Don't they look good?
Although best right out of the oven this recipe made a lot so we ate them all week and they were good plain or as ham sandwiches. Next time I make this recipe I might either half it or some of the reviews on the website talked about freezing the dough after you've formed the rolls and before you've baked them, I've never done that with rolls or bread dough before but I might try it. Or I might just make the whole batch and eat them all again:).
Crescent
Rolls
Ingredients:
2 c warm water
2 c warm water
2/3 c nonfat dry milk powder
2 Tbsp dry yeast
1/4 c sugar
2 tsp salt
1/2 c butter
1 egg
1/2- 5 c all
purpose flour
Directions:
In a Kitchenaid mixer stir in warm water and nonfat dry milk powder until it dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups of flour. Mix on low speed until ingredients are wet, then 2 minutes at medium speed. Add 2 more cups of flour, mix on low speed until ingredients are wet, then 2 minutes at medium speed. Add 1/2 cup flour again, mixing on low speed until wet, then 2 minutes at medium speed. You can add an additional 1/2 c if your dough is still too wet but make sure you don't add too much flour. Dough should be soft, not overly sticky, and not stiff. Scrape the dough off the sides of the bowl and pour about 1 tablespoon of vegetable oil around the sides of the bowl so that the bowl is coated, including the top of the bowl. Spray plastic wrap with non-stick spray and cover the bowl. Allow it to rise in a warm place (I like the top of my refrigerator) until the dough doubles in size and rises to the top of the bowl-probably around 45minutes.
In a Kitchenaid mixer stir in warm water and nonfat dry milk powder until it dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups of flour. Mix on low speed until ingredients are wet, then 2 minutes at medium speed. Add 2 more cups of flour, mix on low speed until ingredients are wet, then 2 minutes at medium speed. Add 1/2 cup flour again, mixing on low speed until wet, then 2 minutes at medium speed. You can add an additional 1/2 c if your dough is still too wet but make sure you don't add too much flour. Dough should be soft, not overly sticky, and not stiff. Scrape the dough off the sides of the bowl and pour about 1 tablespoon of vegetable oil around the sides of the bowl so that the bowl is coated, including the top of the bowl. Spray plastic wrap with non-stick spray and cover the bowl. Allow it to rise in a warm place (I like the top of my refrigerator) until the dough doubles in size and rises to the top of the bowl-probably around 45minutes.
Once the dough has risen, place your dough on a flat floured
surface, then divide the dough in half. Roll out 1/2 the dough into a
circle. Using a pizza cutter, cut the dough into 16 even slices. Begin to roll the slice of dough in, starting from the wide
end and tuck the small point underneath. Place rolls on parchment-lined baking
sheet. Repeat steps 10-13 for the 2nd half
of the dough and let them rise for 1- 1 1/2 hours, until double in size. I was running out of time and did closer to an hour and it worked out.
Bake at 375 F for 15-20 minutes or until golden-brown. Brush with melted butter
while hot.
*The original recipe is called "Best Rolls Ever".
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