Crescent rolls—those buttery, flaky crescents of joy that have been gracing our dinner tables since, well, forever. If you’re anything like me, you might find yourself staring at that can of crescent rolls, wondering how something so simple can also be a ticket to culinary adventure. Sure, they’re great on their own, but why stop there? Let’s explore some irresistible dinner ideas that transform these golden rolls into the centerpiece of your meal!
Steps
- In a bowl, mix the yeast with warm water and let it sit until it becomes creamy and foamy, which should take about 5 minutes.
- In another bowl, blend together 2 cups of flour, sugar, butter pieces, eggs, and salt. Pour in the yeast mixture and stir until the ingredients are well mixed. Gradually incorporate the remaining 2 cups of flour until the dough is smooth, then cover the bowl and let the dough rise in a warm place for about 1.5 hours or until it has doubled in size.
- Once risen, punch down the dough and split it into two equal parts. Roll each piece into a circle about 12 inches wide, spread 2 tablespoons of softened butter over each circle, and then slice each circle into 12 wedges.
- Take a wedge and roll it from the wide end to the tip to form a crescent shape. Place the crescent on a greased baking sheet with the tip facing down. Repeat the process for the remaining wedges, cover, and let the rolls rise again for about 1 hour or until they have doubled in size.
- Set the oven to 400 degrees F (200 degrees C) to preheat.
- Bake the rolls in the preheated oven for 12 to 15 minutes until they are golden brown. After removing them from the oven, brush the tops with melted butter for a finishing touch.
Ingredients
- 2 packages (0.25 ounce each) of active dry yeast
- 3/4 cup warm water (110°F/45°C)
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup butter, at room temperature, cut into pieces
- 2 large eggs
- 1 teaspoon salt
- 4 tablespoons butter, softened
- 2 tablespoons butter, melted (or as needed)
Nutritional Values
Calories: 3816 | Total Fat: 168g | Saturated Fat: 96g | Cholesterol: 792mg | Sodium: 3264mg | Total Carbohydrate: 480g | Dietary Fiber: 24g | Protein: 72g | Calcium: 192mg | Iron: 24mg | Potassium: 1008mg
FAQ
- Can I use instant yeast instead of active dry yeast?
- Yes, you can substitute instant yeast for active dry yeast in this recipe. However, you might need to adjust the rising time slightly, as instant yeast often works faster.
- What is the ideal temperature for the water to dissolve the yeast?
- The water should be warm, around 110 degrees F (45 degrees C), to properly dissolve the yeast. If the water is too hot, it can kill the yeast, preventing the dough from rising.
- How should I store leftover crescent rolls?
- Leftover crescent rolls can be stored in an airtight container at room temperature for up to two days. For longer storage, consider freezing them, and reheat in an oven before serving.
- Can I prepare the dough in advance?
- Yes, you can prepare the dough in advance. After forming the crescents, place them on a baking sheet, cover, and refrigerate overnight. Allow them to come to room temperature and rise before baking.
- What can I use instead of butter for a dairy-free version?
- For a dairy-free alternative, you can substitute the butter with a plant-based margarine or coconut oil in equal amounts. This will slightly alter the flavor and texture but should still yield a delicious result.
Tips
- Ensure the water is at the optimal temperature of 110 degrees F (45 degrees C) when dissolving the yeast. This will help activate the yeast effectively and ensure your dough rises well.
- Allow the dough to rise in a consistently warm environment. If your kitchen is cool, consider placing the bowl in an oven with just the light on, or near a slightly warm spot, to help the dough double in size.
- When rolling out the dough into circles, aim for an even thickness to ensure the crescent rolls bake uniformly.
- For an extra touch of flavor, consider sprinkling a bit of sea salt or herbs on top of the rolls after brushing them with melted butter out of the oven.
Equipment
- Stand Mixer – Useful for mixing the dough, especially when incorporating the flour and yeast mixture.
- Rolling Pin – Necessary for rolling the dough into a 12-inch-wide circle.
- Baking Sheet – A non-stick or greased baking sheet is needed to bake the crescent rolls.
