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  1. Friday, June 1, 2012

    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.
    • 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
    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.