November 9, 2014

Cloud Like Crescent Rolls

Is anyone elses favorite part of Thanksgiving the rolls?  This is the first homemade roll recipe I have posted in 2014.  Can you believe that?  I can't.  I usually try many new roll recipes every year, but this year I stuck to a few of my favorite breads instead . . . this Soft and Chewy French Bread and this Easy and Fabulous Focaccia were made quite often in my kitchen for Sunday dinner.  

But last time I served bread with dinner, I really wanted rolls.
If you want a good roll recipe to try, these were fantastic.  They really are as light as a cloud.

I used to be afraid of homemade crescents, because I could never make perfect triangles.  But . . . YOU GUYS, it really doesn't matter.  Once the rolls have risen and are baked, they don't look so uneven and they still taste amazing, so who cares.
Roll out dough into a circle and cut into triangles, just like a pizza.

Starting at the widest end, roll up and place tip-side down on a lightly greased baking sheet.  Cover with a towel and let rise until doubled.

When the rolls have doubled in size, bake in a preheated oven for 10 minutes.  Once they are baked to perfection, remove from oven and brush with melted butter.  Brushing butter on top adds a lot of comforting flavor to the rolls.  mmm . . . butter :)

These rolls were so good and impossible to stop eating.  If you decide to make these, plan for at least a few rolls per person.

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Cloud Like Crescent Rolls
adapted from: The Badd
(Printable Recipe) or (Printable with Picture)

2 Tbl. active dry yeast
1 1/4 c. warm water
1/2 c. sugar + 1 tsp.
1/2 c. canola or vegetable oil
3 well-beaten eggs
2 tsp. salt
4 1/2 c. all-purpose flour
2 Tbl. melted butter, for brushing on top

In the bowl of a stand mixer, combine yeast, 1/4 cup of warm water and 1 teaspoon sugar.  Let sit until bubbly and frothy, about 5-10 minutes.  This is how you know if the yeast has been activated.  If it does not get frothy, it didn't activate and you will want to start over.  Once the yeast is frothy, mix in the remaining 1 cup of warm water, remaining 1/2 cup sugar, oil and beaten eggs using the paddle attachment.  Switch out the paddle for the dough hook and add the flour and salt.  Mix for a few minutes, scraping down the bowl occasionally until everything is incorporated.  The dough will stick to the side of the bowl a bit and if you touch it, it will be sticky and will leave a little dough on your finger.  That is exactly what you want for a cloud-like effect.  

Cover your bowl with a kitchen towel and allow dough to rise in a warm place until doubled, about 1 1/2 hours.  Once dough has doubled, turn it out onto a generously floured surface.  Divide dough into three equal portions.  Roll out first portion into a circle, between 1/8-1/4-inch thick.  Using a pizza cutter, cut dough into 12 triangles.  Starting with the widest end of each triangle, roll up.  Place tip side down on a lightly greased baking sheet, placing rolls several inches apart.  You will end up using more than one baking sheet.  Repeat with remaining two portions of dough.   

Cover baking sheets with a kitchen towel and allow rolls to rise until doubled, about another hour.  Once rolls have doubled in size, preheat oven to 375 degrees and bake for about 10 minutes.  They will be lightly browned.  Remove from oven and brush tops with melted butter.  Makes 36 rolls.       

Jenn's Notes: Recipe can be cut in half.  The way I know if my water is warm enough is, I hold my hand under the warm tap water and just before it is too hot to hold my hand under it, I fill up my measuring cup. 


Linked up at Weekend Potluck!

18 comments:

  1. I love rolls with Dinner! These sound delicious! =)
    Pinning to my bread board.

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    1. Rolls are my weakness!! Thanks for the pin :)

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  2. These look absolutely delicious! So fluffy. I would devour these so quickly! Pinned.

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  3. These rolls look just perfect! They would be so nice with apple filling..

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  4. I will be trying these! your two favorite bread recipes are mine as well. I love crescent rolls so I"m really excited about these, if I could just get my molting chickens to lay me some eggs..........

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    1. I am so glad you have tried those other recipes!!! I hope you get a chance to try the crescent rolls. Have a good night :)

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  5. Your rolls look so so beautiful Jenn...My family loves crescent rolls and I might just have to try these.

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  6. These look amazing! I need to try these because I always feel like I'm eating something really bad (chemicals) when I make the Pillsbury ones. I bet these taste a million times better too!

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  7. Those look so good I am absolutely going to make those - they are perfect, like croissants. Can I check you just use regular all purpose flour and not strong bread flour?

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    1. Yes, I did use regular all-purpose flour. Thanks for checking.

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  8. Swoon!! There's nothing I love more than warm homemade! rolls from the oven. Yours definitely look like clouds. Thanks so very much for bringing this luscious dish to share with us at Weekend Potluck. Have a great week ahead. And please come back soon!

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  9. I love your blog. how can I convert measurements in our method of weight? Thanks

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  10. Thank you so much for the recipe - and esp the awesome tip on water temp by feel!!! Never attempted any yeast breads because no one ever told me this trick, and I never seem to have a thermometer on hand. Lol.

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    1. I do this every time and always have success!! Good luck.

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  11. Question: When cutting the recipe in half, what do you do with 3 eggs?

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    1. I crack one large egg into a bowl and whisk it with a fork and then I measure out 1/8 cup (or 2 Tablespoons) and I add that to my dough. It ends up being a little more than a half an egg, but I do this for all my recipes I cut in half with an odd number of eggs and it always works for me.

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