Crescent Rolls

Light Buttery Overnight Crescent Rolls

*

*5 teaspoons Instant Dry Yeast

*1 tablespoon Granulated Sugar

*1/2 cup Warm Water 110*F.

*1 cup Water, plus 2 tablespoons

*1 cup Butter

*3/4 cup Granulated Sugar

*2 teaspoons Sea Salt

*4 Eggs, room temperature, beaten

*7 1/2 Cups All-purpose Flour, more if needed

*1/2 cup Butter, room temperature for spreading over roll dough, could set out butter overnight to soften


Directions:


Yeast proofing:


In a 4 cup measuring cup add warm water, yeast and 1 tablespoon sugar. Set aside to become bubbly.


Dough:


1. In a sauce pan add 1 cup water, plus 2 tablespoons and bring to a boil. Then add 1 cup butter, 3/4 cup sugar and 2 teaspoons sea salt.


2. Pour the above heated mixture into a stand mixing bowl on medium speed with dough hook and then add 1 cup of cold water.  Slowly add two cups of the flour and mix on medium speed until combined then add yeast and slowly add beaten eggs until combined. Scrapping sides of the bowl as needed.


3. Slowly add remaining flour, dough should be medium stickiness.


4. Refrigerate dough overnight in a large air tight container (snap on lid). You divide the dough into thirds and place in 3 small air tight containers with snap on lids.


5. In the morning divide the dough into thirds if you haven’t already done so, and form the dough into dough balls.  


6. Roll out each dough ball into round circles on a flour covered surface  around 1/2 inch thick. Then using a rubber scrapper or an offset spatula spread the softened butter and cut with a pizza cutter/rotary cutter into 12 wedges (like you would to cut a pizza)


7. Roll up each wedge starting with the fat end making a crescent roll. Place 12 crescent rolls on a Silpat covered 1/2 baking sheet. You will need 3 Silpat 1/2 baking sheets in all.


8. Dampen 3 flour dish clothes and cover the rolls. Let the rolls rise for 4 hours.


9. Bake in a pre-heated 400*F. oven for 12 minutes or until slightly golden.


Makes 30 rolls


Cinnamon Rolls:


Brown Sugar Mixture


*1/2 cup Brown Sugar

*1/4 cup Ground Cinnamon


Use the above roll recipe (dough refrigerated overnight and divided into thirds.) 


Roll out the dough balls into rectangular shapes and spread on butter and sprinkle them with the brown sugar mixture using a third of the mixture on each dough rectangle. Roll-up each rectangle into a log shape/jelly roll style, start with the length side and begin rolling into a long dough roll pinching the seam into dough. Use a sharp knife or dental floss and cut into about 1 inch slices. Try to get 12 rolls out of each log/jelly roll using 3 Silpat covered 1/2 baking sheets.


Cover rolls with damp flour dish clothes for 2-3 hours.


Bake in a pre-heated 375*F. oven for 15 minutes or until lightly browned.


Makes 30 cinnamon rolls.


Glaze


*1/2 cup Butter, room temperature

*2-3 cups Confectioners’ Sugar

*2 tablespoons Milk

*2 teaspoons Vanilla Extract

*1/4 teaspoon Almond Extract


Cream together the above glaze ingredients, adding 2 cups of confectioners’ sugar. Add more for desired constancy for spreading or drizzling. Spread glaze while rolls are still warm.


Recipe adapted from Ami Johnson 

 

 Have a great day!
Lindy 

  

Breadstick Bones

Breadstick Bones

Breadstick Bones

*

Yeast
:

*
*2  1/4 cups Warm Water

*3 teaspoons Instant Yeast

*1 teaspoon Sugar

*

Dry Ingredients:

*
*4 tablespoons Granulated White Sugar

*3 teaspoons Kosher Salt or Sea Salt

*6 cups Bread Flour, more as needed to make a semi-sticky dough

*

Melted Butter Topping Mixture
:

*
Add the following ingredients in a small bowl and set aside until ready to brush on the risen breadstick bones. Then brush on the melted butter topping ingredients over top of the risen breadstick bones and bake.

*
*6 tablespoons Butter, melt when needed

*1/2 teaspoon Kosher Salt

*1/2 teaspoon Garlic Powder

*1/2 teaspoon Italian Seasoning,  we used (McCormick Perfect Pinch Italian Seasoning)

*

Dough instructions
:

*
In a stand mixer add the yeast, warm water and 1 teaspoon sugar and allow the yeast mixture to become foamy.

*
Then whisk together in a bowl the dry ingredients and add 1 cup at a time to the yeast mixture, mixing in mixer on medium low spread for about 8 minutes or knead by hand.

*
Dough will be slightly sticky. Remove the mixing bowl with dough and cover bowl with a damp flour sack towel or tea towel. Allow the dough to rise 1 hour or until double in bulk.

*
Roll out the dough on a floured surface about 1/4-1/2 inch thick, in a rectangular shape and then cut the dough with a plastic pizza cutter or pizza cutter of your choice.

*
Then take each strip of dough and tie a knot on both ends of the strip, making a bone shape. (Strips need to be fairly long to be able to tie the dough knots.)

Place bones on a parchment paper covered 1/2 baking sheet. Use two 1/2 baking sheets if you don’t want the breadstick bones to touch each other.

*
Brush breadstick bones with melted butter topping mixture.

*
Bake in a preheated oven on 400*F. for 12-16 minutes or until they begin to brown slightly.

*
Note: We made this breadstick dough recipe a few days before we needed the breadsticks and froze the dough bones on the half baking sheet. Adding the butter mixture after thawing and rising. Then we baked them and they turnout great.

*

Makes around 20 breadstick bones, depending on size

Breadstick recipe adapted from The Comfort for Cooking

 

Breadstick Bones

Breadstick Bones

Breadstick Bones

Breadstick Bones

Breadstick Bones

Breadstick Bones

Enjoy!

Lindy