© 2025 Cooking In The Jungle. Proudly created with Wix.com

  • Facebook - Black Circle

Crescent Rolls

March 24, 2017

 Look at them they are so sweet looking and the dough was so easy to work with and you don't need to knead the dough. Think of all the possibilities. Oh wait most of you can go out and buy the fun tube of crescent rolls that you get to tap on the counter and it pops open. I had to make mine form scratch. No tap and pop here in the jungle. But still, I could make these rolls and add almost anything inside of them. How fun. This time I added chopped garlic and butter into half of them, left the other half plain with just butter. This recipe makes 24 great little rolls. 

 

 

 

 

 

I love how this starter puffs up.

 

 

Punched down and ready to go

 

 

 

 

This dough behaves so nicely.

 

 How did I get 11 not 12?

 

 

 

 

Into the oven. OK so some of mine are big and some little I'll try harder next time

 

 

 1 Tablespoon of yeast

1/4 cup of warm water

1/2 teaspoon sugar

1 cup of warm milk

1/4 cup of sugar

1/2 cup of oil

1 teaspoon of salt

1cup of flour

2 eggs

3 -4 cups of flour

melted butter

chopped garlic or not

 

Instructions

Mix 1 Tablespoon of yeast with 1/4 cup warm water and 1/2 teaspoon sugar. Let stand until all puffed up, a few minutes

In a large bowl mix 1 cup warm milk, 1/2 cup of oil, 1/4 cup sugar and 1 teaspoon salt with a wooden spoon.

Add 1 cup of flour to mixture and mix well. Add 2 eggs and beat until smooth by hand. Add the yeast mixture that is all puffed up

mix vigorously until smooth.

Add the 3-4 cups of flour to the yeast mixture.  Mix it all up. Dough should be very sticky. Leave the sticky dough in the large bowl and cover with a tea towel.

Let rise for a few hours or until the dough has doubled in size.

When ready punch down dough and divide in half.

Roll dough onto a floured surface making a circle about 12 inches round. Dough should be about 3/8" thick.

Brush with melted butter and add chopped garlic if you like and cut with pizza cutter into 12 pieces.

Roll from the large end to the point to make a crescent roll. Place on parchment lined cookie sheet.

Cover the dough and let rise until double in size.

Bake at 375 degrees for 15 to 20 minutes until lightly browned, brush with melted butter while hot. 

Let cool or like me eat right away.  

Revised from Lilluna.com

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Please reload