Saturday, May 21, 2011

Crescent Rolls /Crescent Cinnamon Rolls

We finally have neighbors!!! So today I made these great cinnamon crescent rolls to welcome them to the neighborhood. Alex delivered them hot and fresh at 9 am this morning.  The roll recipe itself makes fabulous dinner rolls that taste just as fresh the next day. Does this make you want to be my neighbor? There are a few lots left :).

Crescent Rolls seen at the changeable table


2 Tbs yeast
1/4 cup + 1 Tbs warm water
1 cup milk
3 eggs
1/2 cup sugar
1/2 cup canola oil
Abt 5-1/2 cups flour
2 tsp salt


In a small bowl, combine the yeast and water.  Allow to stand about 10 minutes till it becomes foamy.

Meanwhile heat the milk in the microwave until hot, but not scalded.

In the bowl of your mixer - beat the eggs and sugar.

Stir canola oil into the warm milk, then add to the egg/sugar mixture in the mixing bowl.  (This prevents the milk from “cooking” the eggs)

Add the dissolved yeast, mixing well.

Now begin adding just enough flour that the dough begins pulling away from the sides of the mixing bowl.   Don’t over-flour.   (You may want to stop the mixer and clean down the sides occasionally with a spatula)

*Note:  At this point - I refrigerate the dough for convenience, to use later.

If you are refrigerating the dough first, knead on countertop till smooth.  Divide into three equal portions.  Knead each portion until it forms a perfectly smooth ball.  (This will make it very easy to roll each portion out into a circle to form the crescents)

Place balls of dough on a greased baking sheet, cover with plastic wrap and refrigerate for up to two days.

(If you want to use the dough immediately - cover it at this point, and allow it to rise until doubled)

When ready to form the crescents, remove from the refrigerator and roll each portion into a circle the size of a large dinner plate.

Using a pizza cutter, cut into eight sections as shown.

Roll from wide end toward the point. 

Form into crescent shapes, curving slightly towards the center.

Place point side down on greased baking sheets.  Three across, and eight down will fill your standard baking sheet with twenty four rolls.

For cinnamon rolls, prepare a mixture of brown sugar and cinnamon - mixing well.  Spread each circle of dough lightly with butter, then sprinkle with sugar/cinnamon mixture.  Roll as directed.

For regular dinner rolls - let rise until double.  Then bake at 400° for about 10-11 minutes, or until tops are golden brown.

For cinnamon crescents, let rise until double.  Then bake at 350° for about 15-20 minutes.  Drizzle hot rolls with powdered sugar glaze.  Serve immediately.

Saturday, May 7, 2011

Bagel Dogs

This recipe is a twist on the usual Pigs in the Blanket. They taste like the Pretzel you can get in the Mall.
The bread has a slightly chewy texture like a  homemade soft pretzel would have. 

Bagel Dogs as seen at Real Mom Kitchen
  • 2 cups water (110° F)
  • 2 packages, active dry yeast
  • 3 tablespoons sugar
  • 3 teaspoons table salt
  • 5 1/2 cups unsifted all-purpose flour (approximately I used 5 1/4)
  • 12 quality all-beef hot dogs
  • 2 teaspoons baking soda
  • 1 egg yolk plus 1 tablespoon water, lightly beaten
  • Sesame seeds, poppy seeds and/or coarse salt for garnish
  1. Pour the water into the bowl of an electric stand mixer and sprinkle with the yeast.  Let the mixture stand about five minutes or until foamy, then stir in 3 tablespoons of sugar and the salt. Using the paddle attachment and with the mixer on medium speed, gradually add flour, beating until well-blended and smooth, until you have a stiff dough. Replace the paddle attachment with the dough hook and knead thoroughly until smooth and elastic in texture. Form the dough into a lump and place it into a lightly greased bowl. Turn the dough over to grease the top. Cover loosely with a kitchen towel and let rise in a warm place for about an hour or until doubled in size.
  2. Once the dough has risen, punch it down and knead briefly to eliminate any air bubbles and turn the dough out onto a lightly floured board. Using a rolling pin, roll the dough out into a 12×9 inch rectangle or until it’s about a 1/4-inch thick, adding flour as necessary to keep the dough from sticking to the rolling pin or the board. Using a pizza cutter or sharp knife, cut 12 1-inch pieces of dough.
  3. Dry the hot dogs thoroughly. Starting at one end of a hot dog, wrap the dough around overlapping slightly as you make your way to the other end. Place seam side down on a parchment lined baking sheet and repeat with remaining hot dogs and strips of dough. Cover loosely with a kitchen towel and let stand in a warm place for about 30 to 45 minutes.
  4. Preheat the over to 400°. Fill a deep, heavy pot with water and add the baking soda. Bring to a gentle boil. Working 2 to 3 bagels at a time, carefully drop the bagel dogs into the boiling water, turning frequently with a slotted spoon or spatula, for about a minute. Lift out of the water and gently dry each bagel well on a kitchen towel and arrange about 2-inches apart on a parchment lined baking sheet, seam side down. Repeat with remaining bagel dogs.
  5. Brush the bagels with the egg glaze and sprinkle on your garnish of choice. Bake for about 35 minutes or until nicely browned and crusty, turning the pan about halfway through (I didn’t turn my pan and I had to bake 3 dogs on another pan.  they all wouldn’t fit on one sheet). Serve warm or let cool on a wire rack.
Makes 12 Bagel Dogs