Thursday, May 30, 2013

♥ Homemade Crescent Rolls

I have a weakness for homemade bread....especially just out of the oven! I love to make rolls and slather them with butter while they're still hot...how about you? And there's that added bonus of the smell of bread baking in the oven. Here ...are some homemade crescent rolls for you....
Homemade Crescent Rolls

 2 packets active dry yeast or 4-1/2 teaspoons
2 cups of warm water
1/2 cup butter, softened
2/3 cup nonfat dry milk powder
6 tablespoons of sugar
1/2 cup mashed potato flakes or cooked potato
2 large eggs
1 ½ teaspoons salt
6-6 1/2 cups of flour
¼ cup butter, softened

In the bowl of a stand mixer, dissolve yeast in warm water with a tablespoon of sugar for about 10 minutes until foamy. Add the butter, rest of the sugar, potato flakes, dry milk powder, eggs, salt and 3 cups of flour, knead until smooth using the dough attachment of your mixer. Stir in enough remaining flour ½ cup at a time to form a firm dough but still pliable.

Form into a ball, put in a greased bowl, lightly cover with kitchen towel, set aside in a warm place until double in size about 2 hrs. When dough it ready, deflate the dough and turn onto a lightly floured surface.

Divide dough into 2 equal pieces. Roll out each round into two 12-inch circles and cut each circle into 16 wedges (I used pizza wheel to cut this). Brush with softened butter. Roll up wedges, starting at widest end first, to form a crescent shapes.

Place in lightly greased baking sheets with points underneath. Cover and let rise in a warm place for 1 hour or until doubled. Bake at 375 degrees for 15-20 minutes or until golden brown.

NOTE: If you don't have a stand mixer, you can mix by hand if necessary or use a bread maker. If you choose to use a bread maker, use the instant yeast.

Photo and recipe copyrights ©Welcome Home
Photography Ramela Jimenez

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