Crescent Rolls

Grandma always made homemade rolls for all our family celebrations.  I don't recall that we ever had anything other than homemade! When the time came that she was no longer able to do that activity, Mom took over the duty. It's amazing we had any rolls by dinner because she would be swarmed the minute she walked through the door, everyone wanting a freshly-made warm roll! But, there always seemed to be enough!

Mom now has health issues and is unable to bake anymore.  The baton has been passed to me. For Thanksgiving I was tasked with making pies and rolls for our family gathering.  I went looking for an easy recipe as I would be making them Thanksgiving morning, with not a lot of time to spare. Most of the kneading for these rolls is done in a stand mixer. Then it's a matter of letting the dough rise, shaping the rolls, and rising again.  I accomplished other chores while the rolls were rising.  The rolls were light, fluffy, and, oh, so, buttery. We had a large crowd for Thanksgiving so I made two batches of the rolls.  There were only 6 or so left after dinner.  This is a keeper recipe!  Mom loved them and Grandma would be proud!

Buttery Crescent Rolls

1 1/4 cup warm water
4 teaspoons active dry yeast
3 tablespoons softened butter
2 eggs
1/3 cup sugar
4 1/2 cups all-purpose flour
1 teaspoon salt
1/2 cup softened butter
2 tablespoons melted butter

Combine water, yeast, 3 tablespoons softened butter, eggs, sugar, salt, and 3 cups flour in bowl of a stand mixer.  Mix, using dough hook, until combined, on low speed.  Continue mixing about 5 minutes, gradually adding in the last 1 1/2 cups of flour. (Dough should pull away from side of bowl). Turn  dough out onto floured surface and knead 4-5 times and patting into a ball shape. Cover with kitchen towel and let rise 60-90 minutes, until doubled in size.

Divide dough into two pieces.  On a lightly floured surface, roll one piece into a 12-inch circle.  Spread 1/4 cup softened butter on the circle.  Slice each circle into 12 triangles (I used a pizza cutter).  Roll each triangle up from the outside edge, forming a crescent shape, slightly curving the ends toward the middle. Place on a parchment-lined or greased 12x17-inch cookie sheet (jelly roll pan). Cover with kitchen towel and let rise again for about 45 minutes, until puffed and light.  Repeat with remaining dough ball.

While rolls are rising, preheat oven to 350 degrees.  Bake for 15-20 minutes until tops are golden brown. Brush melted butter on tops of rolls.

Recipe adapted from Its Always Autumn.