Come on in, grab a chilled glass of lemonade, stretch out on the couch, and let’s chat. With a basketful of a few variations of these swollen, golden, yeasty crescent rolls, you’ll be feeling A-okay in no time. Nothing says “down home” like a little lovin’ from the oven, and folks, that’s just what you’ll find today. No fluff, no fancy ingredients, just plain buttery crescent rolls. Prepare to smile.
I’ve never made crescents before. My mom always used the pop-open roll from the refrigerated section at the grocery store. Those seem to be an Americanized unfortunate replica of a croissant; kind of flaky, kind of roll-ish. I’m not really sure who the Pillsbury dough boy was trying to please when he created these. Today’s recipe comes from a newspaper cookbook which is increasingly becoming my favorite (among the 3 I own 🙂 There’s just something special about recipes passed down through the generations and submitted to county fairs by happy plumpy little white haired grannys that makes them taste so good. Nothing fancy, just really really hits-the-spot good. The secret-love. That’s my theory. After all, who’s gonna sit down and make a little notebook of all their best recipes to pass down to the grandkids? Only the happy plumpy smiling grannys who love their families- that’s who! A recipe from my mom’s notebook from great grandma coming soon!
Crescent Rolls (not to be confused with croissants or those odd Pillsbury rolls of the same name)
by Mary Lou Yinger
1 pkg (2 1/4 t. dry yeast)
1/2 c. sugar
1 c. warm milk
1/2 c. melted butter
2 beaten eggs
4 c. flour
1 t. salt
small amount of melted butter to brush on rolls after baking
1. Combine yeast, sugar and milk and let stand 30 minutes. Then add melted butter and beaten eggs and mix well. I used a portion of sourdough starter along with the yeast to make these rolls. It worked great, but would be equally good as is, pinky swear!
2. Combine flour and salt and add liquid ingredients, ixing well. Let stand several hours or overnight, covered with a damp tea towel.
3. When ready to bake, divide dough into thirds. Roll each into 8-inch circles and cut into 6 equall triangles. Roll triangles up from wide end and place on ungreased baking sheet.
4. Let rise 60 minutes in a warm place.
5. Bake at 375F for 15 minutes until nice and golden brown. Brush tops with butter, prop up your feet, and enjoy with your family.
Variant A- Spread a thin layer of butter over circles before cutting into triangles. Sprinkle with
chocolate chips and roll up.
Variant B- Cut into triangles and spoon 1 T. dulce de leche in the middle of the wider end.
Sprinkle with chopped pecans and roll up.