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Crescent Roll Recipe
Adapted by Tami Smith |
When I was growing up, a lady in my
mother's church made the most wonderful Crescent rolls. Years later, when
asked for the recipe, she said: "I just use the roll dough in the Betty
Crocker cookbook." This recipe has been lovingly adapted by me. |
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3-1/2 cups to 4 cups
Bread Flour |
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1/3 cup sugar |
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1/2 stick (1/4 cup) unsalted butter, softened and cut in
small cubes |
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1 teaspoon salt |
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1 package Active Dry
Yeast (2-1/4 teaspoons) |
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1/2 cup warm water |
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1/2 cups warm milk
-----both about "blood warm", body temperature |
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1 large egg |
1. In a mixing bowl (or any large bowl if making by hand) mix 2 cups of the
flour, the sugar, butter, salt and yeast. Add the warm water, warm milk and egg
and mix on low speed (or stir by hand with a heavy spoon). When all ingredients
are incorporated, stir in enough flour to make a soft, smooth dough.
2. Knead your dough on a lightly floured surface, or use the dough hook of a
stand mixer. You want to knead quickly so the dough won't stick, and not to add
to much additional flour. You will knead until the dough is smooth and elastic.
What does this mean?? Well, the dough will stretch when you take a small amount
and slowly stretch it over your fingers. If it breaks, keep kneading, if it
stretches quite thin, then you are ready to proof. This process can take up to
15 minutes by hand, depending on how you work with the dough.
3. Place in a greased bowl, invert the dough so the top is greased. Cover with a
damp towel or plastic wrap and let rise in a warm place in your kitchen until
doubled in size. This will take about 1 hour, depending on how warm and/or humid
your kitchen is. You will know it is ready when you touch it lightly with your
finger and the indention remains.
4. Gently press down on the dough, "punch" to deflate, divide the dough in half
and let each ball rest under a damp (not wet) towel. Rest them for about 5-10
minutes. Then roll each ball into a 12-inch circle. If you like, you can spread
the circle with soft, almost melted butter. Cut the circle into 12 to 16 wedges
and then roll each, starting at the wide end into the crescent. Place on a
lightly greased sheet pan or a parchment covered sheet pan. Repeat with the
second ball of dough and place the rolls on a second sheet pan.
5. Cover the sheet pan with plastic wrap that has been lightly sprayed with
cooking spray. The spray side should touch the dough to keep a skin from forming
while raising. Also, the spray keeps it from sticking. Raise about 20-60 minutes
until they have grown, it is not necessary to double in size.
6. Preheat the oven to 375°. Bake the rolls until the tops are uniformly golden
and the bottoms are brown. Cool on a rack and enjoy while fresh or freeze, where
they will keep for several months.
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