Crescent Rolls

Homemade Crescent Rolls

With Thanksgiving coming up nothing beats a good roll. I love bread and I can never decide what type of rolls I want to make! Sooo many good choices! So many carbs…. lol, shh…. It’s Thanksgiving! Crescent rolls are a very popular choice, I honestly just love the fun shape and the hidden playing with my food while I unroll it and eat it layer by layer. This homemade version is quite easy and it sure to wow your family at the dinner table.

Crescent Rolls

2 1/4 tsp Dry Active Yeast (1 package)
1/4 cup Warm Water (105-115 degrees)
2 Tbsp Sugar
1/2 Milk, room temperature
1 Egg, room temperature
1 tsp Salt
2 1/4-2 1/2 cups Flour
6 Tbsp cup Butter, softened, divided

I like to sort of preheat my bowl before I start so it doesn’t chill the water too much. I fill a medium size mixing bowl with hot water and then dump it out, bowl preheated. In that bowl place the warm water and sprinkle the yeast and sugar on top. Allow to sit about 5 min until foamy to proof the yeast. (This step can totally be skipped, but it really stinks to made the dough and have it not rise from the yeast being bad.) Add milk, egg, salt, and 1/4 cup butter (make sure the milk and egg are not too cold or it will slow down the yeast production), stir together. Add flour 1/2 a cup at a time, until dough pulls away from bowl, you should need about 2 cups, dough should be slightly sticky and you will use more while kneading and rolling. Once dough starts to pull away from the sides of the bowl turn over onto a heavily floured surface and knead until elastic feeling, the feel is more important than time, but it should be about 10 min, dough should spring back when pushed and not be too sticky anymore. Place¬†dough in light greased bowel, cover with kitchen towel, and set in warm place to rise, allow to rise until double in size, this should take about an hour, if my kitchen is really warm (which is often is) it only takes about 45 min.

Once dough as doubled in size, punch down! (My favorite part, lol) Turn dough out onto lightly floured surface, knead gently. Roll out into large circle, abut 16-18 inches in diameter (if doubling divide dough in half and roll out 2 circles). Spread remaining 2 Tbsp butter over top of dough, if desired season with salt (I use unsalted butter so it’s nice to sprinkle a little salt over it) Cut into wedges, mine pictured were cut into 16 wedges you can also do 12 for bigger rolls. I like 16 because you just keep cutting in half, 12 at some point you have to figure out thirds and I hate that. After you cut the wedges one at a time roll from the bigger end to the smaller end and pinch the sides together gently, this will form the crescent shape. Place on baking sheet spaced slightly apart and cover with kitchen towel, allow to rise 30 min.

Meanwhile preheat oven to 375. Once rolls are done rising baking 12-15 minutes, until golden brown. *Optinal brush with melted butter immediately after pulling them out.