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  1. Friday, June 1

    ANOTHER Crescent Roll Recipe…I’m obsessed, what can I say?

    So, the baby shower I told you about this week? When I said that I ate myself silly at that party, I wasn’t kidding. And we’re not going to talk about it. But I will at least admit to eating more than one of the crescent rolls.

    Okay, so I make darn good crescent rolls. Our family can eat several dozen in a matter of, well, day…that is not a typo, I literally mean one day. Anyway, the rolls are amazing, but they aren’t that great when they’re cold. I always have to heat them up a bit before eating the leftovers.

    Well, my friend Emily made crescent rolls for the baby shower that were cold and still amazingly delicious! When I called to ask her for the recipe, she said the same thing…this recipe is great because the rolls are actually still tasty when they’re NOT hot out of the oven! I made them today…and they were delish as expected!

    The other fun bonus to this recipe is you can freeze the rolls prior to baking. I am so excited to have two dozen homemade rolls waiting in the freezer for another day!

    Quick note: The batch that Emily made were a little denser and better…I think I might have let my rolls rise a little too long, so I would suggest maybe not letting them rise too long, so not quite double in size.

    Mom's White Roll Recipe, aka Crescent Rolls That Are Still Yummy Cold
     
    Emily Deans is my friend and this is her mother-in-law's recipe.
    Author:
    Ingredients
    • 2 tablespoons active dry yeast
    • ⅓ cup very warm water
    • 9 cups flour
    • 2 cups warm milk
    • 1 cup butter, melted in the milk
    • 1 cup sugar
    • 6 large eggs
    • 2 teaspoons salt
    • softened butter for middle and tops
    Instructions
    1. Dissolve yeast in very warm water.
    2. Add warmed milk mixed with melted butter to a large bowl (I made the dough in my KitchenAid stand mixer, so the large bowl was my KitchenAid bowl). Add 4 cups of the flour to the milk-butter.
    3. Whisk together eggs, sugar and salt. Add to the flour-milk mixture along with the yeast and mix well. Add the last 5 cups of flour. Mix, adding additional flour if needed until dough pulls away from side of bowl, but dough is still sticky. Attach the dough hook and knead in the mixer until dough is elastic.
    4. Place dough into a greased bowl and let rise until doubled, about 1½ hours.
    5. Divide dough into four parts. Roll each piece out into a 12-in circle and spread with butter. Using a pizza cutter or knife, cut the circle into 12 triangles (or 16 if you want smaller rolls). Roll pieces into crescents.
    6. Choose your own adventure time...
    7. If you want your rolls now, place on an ungreased cookie sheet and let rise until not double (remember my note from before? I let them double in size and it was too long, so don't let them rise that long, but long enough...I know, helpful). Bake at 375 for 12-15 minutes, then brush the tops with melted butter.
    8. If you want to freeze the rolls for later, place the rolled up triangles close together on a greased cookie sheet then freeze. Place frozen rolls in a Ziploc bag. When you are ready to cook the rolls, take out of the freezer, place the rolls on an ungreased cookie sheet and let sit 3-4 hours, then bake at 375 for 12-15 minutes, then brush the tops with melted butter.

    And, because I love people’s recipe cards, here is what Emily emailed to me. I have to post it since it’s all yellow and folded up and loved and stuff.


  2. Thursday, November 10

    Squash Rolls

    Two nights ago I started thinking about the date because, well, I haven’t thought much about the date lately. And then it hit me that Thanksgiving was just over two weeks away. It’s like I’ve been living under a rock or something. Oh wait, I have! Anyway, I haven’t the foggiest idea what we’re going to do for Thanksgiving this year and I probably won’t know until a few days before. But even with that lack of planning, I do have a few recipes I can share leading up to the big day that will be mighty scrumptious for your probably-much-more-organized Thanksgiving!

    I’ve had this recipe for squash rolls on the the site forever, but I never actually wrote a post about them. Because whenever I made them I didn’t have a chance to photograph them. Because we ate them too fast. And it’s a crying shame because if any recipe deserves a post, it’s this one.

    This recipe comes from Nate’s mom. Of course I asked her to make them while she was here. And of course she obliged because she is {seriously} the best mother-in-law around. These rolls are moist, sweet, delicious, homemade goodness. I guarantee you cannot eat just one…especially hot out of the oven and smothered in butter.

    If you do happen to end up with leftovers, be sure to zap your roll in the microwave for 20 seconds or so to get it piping hot again. And don’t forget that butter!

    Squash Rolls
     
    A holiday favorite from my mother-in-law, Pat Maynard
    Author:
    Recipe type: Side Dish, Breads
    Ingredients
    • 1 cup cooked squash
    • 2 tablespoons butter
    • 1 cup scalded milk
    • 1 yeast cake (1 envelope active dry) dissolved in ½ cup water
    • 1 teaspoon salt
    • 1 cup sugar
    • 4-5 cups flour
    Instructions
    1. Mix squash, butter, salt and sugar. Add milk and mix. When cool, add yeast mixture. Add flour till bread dough consistency, just til it holds together. Turn dough over in a greased bowl to coat both sides. Cover with a dishcloth and let rise in a warm place till doubled. Punch it down and let rest for 5-10 mins. Shape into rolls in a greasy pan and let rise again till doubled. Bake at 400 for about 12-15 mins.
    2. A good way to find a warm place to rise is to turn the oven on (any temp) for 2 minutes and then shut it off and that way it’s away from drafts, etc.
    3. My mom and I have both had times where we make the rolls and the middle seems a bit underdone…Pat doesn’t ever seem to have this problem. I think next time I make them, I’m going to try making the rolls in two 8×8 pans instead of one 9×13. Just thought I would mention that!

     


  3. Thursday, April 28

    Easy Homemade Rolls

    Growing up my mom would always make the best butterhorn rolls for the holidays. The recipe came from the Better Homes & Gardens cookbook, I believe. Once I was off on my own I followed what I thought was the same recipe in my version of the same cookbook…but they never quite tasted the same. Then, one year, my mom was looking at the recipe and she noticed they had actually changed it in the newer version of the cookbook. No wonder! But, since we’ve made that discovery, her cookbooks have been packed away in a storage unit and I haven’t been able to get my hands on the recipe.

    Last Thanksgiving, our friends Peter and Nikki invited us over for Thanksgiving and took on the task of making homemade rolls. Their crescent rolls (which I guess are the same as butterhorn…I have no idea!) were DELICIOUS…better than mine, definitely rivaled my mom’s. Who knows, it might even be the same recipe that my mom used to use!

    Until that old Better Homes and Gardens cookbook sees the light of day once again, I’m sticking with this recipe from Nikki.

    P.S. This recipe is easy enough that I always end up making at least one more batch a day or two after whichever holiday we’ve made them for. We just can’t get enough and I don’t mind making them one bit!

    Easy Homemade Rolls
     
    From Nikki and Peter Conti-Brown (I’m not entirely sure where they got the recipe…it was very sparse on directions, so I have filled in the details)
    Author:
    Cuisine: Side Dish
    Ingredients
    • 1 Tablespoon active dry yeast, dissolved in ¼ cup very warm water (let yeast sit in water until it’s all foamy and dissolved)
    • ¼ cup butter, softened
    • ¾ cup milk
    • ¼ cup sugar
    • 3 eggs
    • ¾ teaspoon salt
    • 4-4½ cup flour
    Instructions
    1. Mix all the ingredients except the flour in your KitchenAid mixer with the paddle attachment or with your beaters. Slowly mix in the flour. Knead dough or mix on speed 1 or 2 with the dough hook on your KitchenAid (when I knead with the KitchenAid I let it go about 5 minutes). Let rise to double in size in a bowl, about an hour or so (cover the bowl with a light, clean towel and let rise in a warm/non-drafty place).
    2. Punch dough down. Divide into two. Roll each piece of dough into a large circle, that is quite thin (1/8″ – ¼″). If you like a buttery flavor, brush melted butter onto the dough at this time, although they are great either way. Cut the dough like pizza into 16 pieces (you will end up with 32 rolls total). Roll each piece from the large end of the triangle and place on an ungreased cookie sheet or a silpat-lined cookie sheet with the tip tucked down and under the roll. Let rise again until about double in size, or about an hour or so (cover the rolls with a light, clean towel and let rise in a warm/non-drafty place).
    3. Bake at 375 for 12 minutes or until browned on top and bottom.
    Notes
    Note: See comment #4 below – my mom found her recipe and posted it here! It’s VERY similar to this recipe, just a little bit different proportions.