Aunt Carol’s Crescent Rolls
This post was originally posted April 2015. I am re-publishing it so that you can all make these amazing rolls for your Thanksgiving dinners!!
I know it’s been two weeks since I’ve posted a new recipe for the Chocolate Chip Cookie Experiment, and I’m so sorry. I know some of you are loving it just as much as I am– I’ve been thrilled with the overwhelming response that you guys obsess over chocolate chip cookies as much as I do! I promise, I haven’t forgotten about it or neglected it (in fact I have a great one all lined up and ready to go for next week).
It’s just that with Easter right around the corner, I’ve been really wanting to focus on Easter-y type recipes, before you all get your menus all set and planned…
And I can’t think of a better Easter/holiday recipe to share with you today than my Aunt Carol’s crescent rolls!
Now, it has to be said that I come from a family of pretty serious bread-makers. My mom makes an awesome white loaf (and has her own famous crescent roll recipe). And my Grandma is well known for her biscuits. One of my cousins even used to sell her wheat bread loaves because they were in such high demand.
And my Aunt Carol’s crescent rolls are always the talk of holiday get-togethers on my Dad’s side of family– for good reason! She’s from Utah, and she totally brings her Western, fluffy, bread-making skills to the table.
I’ve talked a little bit about this recipe before (back when I made these Chocolate Chip Cinnamon Rolls) and explained one of the quirky things about this recipe: scalding the milk. I won’t repeat myself (you can just click over and read what I wrote back then if you want), but don’t skip out on that step, tempting as it may be. Okay? It’s important to the chemistry of the dough.
I am obsessed with these soft, buttery, fluffy rolls, and I know that you will be too! Enjoy them at your Easter meal this year (and with a bunch of other meals too!!).
- 1 tbsp yeast
- 1 tbsp sugar
- 1 cup milk
- 1/2 cup butter, cold
- 3 eggs
- 1/2 cup sugar
- 3/4 tsp salt
- 4-6 cups flour
- Additional: melted butter for brushing inside and on top of the rolls.
Dissolve the yeast into 1/4 cup warm (about 125ºF or the same temp as a warm bath) water with 1 tbsp sugar.
Scald the milk over medium-high heat (milk should be about 180ºF). Stir continually so the milk does not burn.
Remove from heat and add cold butter (this will help in bringing the temperature down faster). Stir as the butter melts. Milk needs to cool to 125ºF (think warm bath water).
While the milk is cooling, beat the eggs and 1/2 cup sugar in the bowl of a stand mixer. Add the yeasty water, the cooled milk, and the salt and 4 cups of flour to the mixing bowl. Use the bread hook to mix and knead.
Once a sticky wet dough has formed, add more flour (by 1/4 cup at a time) until the dough is pulling away from the edge of the bowl (but still slightly sticky). Lightly grease the bowl and dough. Cover and let rise until double in size (about 30 minutes in a warm place).
Preheat the oven to 375ºF.
Punch down the dough and divide into two portions. Keep one portion covered while working with the other. Roll one ball of dough out into a circle, and cut 8 slices (just like you would a pizza). Cut 16 if you want to make smaller rolls. Brush the surface of the dough with melted butter.
Roll up each slice from the fat end to the skinny point, and place on an ungreased baking sheet. Repeat with all of the slices and with the second ball of dough.
Bake for 10 minutes. Brush the tops with melted butter.
Serve warm immediately or let cool completely before storing in an airtight container for 2-3 days (best fresh).
By the way, if you’re interested in a different kind of bread-making (aka BISCUITS!), check out my latest guide for eBay: