These really are the easiest rolls ever and really good, but much better if eaten within the first day or two (fyi:) They can also be stuffed with the chicken crescent recipe yumminess instead of buying expensive refrigerator dough.
Combine:
1 3/4 C warm water
1/2 C oil
1/2 C sugar
3 Tbs. yeast
Add:
2 eggs
5-5 1/2 C flour*
1 tsp salt
Knead until smooth, divide dough into 4 balls (3 if you're doing chicken crescents). Roll each into an 8" circle, cut into 8 wedges (6 for chikn crescents). Roll into crescents. Place on greased cookie sheet or one sprinkled with corn meal (but I didn't grease mine and they didn't stick:). Let rise for about 15 min. Bake at 375 for 10-12 min.
*Can also use part whole wheat flour.
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3 comments:
Alright. Now I am no bread maker without a machine, and even then it's sketchy, BUT I started making these while Greg made pasta and chicken and everything got done at the same time and turned out beautifully. The 5 yr old thought dad had made the crescents and said, "they taste almost as good as mom's rolls" (that recipe can be found somewhere in here.)THANKS!!
I have made these twice now. The first time with whole wheat flour. These turned out well but I would add that they take a little more time to rise- about 35 min. I will most certainly make these again! Thanks for a great recipe.
GR8. Easy and quick. And, forgiveable -- I forgot to add the salt and the rolls were terrific. Thanks to the chef for this winner.
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