Crescent Rolls

Crescent Rolls

We had a really busy weekend, and I must confess that I was not as prepared as I should have been.

That lack of organization created quite a bit of extra stress – and a very tired and worn out momma.

So, this week I am determined to be on top of things. I already have a list for the even crazier weekend ahead – and I’m assigning tasks to my minions.

On the list – a double batch of these yummy yeast rolls for Easter Dinner.

Angel Girl and I are in good practice – having recently made 200 of them for the Church Valentine’s Banquet!

They are a rich, buttery roll that are perfect for a celebration!

Crescent Rolls

2 packages dry yeast (2 tablespoons)
1/2 teaspoon sugar
1/2 cup warm water
3/4 cup milk
1/2 cup butter
1 teaspoon salt
2 eggs
1/4 cup sugar
4-1/4 to 4-3/4 cup all-purpose flour
6 tablespoons butter, softened

Dissolve yeast and 1/2 teaspoon sugar in warm water. Let sit until doubled.

Meanwhile, add warm milk and butter to a small sauce pan and heat until the butter is melted.

Put the warm milk and melted butter to a large mixing bowl. Add eggs, salt, 1/4 cup sugar, and 2 cups flour.

Beat until well blended.

Add yeast and stir in additional flour to make a soft dough (about 2-1/2 cups).

Turn out unto a floured surface and knead until smooth and elastic, about 5 minutes.

Place in a large greased bowl, turning over dough so that the top is greased. Cover with a towel and let rise in warm place until doubled; about one hour.

Punch down dough. Divide in half. Cover and let rest 10 minutes.

With lightly floured rolling pin, roll out each dough half into a 16 inch circle. Spread each circle with 3 tablespoons of softened butter.

Cut each circle into 12 wedges. Roll up each wedge, starting at the wide end. Place rolled wedges, points down, 2 inches apart on greased baking sheets.*

Cover with a towel and let rise until doubled, about 30 minutes.

Bake at 350 degrees for 15-20 minutes or until golden brown.

Makes 24 rolls.

*One word of caution – sometimes a crescent roll will unwrap while baking – causing some strange shapes. It’s okay.  They still taste great. I save the nicest ones to serve my guests, and my kids are happy to eat the deformed ones.

Sandwich Buns

BunsWith graduation now less than one week away, my to-do lists are getting more and more crazy!

On today’s list – get a final count of all the buns in the freezer and decide if I have enough.

But I probably don’t. I may never.  How many buns are enough? Maybe just a few more than I already have. 🙂

At least the recipe is simple and one that I’ve made dozens and dozens of times. They’ve gone with me to many, many reunions, potlucks, and family meals where they are lovingly referred to as “Melinda Buns”.

They’re versatile too – we use them as dinner rolls, or sandwich buns and sometimes I divide the dough into 4 loaves and bake them as bread. I’ve even substituted up to half of the white flour for whole wheat.

Although a stand mixer with a dough hook (like my Bosch Kitchen Machine) is extremely helpful to make these – it still works to mix it together with a spoon and knead it by hand. Our grandma’s did it for it for years!

Melinda Buns

1/2 cup warm water
2 tablespoons yeast
4 cup lukewarm water
1 egg
1/2 cup sugar
12 cup white flour
1 tablespoon salt
1/2 cup oil

Dissolve the yeast in 1/2 cup water. Set aside.

In a large mixing bowl, mix together 4 cup of water, oil, salt, sugar, and egg.

Add yeast mixture and flour. Mix together.

Knead for 10 minutes.

Put in a greased pan and cover with plastic wrap. Set in a warm place and let rise until doubled. Punch down and let rise again.

Form into 60 buns.

Let rise about 30 minutes. Bake at 350 degrees for 20 minutes or the tops are brown and the bottoms set.