You are looking at the only thing I wanted to eat for dinner last night. I love homemade rolls anyway but these were so incredibly light and delicious I had to hurry up and bag them and put them out of my reach.
And the recipe makes 24 of these babies!!
I froze most of them and then for lunch I took two out and microwaved them for 30 seconds and they were just like they were last night. If I don't get some help eating the rest of them I'm going to be in serious trouble.
They aren't like the crescent rolls you buy in that little tube from the grocery store. These are better. Those are flaky and I wouldn't describe these as flaky, however they are tender and light and that little bit of salted butter on the top just makes my mouth water.
The shape that these are rolled into just make them that much lighter. Just the perfect dinner roll. I love them!
For more pictures and information just click the link below. She did a fantastic job on her website.
Amazing Dinner Rolls
Recipe from Cooking Classy
- 1/3 cup warm water (110 to 115 degrees)
- 2 1/4 tsp active dry yeast
- 1/3 cup + 1/4 tsp granulated sugar
- 1 1/3 cups warmed whole milk (110 to 115 degrees)
- 3/4 cup (divided) salted butter
- 1 large egg at room temperature
- 1 1/2 tsp salt
- 4 1/2 cups all-purpose flour
- Heat the water to the correct temperature and then add the yeast and sugar. Let sit for 5 to 10 minutes until foamy.
- In the bowl of your stand mixer, add the yeast mixture, milk, 5 Tbsp butter, egg and the salt. Mix with the whisk attachment until combined.
- Add 2 cups of flour and mix.
- Change the attachment to the dough hook and add the remaining 2 1/2 cups of flour.
- Dump the dough into a large greased bowl and cover with plastic wrap in a warm draft free location for about 1 1/2 hours. Until doubled in size.
- Pinch the dough down and then divide into two even pieces. Roll the first piece out on a floured surface until about 13 inches in diameter. Smear about 2 Tbsp of softened butter onto the surface. Cut it into quarters, then each quarter into 3 pieces so you have 12 triangles. Roll each triangle (fat side toward skinny side) and then lay on a lined cookie sheet, seam side down.
- Do the same with the other piece of dough so you have 24 rolled "crescent" dough pieces. They should fit 3 rows of 8 each.
- Cover loosely with plastic wrap for another hour and let rise.
- Preheat the oven to 375º the last 10 minutes of rising. Bake for 15-17 minutes or until golden. Smear with the remaining softened butter when they first come out of the oven. Serve hot.
- These freeze very nicely or you can refrigerate in an air tight bag for about a week.