Recipe: Homemade Crescent Rolls (4 recipes)

LOWELL INN CRESCENT ROLLS
Source: The Old Stone House Cookbook, 1965, compiled by The Service Leaque of Morgantown, West Virginia
Makes 32 Rolls

3/4 cup warm water
1/2 cup sugar
2 eggs
4 cups sifted flour, divided use
2 pkg active dry yeast
1 tsp salt
1/2 cup soft shortening
Butter

Dissolve yeast in warm water. Stir in sugar, salt, eggs and shortening and 2 cups of flour. Add remaining 2 cups flour; mix until smooth. Scrape dough from sides of bowl; cover with damp cloth. Let rise until double (1 1/2 hours).

Shape as crescents by dividing dough into 3 equal parts. Roll each part into a 12-inch circle (1/4-inch thick). Spread with soft butter. Cut into 12 pie-shaped pieces. Beginning at rounded edge roll up. Place on pan, point underneath. Cover. Let rise until double (1 hour).

Brush with melted butter.

Bake at 400 degrees F for 12-15 minutes, until golden brown.

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CRESCENT ROLLS (using hot roll mix)
Makes 32 rolls

1 tbsp active dry yeast
1 1/2 cups lukewarm water
2 eggs, beaten
1/2 cup oil (or melted margarine)
5 to 6 cups hot roll mix
2 tbsp butter or margarine, softened

In a large bowl, dissolve yeast in 1 1/2 cups lukewarm water. Blend in eggs and oil or melted margarine. Add 5 cups hot roll mix. Blend well. Add additional hot roll mix to make a soft, but not too sticky dough. Knead about 5 minutes until dough is smooth. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour.

Generously grease baking sheets. Punch down dough. Divide in half. Let stand 10 minutes.

On a lightly floured surface, roll out each half to a 12-inch circle. Brush each circle with 1 tablespoons soft butter or margarine. Cut each circle into 16 pie shaped wedges. Roll up each wedge from the wide end. Place point side down in a crescent shape on prepared baking sheets. Cover and let rise again until doubled in bulk, about 45 to 60 minutes.

Preheat oven to 400 degrees F.

Bake 15 to 20 minutes until golden.

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CRESCENT ROLLS 2
From: Meg Antczak
Makes 16 rolls

1 tbsp butter
2 tbsp honey
1/2 tsp salt
1/4 cup hot water
3/4 cup milk
1 tbsp yeast
1/8 cup warm water
2 cups whole wheat flour
1 cup whole wheat pastry flour

Dissolve butter, honey and salt in hot water over low heat. Add milk. Heat until lukewarm.

Dissolve yeast in lukewarm water. Add to honey/milk mixture; set aside.

Combine two flours. Stir enough flour into liquid mixture to make dough thick enough to knead. Knead until smooth and elastic adding flour as needed. Cover and put in warm place to rise; let rise until double.

Divide dough in half and roll out. Cut into wedges triangular in shape. Roll up, beginning at base of triangle. Curve ends slightly toward one another to form crescent shape. Allow to rise again until doubled in size.

Bake on cookie sheet at 400 degrees F for 14 minutes, until golden brown.

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CRESCENT ROLLS WITH HERB BUTTER
Source: Nathalie Dupree Cooks, Show#ND7116
Makes 24 rolls

1 pkg active dry yeast
2 tbsp sugar, divided use
1/4 cup warm water (105 to 115 degrees f)
1/2 cup milk (or buttermilk)
1/4 cup butter, melted
1 egg, beaten
1/2 cup whole wheat flour
2 to 3 1/2 cups bread flour
FOR THE HERB BUTTER:
1 tbsp chopped fresh basil
1/3 cup butter, at room temperature
1/3 cup freshly grated Parmesan Cheese
FOR THE GLAZE:
1 egg beaten with 1 teaspoon water

In a mixer bowl or food processor, dissolve the yeast and 1 tablespoon of the sugar in the warm water. Add the remaining 1 tablespoon sugar, the milk, butter, salt, eggs, and whole wheat flour and beat until blended.

Add the bread flour, 1/2 cup at a time, to make a smooth but still loose and slightly sticky dough. Place in an oiled plastic bag or oiled bowl and let rise in a warm place until doubled.

Punch dough down and divide into 3 pieces. On a floured board, roll out each piece, 1 at a time, to make a circle 10 inches in diameter.

Mix the basil, butter, and Parmesan cheese. Spread 1/3 of the herb butter over the each circle, then cut each circle into 8 triangles. Roll up from the long side of the triangle to the point. Pull the ends in to make a crescent shape. Place on greased baking sheets. Let rise until double, about 45 minutes.

Preheat oven to 375 degrees F.

Brush the rolls with the glaze. Bake on top rack of the oven about 15 minutes or until golden.

The rolls freeze, wrapped in plastic wrap and foil.

From: Helen Peagram
Date: 1996/11/26
Newsgroups: rec.food.baking