Quick Crescent Rolls

Makes: 36 rolls

5 from 1 vote

Course: Side Dish

Author: Peggy Jansen

Servings: 18

Prep Time 20

Cook Time 10

Rising Time: 1 30

Total Time 2

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Ingredients

1 ½ cups milk (warmed)
½ cup butter (room temperature)
½ tsp salt
2 ¼ tsp yeast (or 1 pkg)
4 cups all-purpose flour (may need up to 1/2 cup more)

Instructions:

In a bowl, heat the milk and butter until warm.
In a large mixing bowl, combine the milk, butter, salt, and yeast. Let rest until foamy.
Add flour until no longer sticky - don't add any more than absolutely necessary.
Knead until the dough springs back when poked - about 1 minute - don't overknead.
Let rise until doubled, or until it leaves an indent when poked.
When risen, divide the dough into fourths. If you need, oil the counter (don't use more flour as it will make them tough).
Roll out into an 1/8-inch thick circle, cut into 9 pie shaped segments, and roll into crescents.
Place on a greased baking sheet and allow to rise again until close to doubled.
Preheat the oven to 425°.
Bake for 8-10 minutes or until lightly golden.

Notes:

Make Ahead: These are best fresh out of the oven. I haven't tried it, but I'm sure you can freeze the dough. Just make the dough through shaping into crescents then freeze them on baking sheets. Once frozen, place in a Ziploc bag and keep frozen until the day you want to bake them. Then remove from the freezer, place on greased baking sheets, and allow to set out for a couple of hours to thaw and rise. Then proceed with the rest of the recipe.

Diet: Egg Free