Baking in MS---Crescent rolls and cinnamon buns (bad pics included)
C and I had a great time at home visiting with my family and eating high off the hog (and the turkey, and the pie, and the cake, and the greens, and the gumbo, and the dressing...you get the idea).
My sis Nina requested crescent rolls for Christmas dinner, so we decided to give it a shot making it from scratch. I was amazed how well these turned out. Recipe was from www.allrecipes.com
Crescent rolls (deviations noted below):
Ingredients
* 2 (.25 ounce) packages active dry yeast
* 3/4 cup warm water (110 degrees F/45 degrees C)
* 1/2 cup white sugar
* 1 teaspoon salt
* 2 eggs
* 1/2 cup shortening (I used butter flavored crisco which turned out very nice)
* 4 cups all-purpose flour
* 1/4 cup butter, softened
Directions
1. Dissolve yeast in warm water.
2. Stir in sugar, salt, eggs, shortening, and 2 cups of flour. Beat until smooth. Mix in remaining flour until smooth. Scrape dough from side of bowl. Knead dough (I did about 6-8 minutes by hand), then cover it and let rise in a warm place until double (about 1-1/2 hours). I let the dough rise overnight which worked well.
3. Punch down dough. Divide in half. Roll each half into a 12-inch circle. Spread with butter. Cut into 10 to 15 wedge. Roll up the wedges starting with the wide end. Place rolls with point under on a greased baking sheet. Cover and let rise until double (about 1 hour). I let these rise for 2-3 hours which was fine as well.
4. Bake at 400 degrees F (205 degrees C) for 12-15 minute or until golden brown. Brush tops with butter when they come out. NOTE: These cooked very fast for me----I lowered the temp to 350 F and still almost scorched them by 10 minutes, so watch closely.
We then had the idea to use this base dough to make cinnamon rolls.
I rolled it out in 10 x 14 inch rectangles (x2). I slathered with butter, topped with a generous sprinkling of cinnamon, a few palmfuls of brown sugar to cover, and chopped pecans (not too many)---I eyeballed all of this. Rolled it up (you want a long roll) and cut each log in 5 pieces. I put in greased round cake pans and squished them down to give a nice generous roll. Let them rise about 1.5 to 2 hours and baked at 350 for about 14 minutes. Topped with homemade cream cheese frosting. Very yummy. Next time I think I'll add some lemon or orange zest to the dough just for an added something. The dough is not overly sweet, but I think some zip would be a nice addition.
My sis Nina requested crescent rolls for Christmas dinner, so we decided to give it a shot making it from scratch. I was amazed how well these turned out. Recipe was from www.allrecipes.com
Crescent rolls (deviations noted below):
Ingredients
* 2 (.25 ounce) packages active dry yeast
* 3/4 cup warm water (110 degrees F/45 degrees C)
* 1/2 cup white sugar
* 1 teaspoon salt
* 2 eggs
* 1/2 cup shortening (I used butter flavored crisco which turned out very nice)
* 4 cups all-purpose flour
* 1/4 cup butter, softened
Directions
1. Dissolve yeast in warm water.
2. Stir in sugar, salt, eggs, shortening, and 2 cups of flour. Beat until smooth. Mix in remaining flour until smooth. Scrape dough from side of bowl. Knead dough (I did about 6-8 minutes by hand), then cover it and let rise in a warm place until double (about 1-1/2 hours). I let the dough rise overnight which worked well.
3. Punch down dough. Divide in half. Roll each half into a 12-inch circle. Spread with butter. Cut into 10 to 15 wedge. Roll up the wedges starting with the wide end. Place rolls with point under on a greased baking sheet. Cover and let rise until double (about 1 hour). I let these rise for 2-3 hours which was fine as well.
4. Bake at 400 degrees F (205 degrees C) for 12-15 minute or until golden brown. Brush tops with butter when they come out. NOTE: These cooked very fast for me----I lowered the temp to 350 F and still almost scorched them by 10 minutes, so watch closely.
We then had the idea to use this base dough to make cinnamon rolls.
I rolled it out in 10 x 14 inch rectangles (x2). I slathered with butter, topped with a generous sprinkling of cinnamon, a few palmfuls of brown sugar to cover, and chopped pecans (not too many)---I eyeballed all of this. Rolled it up (you want a long roll) and cut each log in 5 pieces. I put in greased round cake pans and squished them down to give a nice generous roll. Let them rise about 1.5 to 2 hours and baked at 350 for about 14 minutes. Topped with homemade cream cheese frosting. Very yummy. Next time I think I'll add some lemon or orange zest to the dough just for an added something. The dough is not overly sweet, but I think some zip would be a nice addition.