Homemade Crescent RollsAngie McGowan
I have another great make ahead recipe for your Thanksgiving dinner today. These crescent rolls are so easy to make. Just prepare them the day before Thanksgiving and refrigerate until ready to bake. Crescent rolls are a very popular item on everyone’s Thanksgiving table, but so many people take the shortcut and use those canned biscuits. Why not try this extra special recipe for some homemade crescent rolls this year? If you’re unsure about them, just buy some canned biscuits for a back-up. If your dough does not rise, which is a pretty common complaint, go buy a fresh packet of yeast that is not outdated and knead into dough. Your house may also be too cold for your dough to rise. Convert your oven to a bread proofer by adding a large bowl of hot water to the bottom rack. Put the dough on the top rack and the dough should rise. If your rolls cracked when cooking, you kneaded too much flour in the dough. Be sure to leave the dough pretty sticky. The easiest way to prepare these is with a stand mixer, that way you can easily see when you have added enough flour because the dough will start to come away from the sides of the bowl.
Homemade Crescent Rolls Recipe
4 – 5 cups flour
1 pack of yeast, or 2 1/2 teaspoons
1 1/4 cup milk
1/3 cup butter
1 teaspoon salt
1/2 cup sugar
1. Add the kneading attachment to your stand mixer. In your mixer, add 2 cups flour and the yeast.
2. In a small saucepan, add milk, egg, butter, sugar and salt. Heat on low until it is just warm. It should be about 120 130 degrees. Add the warm milk mixture to the stand mixer.
3. Mix on low, while scraping down the sides, until it is combined. Add 2 1/2 more cups of the flour. Knead on low until the dough comes together.
4. Turn the mixer to medium, and knead the dough until it is smooth, elastic, and the sides of the mixing bowl are clean. Dough should still be sticky and pretty wet, but it should be releasing from the sides of the bowl, and not all stuck to it. You may need to add a little more flour as needed. I just ended up using 4 1/2 cups of the flour. Kneading should be about 5 10 minutes.
5. Cover the dough, and let it rise in a warm place, until it doubles in size. This will take about one hour. Then punch the dough done, divide it in half, and let it rise another 10 minutes. Take each half and roll out in a long rectangle that is about 4 – 6 inches in width on it’s short side. I just spray my counter and rolling pin with olive oil spray. Roll to about 1/8 inch thick. Cut the dough in triangles and roll up.
6. Place rolls on a baking sheet. Shaping them in a crescent shape. Cover and let rise again, another 30 minutes. Preheat your oven to 350 degrees. Bake the rolls for 15 – 20 minutes, or until golden brown. Brush with melted butter before serving.
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