Is anyone elses favorite part of Thanksgiving the rolls? This is the first homemade roll recipe I have posted in 2014. Can you believe that? I can't. I usually try many new roll recipes every year, but this year I stuck to a few of my favorite breads instead . . . this Soft and Chewy French Bread and this Easy and Fabulous Focaccia were made quite often in my kitchen for Sunday dinner.
But last time I served bread with dinner, I really wanted rolls.
But last time I served bread with dinner, I really wanted rolls.
If you want a good roll recipe to try, these were fantastic. They really are as light as a cloud.
I used to be afraid of homemade crescents, because I could never make perfect triangles. But . . . YOU GUYS, it really doesn't matter. Once the rolls have risen and are baked, they don't look so uneven and they still taste amazing, so who cares.
Roll out dough into a circle and cut into triangles, just like a pizza.
Starting at the widest end, roll up and place tip-side down on a lightly greased baking sheet. Cover with a towel and let rise until doubled.
When the rolls have doubled in size, bake in a preheated oven for 10 minutes. Once they are baked to perfection, remove from oven and brush with melted butter. Brushing butter on top adds a lot of comforting flavor to the rolls. mmm . . . butter :)
These rolls were so good and impossible to stop eating. If you decide to make these, plan for at least a few rolls per person.
You might also like:
Sweet Potato Casserole
17 Leftover Turkey Recipes
Ultimate Slow Cooker Mashed Potatoes
Lion House Chocolate Cream Pie
You might also like:
Sweet Potato Casserole
17 Leftover Turkey Recipes
Ultimate Slow Cooker Mashed Potatoes
Lion House Chocolate Cream Pie
adapted from: The Badd
(Printable Recipe) or (Printable with Picture)
2 Tbl. active dry yeast
1 1/4 c. warm water
1/2 c. sugar + 1 tsp.
1/2 c. canola or vegetable oil
3 well-beaten eggs
2 tsp. salt
4 1/2 c. all-purpose flour
2 Tbl. melted butter, for brushing on top
In the bowl of a stand mixer, combine yeast, 1/4 cup of warm water and 1 teaspoon sugar. Let sit until bubbly and frothy, about 5-10 minutes. This is how you know if the yeast has been activated. If it does not get frothy, it didn't activate and you will want to start over. Once the yeast is frothy, mix in the remaining 1 cup of warm water, remaining 1/2 cup sugar, oil and beaten eggs using the paddle attachment. Switch out the paddle for the dough hook and add the flour and salt. Mix for a few minutes, scraping down the bowl occasionally until everything is incorporated. The dough will stick to the side of the bowl a bit and if you touch it, it will be sticky and will leave a little dough on your finger. That is exactly what you want for a cloud-like effect.
Cover your bowl with a kitchen towel and allow dough to rise in a warm place until doubled, about 1 1/2 hours. Once dough has doubled, turn it out onto a generously floured surface. Divide dough into three equal portions. Roll out first portion into a circle, between 1/8-1/4-inch thick. Using a pizza cutter, cut dough into 12 triangles. Starting with the widest end of each triangle, roll up. Place tip side down on a lightly greased baking sheet, placing rolls several inches apart. You will end up using more than one baking sheet. Repeat with remaining two portions of dough.
Cover baking sheets with a kitchen towel and allow rolls to rise until doubled, about another hour. Once rolls have doubled in size, preheat oven to 375 degrees and bake for about 10 minutes. They will be lightly browned. Remove from oven and brush tops with melted butter. Makes 36 rolls.
Jenn's Notes: Recipe can be cut in half. The way I know if my water is warm enough is, I hold my hand under the warm tap water and just before it is too hot to hold my hand under it, I fill up my measuring cup.
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