I’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.
- 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
- 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.
- 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.
- 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.
- 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.
- 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.