So who watched the big game last night? More importantly, who had some great food they want to share? I made a new version of Nutella Brownies that I will be sharing with you sometime soon. They were so fudgy, it was hard to actually bring the pan to the party, and not just keep them for myself. I also made an Artichoke Jalapeno dip that my husband loves. It was a great time with friends, good food and good drinks. I think we only half paid attention to the game.
If you are a regular around here, you know that I like fresh bread. There is just something special about measuring out the flour, kneading the dough, watching it rise, and then getting a perfect loaf of bread. It makes the whole house smell good, and there is a great sense of accomplishment when you cut into it and get to take the first bite. We will pretty much use any excuse to have bread with a meal. Pasta? Why not add more carbs? Soup? You have to have something to dip with! Pork chops? Why not!
I have seen a few versions of crescent rolls around recently, and I have been curious to try them. Not sure why, but it never dawned on me that you could make them from scratch. I almost never buy them, but I am used to crescent rolls coming out of a tube. Ok, that just sounds strange as I type it. Bread from a tube? Moving on…. Crescent rolls are actually pretty darn easy to make. They are also super light and fluffy. This recipe makes quite a few, but they are great reheated the next day. You could even wrap the dough and freeze it before the last rise.
- 1 (1/4 oz) package active dry yeast
- 1/4 cup warm water (110 to 115 degrees)
- 1/2 cup + 1 Tbls sugar , divided
- 3/4 cup warm milk (110 to 115 degrees)
- 3 eggs , beaten
- 1/2 cup butter , softened
- 1 tsp salt
- 5 to 5-1/2 cups all-purpose flour
- Melted butter
- In bowl of an electric mixer; mix together yeast and warm water. Add 1 Tbls sugar, and let stand for 5 minutes until foamy.
- Add 1/2 cup sugar, milk, eggs, salt and butter. Slowly add enough flour to form a stiff ball. Turn onto a floured surface and knead for 6 to 8 minutes. Add additional flour if needed. Dough will be smooth and elastic when done.
- Place dough in a well oiled bowl, turning to coat. Cover and let rise for about 90 minutes, or until doubled in size.
- Punch down the dough, and divide into 3 equal parts. Roll each part into a 12 inch circle. Using a sharp knife cut each circle into 8 wedges.
- Roll up the wedges, starting with the wide end going towards the point. Place on a lined baking sheet with the pointed end down. Cover and let rise for 30 minutes.
- Preheat oven to 375 degrees.
- Bake for 10-12 minutes until golden brown. Remove from oven and brush with melted butter if desired.