Feather Crescent Rolls
photo by Allotta
- Ready In:
- 20mins
- Ingredients:
- 8
- Yields:
-
32-64 rolls
ingredients
directions
- Mix all ingredients except flour in a large mixing bowl, stir well.
- Add flour and mix to combine.
- Cover with plastic wrap and refrigerate overnight.
- Next, day remove dough from bowl and cut into fourths.
- using one fourth of the dough roll into a large circle about the thickness of a pie crust.
- Brush with butter.
- cut circle into at least 8 triangles (I cut into 16).
- Beginnng with largest end roll forward.
- Place on a cookie sheet lined with parchment paper.
- Brush with melted butter.
- Continue until all of the dough has been rolled.
- Let rise for 2 hours.
- Bake in a preheated 350 degree oven for 10 minutes or until golden brown.
- Immediately brush with melted butter.
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Reviews
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these came out very good and soft. not like pillsbury, because they weren't as flaky (i think you'd have to use shortening to get the flakiness... or cold butter which i really don't have the energy for) but they're better than pillsbury for individual crescent rolls. first, i didn't prepare the yeast, i just mixed it into the sugar and egg, then i melted the butter and warmed the milk at the same time in the microwave (it didn't specify whether the butter should have been melted but i was lazy) and put it into the yeast/egg mixture while it was still pretty hot and i was scared it would have cooked the yeast and curdled the egg. then i mixed in mostly all purpose flour and salt, then a little bit of bread flour. i put it in the fridge sprayed with a little cooking spray. in the morning, it had only risen very slightly, but i gave it a shot anyway. it was difficult to roll out so i put each quarter of dough in the microwave for about 30 seconds. it rolled out fine, and coated it in a mixture of vegetable oil and butter, then rolled up some plain, some with hot dogs, and some with smokies sausages, then brushed them all with the same oil/butter mixture. i let them rest for about an hour and then baked them for a little under 10 minutes, because they were browning so quickly, but they were fully cooked and perfect. definitely a very good fool-proof recipe, and the dough really would be good for cinnamon rolls.
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Light, fluffy, buttery rolls! I made these for Christmas dinner but forgot to make the dough the night before. So, I prepared the dough using 2 and 1/4 tsp of yeast--the equivalent to 1/4 oz package--and covered the glass bowl with saran wrap. I had a pot of water lightly boiling so I placed the glass bowl over it until the bottom steamed warm. I placed aside for about 1 hour. I rolled out the dough, it was very easy to work with, and then cut and shaped the crescents. Worked beautifully! I placed on a baking pan lined with foil for easy cleanup and let them rise about 3 hours. They were more than risen by 2 hours but my husband wanted LARGE crescents and the turkey wasn't done yet. After 3 hours, we baked at 350 for 15 minutes since my rolls were a bit larger. They were perfect! So light and delicious! I didn't brush with butter before baking. I drizzled with butter afterward. These are hands down the best rolls and every easy. I will use this recipe to make regular rolls too since the dough was so light. The rolls tasted buttery with a slight hint of sweetness from the sugar. Also, I think this would be an IDEAL dough for cinnamon rolls which I am making today with leftover dough saved from yesterday. I placed it in a plastic bag in the refrigerator. A versatile dough recipe anywhere soft, light bread is needed. Thank you so very much! Pictures coming soon…
RECIPE SUBMITTED BY
Childrens Minister
Fort Worth, Texas
My wife and I love to cook and love to find recipes that are great tasting and easty to prepare. As a minister we host a lot of friends in our home, take food to help families, and go to many pot-lucks which makes our hunt for recipes constant.