This is the ultimate Crescent Roll! Literally, it is more amazing than anything that the dough boy can make, it's a heck of a lot cheaper, and you can pop these in the freezer after you make them. Thaw these bad boys out for 2-5 hours and back at 375 for 10 minutes and you have a chunk of heaven. For as awesome as they are, they are quite simple to make.
WARNING: If you are a carb addict like I am sometimes, this could potentially cause massive weight gain as you have to slather on a teensy bit of butter fresh out of the oven....
This recipe says that it makes 32 rolls, but depending on how big you make them (please try to keep them on the smaller side) they rise quickly and will end up huge if you make them big.... trust me! If you don't feel like rolling them out into crescents, you could always use a cup or biscuit cutter to make them into rounds. (Which is probably what I'll do next time to save freezer space!)
Ingredients:
2 Tablespoons dry yeast, heaping
1/3 cup warm water (110-115 degrees)
9 cups flour, divided (you can use a mixture of white or whole-wheat flour if you’d like)
2 cups warm milk (110-115 degrees)
1 cup butter, melted
1 cup sugar
6 eggs
2 teaspoons salt
3-4 Tablespoons butter, melted (for brushing)
Kitchenware:
Two bowls (one for mixing and one super-huge for the dough to rise in...Really, you'll see when it rises!)
Measuring vessels, cups and spoons
Mixer with dough hooks
Two large sheet pans
Parchment paper
Rolling Pin
Mixing Utensil
Pastry Brush (or spoon if you don't have one)
Pizza cutter (if you want to do crescents)
In a large mixing bowl, dissolve yeast in water. Add 4 cups flour, milk, butter, sugar, eggs and salt. Beat 2 minutes or until smooth.
Add enough remaining flour to form a soft dough. Turn onto floured board and knead lightly. (Or, knead in mixer until sides of bowl are clean, then knead two more minutes.)
Place in a greased bowl, turning dough once to grease top. Cover and let rise in a warm place until doubled (1-3 hours).
Prepare your sheets with parchment paper.
Punch dough down and divide into four equal parts. Roll each part into a 12-inch circle and brush with melted butter. This is where you can decide to do crescents or rounds.
If you choose to do rounds, flour your cutter (or cup) and cut out your rounds. Continue with the other three parts.
If you choose to do crescents, get your pizza cutter ready, and cut the dough into 8 equal parts, like a pizza. If any slices are bigger than the others, just slice it in half. Roll them up, and continue cutting the other parts.
Evenly space the rolls onto the sheets, ensuring that they do not touch while freezing. Place on a flat surface in the freezer for as long as needed. When frozen, take them out and place in a large freezer bag.
On the bag, I write the instructions for thawing and baking so I don't forget. Thaw 2 to 5 hours, bake at 375 for 10 minutes. The directions do say to thaw the full five hours, but I was in a pinch one night, and after only thawing for two, they still turned out marvelous!
If baking some right after you make them, you can throw then right in the oven at 375 for 10 minutes. Make sure to put butter on them fresh out of the oven.
These are to DIE for and go very well with the Italian Chicken with Mushrooms.
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