Pillsbury Schmillsbury, Crescent Rolls from Scratch

“Turkey for me, Turkey for you.  Let’s eat turkey in a big brown shoe.”  (More fun with Adam Sandler.)
Cheryl here with another recipe from Saturday’s Testgiving Extravaganza.  We’re all very familiar with a certain tubby, doughy, bread-in-a-tube mascot, as he’s a frequent attendee at lots of Thanksgiving gatherings, but we revoked his invite to Testgiving.  Instead, I opted to make a homemade version of his ever-popular buttery laden crescent roll crack.  I scoured the Internet for a crescent roll recipe and Google did not disappoint.  Two caught my attention, but after pouring over reviews and comments, this one took the lead.  It comes from allrecipes.com and here’s a link.  I actually managed to take a few process pics this time.  Yay me!
Divide dough in half and form each half into a disc.
Roll each disc into a 12 inch circle.
Spread with butter.
Cut into 12-15 wedges.
Roll up and let rise until doubled in size.
Tender and flaky, cram ’em into your mouth hole.
Golden Crescent Rolls
2 packages active dry yeast
3/4 cup warm water
1/2 cup white sugar
1 teaspoon salt
2 eggs
1/2 cup shortening
4 cups all-purpose flour
1/4 cup butter, softened
Dissolve yeast in warm water (110º)
Stir in salt, sugar, eggs, shortening and 2 cups of the flour.  Mix until smooth.  Add the remaining flour and mix until smooth.  Turn out onto a lightly floured surface and knead for 3-5 minutes.  Place in a lightly oiled bowl, cover, and let rise in a warm place until doubled in size.  Approximately 2 1/2 hours.
Punch down dough, and turn out onto a lightly floured surface.  Divide dough in half and form 2 discs.  Roll each disc into a 12 inch circle.  Spread with the softened butter.  Cut into 10-15 wedges.  Roll up starting with the wide end.  Place on a parchment lined baking sheet point end down.  Cover and let rise in a warm place until doubled in size.  Approximately 2 hours.
Bake at 350º for 15 minutes or until golden.  Brush tops with butter.
***A couple of notes about this recipe…I had to add about an hour to each rise.  Also, the original recipe calls for baking at 400º, however folks commented that they turned too dark on the bottoms so I decided to bake at 350º.
These crescents were delicious!  Light, flaky, buttery…melt in your mouth.  No lie.
So, don’t invite that doughy mooch to your next big meal, instead make your own crescent rolls and prepare to be showered with accolades!
Pop back in tomorrow as we’ll have a guest blogger.

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