The Mandatory Mooch: 2nd Day of Christmas

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On the 2nd Day of Bloggy Christmas Miss Joy Bee gave to me easy Soft and Buttery Crescent Rolls!

Refrigerated dough ready to roll and bake into soft and buttery crescent rolls.

Crescent rolls are great holiday tradition. The dough is very versatile and can be used not only as rolls but in many other recipes too. I love crescent rolls but I'm very suborn too. I don't like to buy bread products if I can make them myself. These rolls use yeast instead of baking powder so they are more bread like than biscuit like, and take longer. It may take longer to make but a little time spent and you can have crescent rolls to store up to 3 months in your freezer. Then they are ready to thaw, roll, and bake at your convenience. And they taste great with out any strange ingredients.

Ingredients:

224g luke warm water (1 cup)

6g active dry yeast (2 1/4 tsp)

22g sugar (1 1/2 Tbsp)

23g dry milk (1/3 cup)

508g bread flour (4 cups)

2 eggs

6g salt (1 tsp)

57g butter (4 Tbsp)

Pour the warm water (about 100 degrees F) in the bowl of a stand mixer. Sprinkle on the yeast and then the sugar and let sit for about 15 minutes until frothy.

Once the yeast is active add the dry milk, flour, eggs, salt, and butter. Stir on low speed with the paddle attachment until ingredients form a ball.

Switch to the dough hook and knead for 8-10 minutes until the dough is soft, supple, and elastic. It should be tacky but not sticky (it should not stick to your finger when you poke it and should pull away from the sides of the bowl but it may stick to the bottom a little) You may need to add more flour to reach this consistency.

Place the dough in a lightly oiled bowl, rolling to coat it all over. Cover with plastic wrap and allow to rise for 1-2 hours until doubled in size.

Turn out the risen dough and divide into 4 equal pieces. Shape each piece into a ball and cover and let rest for 10-15 minutes.

Meanwhile, cut 4 pieces of parchment paper into roughly 9 by 13 inch rectangles.

On a sheet of parchment, roll out one ball of dough to about the size of a sheet of paper (8x11 inches) or at least an 8 inch circle or more of an oval.

Cut the rolled dough into 8 triangles (like a pizza). Then roll the parchment and dough into a cylinder and place in a large freezer bag. Repeat with all of the dough balls (put the rolled and bagged dough in the fridge while rolling the rest). The dough can stay in the refrigerator for up to a week or freeze for up to 3 months.

If your crescent rolls are frozen thaw over night in the refrigerator. Remove dough from the refrigerator, unroll the dough and parchment and brush the top of the dough with butter.

Roll each triangle starting at the wide end and ending at the pointy end. Curve the rolls into a crescent shape and place the roll with the pointy end down on a baking sheet. Repeat with all triangles. Then cover with plastic wrap and allow to rise until almost doubled in size (it may take about 1 or 2 hours to warm up out of the fridge or quicker in a warm spot). If you are making rolls immediately (not freezing or refrigerating) it only take 20 minutes.