Years ago I had a fascination for Crescent Rolls but knew, even then, that the contents of what came in the refrigerated tube could be improved upon with a homemade version. One Christmas, my grandparents gave me a bread machine as I was becoming a budding baker. When I found a recipe for Crescent Roll dough that I could make in my bread machine, you can imagine my sheer bliss!
Over the years this recipe has been tweaked and massaged but I think you will be happy with the final product. The early version called for vegetable shortening that is now substituted with coconut oil in its' hardened version.
The dough can be used for numerous recipes to include this delicious Chicken and Broccoli Crescent Ring, the Turkey Cranberry Pockets I will be sharing tomorrow and a variation stuffed with Spinach Lemon and Chicken.
My holiday assignment is always the request to bring the rolls and you can bet that these have graced many a Thanksgiving or Christmas Dinner table over the years.
This recipe is super easy to make and should not intimidate you in the least bit.
4 1/2 teaspoons (or 2 packages) active dry yeast
3/4 cup warm water (105 degrees)
1/2 cup sugar
1 teaspoon salt
2 large eggs
1/2 cup coconut oil or vegetable shortening
4 cups flour
1. If using a bread machine, put ingredients into machine according to your manufacturer and turn to dough setting and skip to step 3.
2. Combine yeast and warm water in bowl of mixer. Proof yeast by letting it sit until bubbly. Add sugar, salt and eggs. Mix. Add oil or shortening and combine. Add flour one cup at a time until it is incorporated and knead for 5 minutes. Let dough rise until doubled, at least one hour while covered in a warm spot.
3. When dough is done rising, divide dough into two balls. Roll each half into a 12 inch circle, about 1/4 inch thick. Spread with soft butter and cut each 12-inch circle into 16 wedges. Roll up each wedge, starting to roll at the largest end of triangle. Cover and let rise until double, at least one hour.
4. Preheat oven to 400 degrees. Bake 12-15 minutes until rich, golden brown. Brush with soft butter.
Makes 25-32 rolls.