Homemade Yeast Crescent Rolls

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I don’t think there’s a yummier treat in the whole world than freshly-baked, yeast dinner rolls just out of the oven. Yum! To me, homemade rolls are better than all the desserts in the world. I have to say, my family agrees. If our doctor ever recommended we go on a gluten-free diet, we’d be in big trouble.

I made some dinner rolls with tonight’s meal. In fact, as I type this blog post, my husband and sons are in the kitchen, gobbling up some of the remaining dinner rolls for their dessert (these rolls taste totally scrumptious with butter and jam!). This recipe is great for company too. There is just something about homemade dinner rolls, warm out of the oven, that adds a certain specialness to a dinner party. But even if you’re just making dinner for your family, these rolls will make your spouse and kids feel like “company” too.

The recipe I use is from the 1980 Good Housekeeping Illustrated Cookbook. I know…you might think all roll recipes are the same. Not true. I have tried other recipes over the years and my husband and sons (who are honest critics, believe me!) say those made only “so-so” rolls. But they say these taste like the warm yeast roles from Texas Roadhouse. That’s a real compliment from my oldest son. The rolls are very light and fluffy.

Here’s the recipe:

HOMEMADE CRESCENT DINNER ROLLS

1/3 cup granulated sugar
1 ½ tsp. salt
2 pkgs. active dry yeast
4 cups unbleached white or bread flour
1 cup milk
½ cup butter (don’t use unsalted), divided
2 large eggs

In large bowl, combine sugar, salt, yeast and 1 ½ cups flour. In small saucepan, heat milk and ¼ cup butter just until warm (115 to 120 degrees). Add to dry mixture. With mixer at low speed, gradually beat liquid into dry ingredients. At medium speed, beat 2 minutes, occasionally scraping bowl with a rubber spatula. Beat in eggs and about ½ cup flour, and beat 2 minutes more. Stir in the last 2 cups worth of flour to make a soft dough.

Knead dough for about 5-10 minutes, until smooth and elastic. You can do this by hand on a floured surface. Or you can do what I do and put the dough in your food processor or mixer, and, using the kneader attachment, let the machine knead dough about 5 minutes—until it forms a uniform ball.

Put dough in a buttered bowl, turn once to butter surface. Cover with a hand towl and let rise in a warm place until doubled, approximately 1 hour. Then punch down the dough. Let set for 10-15 minutes to rest.

Divide dough in half and roll each until a 12-inch circle. Melt the last ¼ cup of butter. Brush some of the butter on each circle. Cut each circle into 12 wedges. Roll each wedge toward the point, and shape into a crescent. Line two large cookie sheets with parchment paper. Put 12 crescent rolls on each, evenly spacing them apart. Let rise in a warm place another 30 minutes—enough time that they double in size.

When rolls are done rising a second time, brush each with some of the remaining melted butter. Preheat oven to 400 degrees. Bake about 15 minutes, or until rolls are lightly golden. Serve immediately.

Enjoy!
~Becky