The Best Crescent Roll!

Crescent RollI’ve worked with the Best Recipe’s Crescent Roll recipe several times, and besides from not having a plastic bag large enough to fit around my baking sheets (is this a normal kitchen item?), I just haven’t been that thrilled with the results. So, I tried Martha’s recipe from her New Classics Living Cookbook, and it is a winner! I love it. And, since everyone was counting out how many everyone else got at the dinner table (and coveting the remainders), I think others shared the sentiment. Definitely my new favorite Sunday (or Thanksgiving and Holiday) roll, and my kids love shaping them together, too.

Crescent Rolls

  • 3/4 c.(1 1/2 sticks) unsalted butter, softened, plus more for bowl and plastic wrap, plus 2 T. melted
  • 1 1/4 c. whole milk
  • 1/4 c. vegetable shortening
  • 1/4 c. plus 1 T. sugar
  • 2 1/2 t. salt
  • 2 1/4 t. active dry yeast
  • 1/4 c. water (105 degrees to 110 degrees)
  • 2 large eggs, lightly beaten
  • 5 1/2 c. all-purpose flour, plus more for work surface
  1.  Butter a large bowl; set aside. Put milk, shortening, sugar, softened butter, and salt in a medium saucepan. Cook over medium heat, stirring constantly, until sugar has dissolved. Let cool completely.
  2. Put yeast and water in the bowl of an electric mixer fitted with the dough hook. Let stand until foamy, about 5 minutes. Mix in milk mixture on medium speed until combined; mix in eggs. Reduce speed to low, and gradually mix in flour. Raise speed to medium-high; mix until a soft dough forms, about 12 minutes.
  3. Turn out dough onto a lightly floured work surface. Knead until smooth, about 5 minutes, then transfer to buttered bowl. Cover with a clean kitchen towel; let rise until doubled in bulk, about 1 hour.
  4. Line two baking sheets with parchment paper. Roll dough into a 13-by-20-inch rectangle. Trim edges to be straight. Cut dough in half lengthwise; cut both strips into 12 triangles (about 3 inches wide each base). Gently stretch each to 2 to inches long. Starting at widest end, gently roll up. Space 1 inch apart on prepared baking sheets, pointed ends down. Cover loosely with buttered plastic wrap; let rise until doubled in bulk, about 1 hour.
  5. Preheat oven to 350 degrees. Brush rolls with the melted butter. Bake until golden, about 20 minutes. Let cool on a wire rack 5 minutes. Serve warm. Makes 24.

Crescent Roll 1

Advertisements

One thought on “The Best Crescent Roll!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s