Truly To Die For Crescent Rolls |
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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 16 |
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This recipe comes to you via via Recipezaar and these rolls are excellent! Dough is made the night before so it can be chilled (to enhance flavor & texture) and simply rolled out and baked the next morning. Read more . The rolls have a slightly flaky-crispy crust and the interior is soft, slightly flaky and oh-so-tender. The taste is divine! (Check out MY instructions below which make it even easier). Enjoy! Ingredients:
1 package active dry yeast (2 & 1/4 teaspoons) |
3 tablespoons water |
1/2 cup crisco |
1 teaspoon salt |
1 cup boiling water |
2 eggs |
1/2 cup sugar |
4 cups flour (approximately) |
prepare dough the night before you wish to bake it. |
Directions:
1. PREPARE DOUGH THE NIGHT BEFORE YOU WISH TO BAKE IT.
2. (These are original directions-mine will follow-they're a little easier)
3. Put Crisco and salt in glass measuring cup and add the 1 cup of boiling water.
4. Stir periodically till Crisco dissolved and mixture becomes lukewarm.
5. Dissolve yeast in the warm water. (This I thought was silly-too hard to dissolve yeast in 3 TBSP warm water & keep that scant amount of water warm enough to help yeast activity)
6. Beat the eggs with the sugar till well beaten.
7. Add the lukewarm Crisco mixture and the dissolved yeast.
8. Add 2 cups of flour, mix in well, then add the remaining flour, mix in well.
9. Add sufficient flour to make a'kneadable' dough, and knead it lightly till well mixed.
10. Put into a bowl (covered) overnite in the fridge.
11. Cut the dough in half. Roll into two 'rounds'- 1/4 inch thickness.
12. Spread with soft butter, cut into pie shaped wedges and roll into 'crescents'.
13. Put on a parchment (or silpat) lined baking sheet and let rise till approximately double in size.
14. Bake at 375 degrees about 8- 10 minutes, until golden brown.
15. MY DIRECTIONS:
16. Put Crisco sugar and salt in mixing bowl and add the 1 cup of boiling water + 3 TBSP water.
17. Stir periodically till Crisco dissolved and mixture cools somewhat.
18. Add 2 cups of flour, and using paddle attachment of mixer, beat this slurry until well mixed-scraping bowl as needed.
19. Whisk the 2 eggs until well mixed, then add to LUKEWARM flour slurry-using paddle attachment, beat for a moment or two until well mixed.
20. Add the yeast directly to flour slurry and using paddle attachment mix the yeast in well.
21. Switch to a dough hook on your mixer and start gradually adding the remaining 2 cups of flour. You may need a scant amount more (I needed and extra 3 TBSP)->with mixer on, keep mixing the dough until all the flour is worked in and dough becomes nice and elastic and the hook pulls it right up out of mixing bowl.
22. The goal is to have a dough that is nice and pliable, and even though slightly tacky, it won't stick to your fingers. You may need to add even more flour than I did-and if so-do it in small increments.
23. I took my well mixed dough and put it in a plastic ziplock bag for the overnight chill. Make sure you squish out all air from bag because this dough will rise somewhat overnight.
24. Next day, set ziplock bag of dough in a warm place to rest and warm up a little (about an hour worked for me-it's OK to roll it if it is still slightly chilly).
25. Divide dough in half-roll each half into a large circle as best as you can, then using a pizza cutter make 16 pizza-like cuts. (Yes, I got 32 crescent rolls from this batch of dough). Preheat oven to 375°.
26. Roll each pie-shaped cut dough into a crescent roll & place on parchment. Cover loosely with plastic wrap and let them rise for about 45 minutes or until double-ish in size (don't fret about this cuz they have great oven spring!).
27. I have a brand new oven, and I found that the baking time is off-I baked my rolls for closer to 20 minutes (give or take)-use your judgement-I just baked them until they were nice and golden brown. Enjoy.
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