Tasty Tuesday: Homemade Crescent Rolls

A few weeks ago, Melanie at Out of the Miry Clay shared a sweet roll recipe on her blog that can be used for quite a few different things, one being crescent rolls.  I love crescent rolls, but rarely buy them since they cost so much for the few rolls you get in the tube.  So I was so excited to try out this recipe!  If you use all the dough for the rolls it will make a lot of them.  54 to be exact.  The first time I made them, I used 2/3 to make 36 rolls and we ate them all at one meal!  They were so delicious, way better than the store bought ones.  I also used the remaining dough for the crust of an egg breakfast casserole which called for a tube of crescent rolls and it turned out good too.  For other ways to use the dough, be sure to check out Melanie's post.

½ cup warm water (110-115 F)
2 pkg active dry yeast (1 pkg = 2 ¼ tsp)
1 ½ cups lukewarm milk

½ cup sugar

2 tsp salt

2 eggs

½ cup soft butter
half of 7 to 7 ½ cups sifted flour

Mix until smooth. Add enough remaining flour to handle easily. I used my stand mixer and kept kneading for about 2 more minutes, but you could also turn onto lightly floured board and  knead until smooth and elastic (about 5 min.). Put in a greased bowl and turn to grease the top. Cover with damp cloth. Let rise in warm place until double (about 1 ½ hr). Punch down; let rise again until almost double (30 min).  Divide dough into 3 equal parts. Roll each 1/4” thick into a 12” circle. Spread with soft butter. Cut into 16 pie-shaped pieces. Beginning at rounded edge, roll up. Place on lightly greased pan, point underneath. Let rise 15-20 min. Bake 10-13 min at 375 F. (You can also shape into clover leaf rolls, twists, etc.)

Sweetie loved helping me roll them up

My mouth is watering just looking at this picture! We might have to make this for dinner tonight! Delicious!

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