Dinner Roll and Crescent Recipes
1st crescents: 
* 1/2C warm water * 1/2C warm milk * 1 egg * 1/3C butter (room temp) * 1/3C sugar * 1t salt * 3 3/4C flour * 2.25t active dry yeast * 1/4C butter, softened pour water & milk into bowl, add sugar then stir to disolve. Add yeast and cover w/kitchen towel for 10-20 min (until creamy). Then add 1/3C butter, salt, slightly beaten egg, and flour (1/2C at a time). Cover w/cloth. Let rise for 1hr in a warm area. Turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12" circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges (like you're cutting slices of pizza). Roll triangles as you would a normal phillsbury crescent. Be sure to do it tightly and PLACE POINT SIDE DOWN on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise another 1 hour. oven 400 Bake 10-15 min (just until golden) I store in ziplock bags in fridge. Then the quick rolls: 
* 2T butter * 3T sugar * 1C warm water * 2.5t active dry yeast * 1 egg, beaten * 1t salt * 2 1/4C flour 425 degrees Grease 8 muffin cups. In large bowl: melt butter, mix sugar and water (should be temp of warm bath). put yeast in and wait 10 min for it to dissolve. Mix in the egg, salt, and flour. Add more flour if needed. Cover w/kitchen cloth. Allow the dough to rise until doubled in size (1hr). Divide the dough into the prepared muffin cups, and allow to rise again until doubled in size (1hr). Bake for 10 min or until a knife inserted in the center of a muffin comes out clean. |
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Can't you just find the crescents in a blue tube?  Those come out good too... |
Oh, I love the ones out of the tube. But even w/the no "transfat" label, you can never be too sure considering their cinnamon rolls (if you're talking phillsbury) has some in it. Two, nothing beats homemade. These are HUGE and come out very puffy unlike out of the tube (HUGE difference in fluffiness)
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