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Crescent Rolls Recipe

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This recipe for Crescent Rolls is from No Empty Plates, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 C warm water
3-4 T sugar
3 T yeast
2 eggs (whole-will mix in while mixing the dough)
8-10 C flour
1 T salt
3-4 T canola oil
Directions:
Directions:
Mix water, yeast, sugar, and eggs and let stand until foamy
Add about 5-6 c. flour-mix into a very soft sponge
Add salt and oil and mix in
Then add enough flour until dough is soft but bounces back when touched with your finger. This shows there is enough gluten and it has been kneeded enough
Then let rise until double, punch down, and let rise a 2nd time until double
Roll half the dough into a round shape-cut with pizza cutter into 16 thin wedges-
Roll each wedge from wide side to the narrow point to shape the crescents-place onto a greased cookie sheet. Do the same with the other half. This recipe makes 32 rolls.
Rise once more and bake at 350 degrees-375 degrees about 10-13 minutes or until browned
Number Of Servings:
Number Of Servings:
32
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
The most important part of this recipe is the procedure, not the exact recipe. By adding flour before adding any oil or salt, the yeast is more effective as oil and salt both retard the action of the yeast. Keep the dough somewhat soft also which makes it a light fluffy roll.

 

 

 

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