Is there anything quite like warm rolls from the oven? These crescent rolls are a family favorite and the recipe makes so many, you'll have plenty to toss in the freezer for a quick accompaniment to a meal.
Once you get the hang of it, a batch will whip up with hardly any thought. Above you see them lined up on the cookie sheet for their second rise, right before they get tossed in the oven.
• Make-Me-Happy Crescent Rolls •
In mixing bowl let set for a few minutes:
• 4.5 t. yeast
• 2 c. water
With whisk attachment (or by hand) add:
• .25-.5 c. sugar
• 2.5 t. salt
• .75 c. canola oil
• 2 eggs, well beaten
Beat 'til foamy.
Add one cup at a time:
• 4 c. unbleached flour
Switch to bread hook and add:
• 4 c. whole wheat flour (all white flour is fine, too)
Allow bread hook to knead until it reaches a smooth and elastic consistency. Add a touch more flour if too sticky. Allow to rise for 1.5 hours or 'til doubled in size.
Punch dough down. Cut into four equal parts (a serrated knife works wonderfully). With a rolling pin, roll out each part into a circle and cut into 12 equal pie-shaped pieces (I use a pizza cutter). Roll into crescent shapes and let rise on cookie sheet for 30 minutes or 'til doubled.
Bake at 350 degrees for 10-14 minutes, or until lightly golden. Remove to cooling rack or take right to table with plenty of butter to slather.
**Added bonus? It's also my go-to recipe for pizza dough or cinnamon rolls. Yum.
**Short on time? Prepare up to the rolling out and place in ziploc bags in fridge overnight. Set on counter to warm to room temperature then resume recipe.