Rich Crescent Rolls
These soft rolls are a perfect addition to any dinner. They are rich, buttery and very tender. Homemade rolls and bread just always taste better than store bought. They are totally worth the time it takes to make them.
Another perk is the way your house smells when they are baking.
These should not be confused with croissants. Croissants are made over a period of time with the dough and butter being folded, rolled and chilled a number of times to create flaky layers.
These are a soft, slightly sweet yeast dough, shaped into crescent shapes. Of course, you can make them in different shapes, if you like. I just like the way the little crescents look.
They are brushed with melted butter before being rolled up into the crescents. I also like to brush them with melted butter when they come out of the oven.
These are great served warm, with butter. I admit to loving to dip them in gravy, too.
So here is the recipe.
Rich Crescent Rolls
¾ c. milk
½ c. each butter and sugar
1 t. salt
2 packages active dry yeast
½ c. warm water
4-5 c. flour
2 eggs
Extra melted butter for brushing on the rolls
Heat together milk and butter until warm. Stir in sugar and salt. Dissolve yeast in warm water and add to milk mixture with 2 cups of flour. Beat 3 minutes. Beat in eggs. Stir in flour until soft dough forms. Knead on floured surface until dough is smooth and elastic. Place in oiled bowl and cover. Let rise until doubled. Turn dough onto lightly floured surface and knead a few strokes. Divide into fourths and roll each into a circle. Divide circle into 8 pieces (in wedges like a pie) and brush with melted butter. Starting at wide end roll up loosely and place on greased baking sheet with point tucked under. Allow 2-3 inches between rolls and curve slightly into an arc, if desired. Cover with a towel and allow to rise in a warm place for an hour, or until nearly doubled. Bake in a preheated 375-degree oven for 12-15 minutes. Brush with melted butter, if you like. Serve warm. Makes 32.
Rich Dinner Rolls
Someone asked me recently for a recipe for an old-fashioned dinner roll. The sort of roll her mom would have served for Sunday dinners. I knew exactly which recipe I wanted to share with her.
These rolls are soft, a little sweet and very tender. Great served with any family meal. Perfect for Thanksgiving, too.
I hadn’t made these dinner rolls in a long time, so I made a batch last night. I always think that is a good idea. I wanted to be sure I had all my baking times right, before I shared the recipe. I am glad I did. I actually did make a small adjustment to the recipe.
So here is the recipe. A classic, simple dinner roll, just waiting for a pat of butter.
Rich Dinner Rolls
¾ c. milk
½ c. each butter and sugar
1 t. salt
2 packages active dry yeast
½ c. warm water
4-5 c. flour
2 eggs
Heat together milk and butter until warm. Stir in sugar and salt. Dissolve yeast in warm water and add to milk mixture with 2 cups of flour. Beat 3 minutes. Beat in eggs. Stir in flour until soft dough forms. Knead on floured surface until dough is smooth and elastic. Place in oiled bowl and cover. Let rise until doubled. This will take an hour, or a bit longer. Punch dough down and divide in 24-30 pieces. Shape each piece into a ball, making as smooth as possible. Place rolls into a greased baking pan ( 9×13 inch, or a bit larger) and cover until doubled, about 1 hour. Bake in a preheated 375-degree oven for 25-30 minutes, or until golden brown. Note: I used a glass pan, so I baked my rolls at 350. Brush with melted butter, if you like. Serve warm. Makes 24-30.
