freezer.  Put on your apron.  Things are about to get messy.   Original recipe can be found here.

  Crescent Rolls

2 cups warm water (between 110 and 120 degrees)

2 Tbs. yeast

1/4 cup sugar

2/3 cup non-fat dry milk

1/2 cup (1 stick or 8 Tbs.) unsalted butter at room temperature

1 large egg at room temperature

4 1/2 to 5 1/2 cups all-purpose flour

2 tsp. salt

Place the water, yeast, sugar and dry milk in the bowl of a stand mixer.  Mix with your fingers to combine.  Allow to stand for 8-10 minutes until the yeast activates and becomes bubbly and frothy.  Add the butter, egg, and 2 cups of the flour.  Make a little well in the flour.  Add the salt to the well.  Using the paddle attachment, mix on low until combined.  Increase speed to medium for 2 minutes or so.  Change to the hook attachment.  Add two more cups of flour to the bowl.  Mix on low until combined, then increase speed to medium and mix for two minutes or so.  Add half of a cup of flour at a time (mine took 5 1/2 cups), repeating the mix until combined on low and 2 minutes on medium until dough pulls away from the bottom and sides and forms a ball. Turn the oven to its lowest setting, between 170 and 180 degrees.  Remove dough from the bowl and knead a few times on a floured counter.  Turn off the heat to the oven.  Add one or two tablespoons vegetable oil to the bowl.  Place dough ball in the bowl to coat with oil.  Turn over and coat the other side.  Spray a piece of plastic wrap with non-stick cooking spray and cover the bowl.  Place the bowl in the warm oven.  Allow dough to rise for an hour or doubled in size, slightly rising above the top of the bowl.  Line a couple of baking sheets with parchment paper.  Remove dough from oven and place on floured counter.  Cut in half.  Roll the first half into a circle about 1/4 inch thick.  Using a pizza cutter, cut the circle into 16 equal pieces.  Roll each piece into a crescent shape, tucking the point underneath.  Place on prepared baking sheet. Repeat the process with the other half of the dough.  Now is the time to freeze what you will not be using.  Allow what you will be using to rise for about an hour or until doubled in size.  Preheat oven to 375 degrees.  Bake for 15-20 minutes or until golden brown.  Brush with melted butter after removing from the oven.  Enjoy!

Wishing you love, laughter and cake,

Glenda

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About glendaclark

Hi there! My name is Glenda and I love food. Cooking and baking are my creative outlets. You'll find me in the kitchen laughing, singing, dancing and cooking or baking. I'm wife to my green eyed Irish guy, mother of four and grandmother of four. These are the chronicles of life as Glenda, the good witch of cake. Warning: may contain cartoon moments, butter and sugar.

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