World’s Best Homemade Crescent Rolls

If you want to add more lacto ovo vegetarian recipes to your recipe box, World’s Best Homemade Crescent Rolls might be a recipe you should try. One serving contains 90 calories, 2g of protein, and 2g of fat. This recipe serves 48. For 8 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. 355 people have tried and liked this recipe. It works well as an inexpensive hor d'oeuvre. This recipe from Oh So Delicioso requires sugar, water, sugar, and flour. From preparation to the plate, this recipe takes around 8 minutes. With a spoonacular score of 20%, this dish is not so super. Similar recipes are World’s Best Homemade Crescent Rolls, Homemade Crescent Rolls, and Homemade Crescent Rolls.

Servings: 48

Cooking duration: 8 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a bowl combine the yeast, warm water, and pinch of sugar. Set aside. It will foam up a little bit.Meanwhile combine 2/3 cup sugar, salt, butter, and boiling water in a large bowl. I put it directly into my kitchen aid mixer bowl. Using the paddle attachment, stir until the butter melts and the water is cooled. Use the lowest setting, or even half a notch to the lowest setting to avoid splashing hot water everywhere.Add the beaten eggs to your yeast mixture and then add the yeast mixture to your butter mixture.Switch from your paddle attachment to your dough hook and add about 6 cups of flour. Dough will be sticky.Transfer to a gallon sized ziplock back and refrigerate overnight. This is my FAVORITE part (other than eating them) about making these rolls. I love that making the dough is done the night before. If gives you time to whip up another delicious side dish. The dough will firm up in the fridge making it easier to work with.The next day roll out the dough onto a floured board. I usually do it in 2 batches. Roll the dough out so that it is about 1/4 inch thick and into the shape of a rectangle. Using a pizza cutter cut the rectangle in half length-wise and then into triangles. Roll the triangles up, starting at the wide end.Place the rolls with the point down so there are no "ear" sticking while they rise or bake. Place rolls on a baking sheet that has been lined with foil and sprayed with non-stick spray.Let rise for 2.5 hours. Rolls will double in size.Bake at 400 degrees for 8-10 minutes or until light golden

 

Step by step:

1. In a bowl combine the yeast, warm water, and pinch of sugar. Set aside. It will foam up a little bit.Meanwhile combine 2/3 cup sugar, salt, butter, and boiling water in a large bowl. I put it directly into my kitchen aid mixer bowl. Using the paddle attachment, stir until the butter melts and the water is cooled. Use the lowest setting, or even half a notch to the lowest setting to avoid splashing hot water everywhere.

2. Add the beaten eggs to your yeast mixture and then add the yeast mixture to your butter mixture.Switch from your paddle attachment to your dough hook and add about 6 cups of flour. Dough will be sticky.

3. Transfer to a gallon sized ziplock back and refrigerate overnight. This is my FAVORITE part (other than eating them) about making these rolls. I love that making the dough is done the night before. If gives you time to whip up another delicious side dish. The dough will firm up in the fridge making it easier to work with.The next day roll out the dough onto a floured board. I usually do it in 2 batches.

4. Roll the dough out so that it is about 1/4 inch thick and into the shape of a rectangle. Using a pizza cutter cut the rectangle in half length-wise and then into triangles.

5. Roll the triangles up, starting at the wide end.

6. Place the rolls with the point down so there are no "ear" sticking while they rise or bake.

7. Place rolls on a baking sheet that has been lined with foil and sprayed with non-stick spray.

8. Let rise for 2.5 hours.

9. Rolls will double in size.

10. Bake at 400 degrees for 8-10 minutes or until light golden

Nutrition Information:

covered percent of daily need