BUTTERY CRESCENT ROLLS
To make thesehandsome crescents, roll out the dough,trim it, andthen cut into triangles. Stretch each, and roll up,startingat thewide end.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 2 dozen
Number Of Ingredients 9
Steps:
- Line 2 baking sheets with parchment paper. Butter a large bowl; set aside. Put milk, shortening, sugar, softened butter, and salt in a medium saucepan. Cook over medium heat, stirring constantly, until sugar has dissolved. Let cool completely.
- Put yeast and water in the bowl of an electric mixer fitted with the dough hook. Let stand until foamy, about 5 minutes. Mix in milk mixture on medium speed until combined; mix in eggs. Reduce speed to low, and gradually mix in flour. Raise speed to medium-high; mix until a soft dough forms, about 12 minutes.
- Turn out dough onto a lightly floured work surface. Knead until smooth, about 5 minutes, then transfer to buttered bowl. Cover with a clean kitchen towel; let rise until doubled in bulk, about 1 hour.
- Roll dough into a 13-by-20-inch rectangle. Trim edges to be straight. Cut dough in half lengthwise; cut both strips into 12 triangles (about 3 inches wide each base). Gently stretch each to 2 to inches long. Starting at widest end, gently roll up. Space 1 inch apart on prepared baking sheets, pointed ends down. Cover loosely with buttered plastic wrap; let rise until doubled in bulk, about 1 hour.
- Preheat oven to 350 degrees. Brush rolls with the melted butter. Bake until golden, about 20 minutes. Let cool on a wire rack 5 minutes. Serve warm.
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ARSHAD RAMBO
[email protected]These crescent rolls were a bit too bland for my taste. I think I would have preferred them if they had been made with more salt.
Mohamed Ehab
[email protected]These crescent rolls were a bit too dry for my taste. I think I would have preferred them if they had been made with more butter.
Aziz Begum
[email protected]These crescent rolls were a bit too dense for my taste. I think I would have preferred them if they had been made with more flour.
ISAAC AFOAKWA
[email protected]These crescent rolls were a bit too sweet for my taste. I think I would have preferred them if they had been made with less sugar.
Geta Temesgen
[email protected]These crescent rolls were a bit too greasy for my taste. I think I would have preferred them if they had been baked instead of fried.
Alofe Abiodun
[email protected]I'm not a big fan of crescent rolls, but these were actually really good. They were flaky and buttery, and the perfect size for a snack or side dish.
Saqib Butt
[email protected]These crescent rolls are so good that I could eat them for breakfast, lunch, and dinner! They are that good!
maria islam
[email protected]I love that these crescent rolls can be made ahead of time and then reheated when you're ready to serve. It makes them perfect for busy weeknights.
Viviane Papas
[email protected]These crescent rolls are the perfect side dish for any meal. They are so versatile and can be served with anything from soup to salad to chili.
Ms Masud
[email protected]I've made these crescent rolls several times now and they are always a hit! They are so light and fluffy, and the buttery flavor is amazing.
Logan Ellis
[email protected]These crescent rolls were so easy to make and they turned out so flaky and delicious! I will definitely be making these again.