Crescent Dinner Rolls

I have to say, it's been pretty dang nice to be on vacation visiting my family. My mom has been really supportive in trying to figure out some carbolicious type recipes that Braelyn can eat. That's the hard part. Braelyn is a carboholic! That kid would eat bread all day if she could, and now we're telling her that she can't.

Thus far, on the carb side, we've attempted a pancake recipe that was semi-successful at the beginning but turned out to be more like "blobcakes" by the end. Word of advice, always grease the pan in between rounds of pancakes. Otherwise those little gluten free boogers will not lift off the skillet in one piece! Today Braelyn and I came home to a delightfully thoughtful treat of banana muffins that my mom had made. Those turned out to be quite moist and delicious.

So while on my quest to continue to find bread-like recipes for Braelyn, I guess I'll just have to purge out all of my fantastic bread recipes for you all to enjoy. If you can't have 'em, share 'em! Right?! And staying true to the holiday spirit, these buttery babies are present at almost all of our seasonal family gatherings. I like to enjoy these rolls warm, right out of the oven, one section at a time. Yum!

 

 Crescent Dinner Rolls

 

Ingredients:

1 tablespoon active dry yeast

1 1/2 cups lukewarm water

2 eggs, beaten

1/2 cup (1 stick) melted butter, I always use salted in all my recipes

5 cups all purpose flour

1/3 cup sugar

1 1/4 teaspoon salt

1/4 cup plus 1 tablespoon instant nonfat dry milk

3 tablespoons butter softened

 

Directions:

1. In a large bowl, dissolve yeast in lukewarm water for 10 minutes. Blend in eggs and melted butter.



2. In a separate bowl, mix together flour, sugar, salt and dry milk. Add the dry mix to the wet mixture and blend well. Add additional flour to make a slightly sticky dough. It should still slightly stick to your fingers. Knead or mix for 5 minutes until dough is smooth.

3. Cover the bowl of dough with a damp towel and let rise in a warm place until doubled in size, about 1 hour.

4. Punch down dough. Lightly flour your work surface. Divide dough in thirds and allow to rest for 10 minutes.

5. Lightly flour tops of dough and roll out each section of dough into 12" circles.

6. Brush each circle with 1 tablespoon soft butter. Cut each circle into 10 pie-shaped wedges using a pizza cutter. (Yes I know there are only 8 sections in the picture, but these rolls were a little oversized)

7. Roll up each wedge starting from the wide section all the way to the point. Place point side down on lightly greased baking sheets at least 1" apart. Cover with greased plastic wrap and let rise again until doubled in size, about 45-60 minutes.

8. Preheat oven to 350 degrees and bake 15-17 minutes until golden brown. You can lay foil over the top of the rolls the last 5 minutes if the tops are getting too brown. Remove from the oven and brush tops with melted butter. (If you do not have a brush, take a stick of cold butter and run across the tops of the warm rolls)

*Makes 30 rolls

These are so delicious and freeze really well. Fill your bellies with half the batch. Then shove the other half in the freezer for a day you want to impress somebody, making them think you slaved away all day in the kitchen. Just warm them in the oven a little before delivery. It's our little secret!