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Crescent roll recipe

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I have a reputation in some circles as a skilled crescent roll maker. It’s a recipe I inherited from my mother, who probably cribbed it out of BH&G, but it seems ancestral to me. It also happens to be incredibly easy to make the dough, if less simple to roll it out and make the rolls. My deviations from the recipe are in square brackets.

Crescent rolls / bunny rolls*

1 c. lukewarm scalded milk
1/2 c. warm water
2 pk. yeast [have used cubed fresh yeast and it is fine]
1 c. sugar [typically reduced to about 1/2 c., at most]
6 c. flour
4 eggs
1/2 t. salt
1 c. butter

Pour scalded milk over sugar, dissolve yeast in water. Add yeast and water to cooled milk/sugar mix. Stir in 3 c. flour. Let rise until bubbly, about 45 min. Beat eggs. Add eggs, salt, and butter. Add remaining flour. Let rise 1-1.5 hours.

So now one has a huge bowl of incredibly yummy dough. To make crescent rolls, take one third of the dough and roll it out to about a 15-18″ round. It should be pretty thin, perhaps 3/16″ or so, although as yeast dough will it retracts when sliced. Cut the round into twelve pieces with a pizza cutter. Roll them fairly tightly starting at the fat end. When done rolling, give them a slight horseshoe shape and place on an ungreased sheet (I use Silpats). I tend to let them rise for a few minutes before baking, but am never sure that really does much. I think I bake them at 375, but really it’s a feel thing. They should take about 12-15 minutes to bake and be lightly browned top and bottom. One important tip is to rotate the sheets, so that they spend half of their time near the top and bottom of the oven to brown evenly. It’s a very sensitive dough when it comes to browning, so keep an eye on them.

* Bunny rolls are an Easter variation using the same dough. Take a small clump of dough and roll it out into a snake about 12 inches long. Tie a simple overhand knot in it and arrange it on a sheet so that it looks vaguely like a cartoon rabbit’s head. Bake as above. Use pink icing for the ears, white for the face, and raisins for the eyes. Sorry, no pictures. These never survive long enough to be sighted by a camera, but I’ll try next time around.

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Written by Dale

January 10, 2011 at 5:08 pm

Posted in dining

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