Skip to main content

Food Nanny's Crescent Rolls

 Food Nanny's Crescent Rolls

(Ashley's favorite butter roll recipe)

  • 2 tablespoons active dry yeast
  • 1/4 cup plus 1 tablespoon warm 105-115 degrees water
  • 1 cup milk
  • 3 eggs
  • 1/2 cup sugar
  • 1/2 cup canola oil
  • About 5 1/2 cups all-purpose flour divided
  • 2 teaspoons salt
  • Butter

Instructions

  1. In a small bowl combine the yeast and water. Cover and let the mixture stand about 10 minutes.
  2. Meanwhile, heat the milk in the microwave until just warm, not scalding.
  3. In a large bowl, beat the eggs, sugar, and oil with a whisk. Stir in the milk and yeast mixture. With a wooden spoon stir in 5 cups of the flour and the 2 teaspoons salt until combined. Turn the dough onto a lightly floured surface and knead to form a moderately soft dough, still slightly sticky.
  4. Cover with plastic wrap sprayed with oil or cooking spray and allow the dough to rise in a warm place until it is sticky, 2 to 3 hours.
  5. Lightly grease a 12x18-inch sheet pan and set aside.
  6. Punch the dough down and turn it onto a lightly floured surface. Pat it with additional flour if necessary for handling, and keep your hands floured.
  7. Divide the dough into thirds. Roll one section into a circle about the size of a dinner plate. With a pizza cutter, cut once down the middle, then across, then diagonally (the same way a pizza is cut) to make eight wedges. Roll up each wedge from the wide end toward the point. Place the rolls point side down on the prepared pan. Repeat with the remaining sections. (All rolls should fit on one sheet pan.)
  8. Cover with a clean dish towel and let rise until doubled in bulk, about 15 minutes.
  9. Meanwhile, preheat the oven to 400 degrees. Bake 5 minutes on the bottom rack; move to the middle rack and bake 5 minutes or until the rolls are light brown. Remove the rolls from the oven and brush tops with butter.


Labels:

Comments

Post a Comment

Popular posts from this blog

Tomato Basil Bisque

 Tomato Basil Bisque by Amber's Kitchen INGREDIENTS:  *1 large butternut squash, (About 3 cups of cooked squash)  *2 Tablespoons butter *1/2 cup finely diced onion *1 clove garlic, minced *3, 14.5 oz. cans Hunt’s fire-roasted diced tomatoes  *2 cups chicken stock *2 teaspoons salt  *2 Tablespoons sugar *2 teaspoons dried basil  *2 teaspoons Italian seasoning (herb blend, not my jar seasoning that I previously posted)  *1/2 -1 cup heavy cream, *optional  Cut the squash in half, lengthwise. Scoop out the seeds and pulp from each half. Place both sides cut-side-down in a 9×13 baking dish. Add enough water to come about 1/4 inch up the sides of the squash. Cover with foil and bake at 350° F for one hour, or until it is fork-tender. Let cool a few minutes, then scoop out the flesh from the skin, and plop it into a blender. (The squash can be cooked in advance, and cooled in a container in the fridge for up to 4 days before using.) While the squash is c...
Post a Comment
Read more

Amber's Kitchen Breakfast Burritos

 Amber's Kitchen Breakfast Burritos FOR ASSEMBLING: *Large tortillas (I bought mine from Costa Vida). *“Traditional” sausage, cooked and crumbled. About 1 pound per eight burritos, or 1/3 cup sausage per burrito. *Scrambled eggs, slightly undercooked, seasoned with S&P. 1/3 cup scrambled eggs per burrito, which is about 1.5 eggs per burrito.  *Cooked and seasoned hash browns, about 1/3 cup per burrito. *Shredded cheese, 1/4 cup per burrito. *Heavy Duty aluminum foil, ripped into rectangles. 
Post a Comment
Read more

Cinnamon Rolls

Cinnamon Rolls by Two Peas & their Pod For the Cinnamon Rolls: 4 1/2   teaspoons   active dry yeast   (2 packets) 1   cup   lukewarm water 1   teaspoon   granulated sugar,   to proof the yeast 6   tablespoons   shortening or unsalted butter 1   cup   granulated sugar 9   cups   unbleached all-purpose flour   (more if the dough is sticky, up to 10 cups) 2   cups   hot water 2   large eggs,   beaten 1   tablespoon   salt ½  cup   softened butter,   divided 1 1/2   cups   brown sugar,  divided 1   cup   raisins,   optional 2   tablespoons   ground cinnamon,  divided For the frosting: 1/4   cup   unsalted butter,   softened 4   cups   powdered sugar 4   tablespoons   milk,   more if necessary 1   teaspoon   vanilla extract Instructions   In a small bowl, combine the yeas...
Post a Comment
Read more