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.

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