Side Pannel
Easy Crescent Rolls
Easy Crescent Rolls
- Recipe Submitted by maryjosh on 03/04/2019
Ingredients List
- 1/2 cup warm water
- 1/2 cup warm milk or evaporated milk
- 1 Tbsp. dry active or instant yeast
- 2 Tbsp. white sugar
- 1 tsp. salt 1 1/4 tsp. if using unsalted butter
- 1/2 of a beaten egg approx.
- 2 Tbsp. butter at room temperature (plus more for brushing)
- 2 Tbsp. vegetable or other neutral oil
- 2 1/2 cups all-purpose flour plus more as needed
- 2-3 Tbsp. butter melted, for brushing after baking
Directions
In a stand mixer fitted with the paddle attachment or a large mixing bowl, stir in warm water, warm milk and add yeast. Let stand 5 minutes, then add the sugar, salt, butter, vegetable oil, egg, and 1 cup of the flour.
Stir or mix on low speed until ingredients are wet, then mix 2 minutes more at medium speed. Scrape down the sides of the bowl and switch to kneading hook.
Add 1 more cup of the flour, mix on low speed until ingredients are combined. Add 1/4 cup flour again, mixing on low speed until dough comes together. Add additional flour if your dough is still too wet. Dough should be soft, not overly sticky, and not stiff.
Spray a large bowl and place dough into it, covering with plastic wrap. Allow it to rise in a warm place until the dough doubles in size (45-60 minutes, approx).
Once the dough has risen, place your dough on a lightly floured surface (that you can cut on), then roll into a 16-inch diameter circle. Using a pizza cutter or sharp knife, cut the dough into 16 even slices (cut in half horizontally, then vertically, then cut each quarter in half again, then each of 8 pieces in half again).
Roll each triangle of dough in, starting from the wide end and tuck the small point slightly underneath. Place rolls on parchment-lined baking sheet.
*** IF DESIRED, FREEZE ON BAKING SHEET UNTIL FIRM AND THEN STORE IN A FREEZER BAG TO BAKE LATER. TO BAKE, ALLOW TO THAW THEN RISE AT ROOM TEMPERATURE ON A BAKING SHEET, COVERED WITH SPRAYED PLASTIC WRAP AND THEN BAKE ***
Cover with plastic wrap that has been sprayed with cooking spray on the underside and allow to rise until puffy (30 minutes or so).
Preheat oven to 375° F. . When rolls are ready to be baked, bake for 15-20 minutes or until golden-brown and sound hollow when tapped. Brush with melted butter while still hot. Variation: Mix 1/4 tsp. garlic powder with melted butter before brushing.
Stir or mix on low speed until ingredients are wet, then mix 2 minutes more at medium speed. Scrape down the sides of the bowl and switch to kneading hook.
Add 1 more cup of the flour, mix on low speed until ingredients are combined. Add 1/4 cup flour again, mixing on low speed until dough comes together. Add additional flour if your dough is still too wet. Dough should be soft, not overly sticky, and not stiff.
Spray a large bowl and place dough into it, covering with plastic wrap. Allow it to rise in a warm place until the dough doubles in size (45-60 minutes, approx).
Once the dough has risen, place your dough on a lightly floured surface (that you can cut on), then roll into a 16-inch diameter circle. Using a pizza cutter or sharp knife, cut the dough into 16 even slices (cut in half horizontally, then vertically, then cut each quarter in half again, then each of 8 pieces in half again).
Roll each triangle of dough in, starting from the wide end and tuck the small point slightly underneath. Place rolls on parchment-lined baking sheet.
*** IF DESIRED, FREEZE ON BAKING SHEET UNTIL FIRM AND THEN STORE IN A FREEZER BAG TO BAKE LATER. TO BAKE, ALLOW TO THAW THEN RISE AT ROOM TEMPERATURE ON A BAKING SHEET, COVERED WITH SPRAYED PLASTIC WRAP AND THEN BAKE ***
Cover with plastic wrap that has been sprayed with cooking spray on the underside and allow to rise until puffy (30 minutes or so).
Preheat oven to 375° F. . When rolls are ready to be baked, bake for 15-20 minutes or until golden-brown and sound hollow when tapped. Brush with melted butter while still hot. Variation: Mix 1/4 tsp. garlic powder with melted butter before brushing.
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