Homemade Crescent Rolls

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Crescent Rolls

  • 1 T. yeast
  • 1 c. warm water
  • 1 tsp. sugar
  • 3/4 c. evaporated milk
  • 1/3 c. sugar
  • Herbs to taste (rosemary, thyme, etc)
  • 1 1/2 tsp. salt
  • 1 egg
  • 1-1/2 c. flour
  • ¼ c oil
  • 4 c. flour
  • ½ lb. cold butter
  1. Activate yeast in warm water with 1 tsp. sugar; set aside.
  2. In a bowl combine the milk, 1/3 c. sugar, salt, egg, and 1 1/2 c. flour.
  3. Beat to a smooth batter with electric mixer; add yeast mixture and blend well.
  4. Add oil, stir until smooth.
  5. In a large bowl, cut butter into 4 c. flour until the size of kidney beans (can use electric mixer).
  6. Pour yeast batter overall and blend until smooth.
  7. Cover and refrigerate at least 4 hours (keeps in fridge up to 4 days).
  8. Knead a few times to remove air pockets and divide into 4 equal parts.
  9. Place 3 parts back in fridge.
  10. Roll out fourth into a 12 inch circle on lightly floured surface; cut 8 equal pie shapes (or can be

rolled out square and cut into 4 squares for most recipes involving crescent roll dough).

  1. Roll toward point and shape into crescents on ungreased baking sheets.
  2. Let rise 4 hours.
  3. Bake 18 minutes or until golden brown.

 

This makes the equivalent of four packages.  From Marnie’s Kitchen Shortcuts.

 

Notes: Instead of evaporated milk you can use 3/4 c water combined with 2/3 c dry milk

 

 

Happy Herbing!