Best Ever Crescent Rolls

I found this recipe in the "Friend" magazine November 2007 and it's great. I thought I would share it! It's really easy but you spend a lot of time waiting for it to rise. I just make the dough in the morning, let it sit, roll them up in the afternoon, let them sit and cook them right before Bryan gets home from work.

1 Tbsp yeast
1 Tbsp sugar
1/3 cup warm water
3/4 tsp salt
1/2 cup canola oil
1/2 cup sugar
3 eggs, beaten
1 cup warm milk
5 cups flour, more as needed (I use 1 cup wheat flour and then 4 cups white flour)
1/2 cup butter, melted

1. In a small bowl, mix the yeast, tablespoon of sugar and warm water. Set aside for three to four minutes, allowing the yeast to activate. In a separate bowl, mix the salt, oil, and 1/2 cup sugar. Stir in the yeast mixture. Add the eggs and warm milk. Slowly stir in the flour. Add an additional 1/2 to 1 cup of the flour if the dough is too sticky to form a ball. (I use my KitchenAid for this)

2. Cover the dough and let it rise for three to four hours.

3. Divide the dough into two pieces. Roll each piece into a circle about 1/4 inch thick. Brush the dough with melted butter. Slice the dough like a pizza into 12 wedges and roll up each wedge from the wide end to teh narrow end. Place the rolls on baking sheets with the narrow tip of dough tucked underneath. Cover the rolls with a clean dish towel and let them rise another two to three hours.

4. Brush the tops of the rolls lightly with butter and bake them for 10 minutes at 375 degrees. Makes 2 dozen.


I also use this receipe to make cinnamon rolls. I just add 1 extra cup of sugar in place of 1 cup of flour. I roll the dough into a rectangle, put butter, cinnamon and sugar on it and then roll it and cut as for cinnamon rolls. They are pretty good.