Ingredients

How to make it

  • Oven temp 350 F, do NOT heat oven until second rising nearly done. Oil baking sheet (crescent) or muffin pan during second rising.
  • Dissolve yeast in warm water completely
  • Add sugar, stir till dissolved
  • Add oil, egg, and salt, stir till mixed
  • Began sifting in flour - start with about 3 cups. This dough varies on how much flour it will absorb, perhaps due to humidity. You want a dough that pulls away from the sides of the bowl cleanly. Keep adding in flour and stirring until you reach this point. Sorry I'm not more precise but we never measured the flour.
  • When you have a good stiff dough, coat the top with oil, cover with a clean dishtowel and set aside until double - this can take around an hour, but will be faster in a warm place, slower in a cold place.
  • When doubled, punch down, shape by either rolling into a rough circle on a floured surface, cutting into triangles and rolling up for crescent shaped rolls, or - my preference - tear off pieces about ping-pong ball size, roll in oiled hands until round and drop 2-3 in each space of a oiled muffin pan, for pull-apart rolls. No floured surface to clean.
  • Once shaped, set aside, covered with dishtowel, to rise again, around 30-45 minutes, until almost doubled. Dab top of crescent rolls with water if surface is floury
  • Bake in 350 F oven about 20-30 minutes, until nicely browned. You can brush the tops with butter if you like.
  • Unused dough will keep, covered (don't be surprised if the rising pops off the lid, use a large container) for up to a week. As it gets older, it will need additional rising time.

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