{"id":6585,"date":"2014-10-16T10:13:48","date_gmt":"2014-10-16T16:13:48","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=6585"},"modified":"2014-10-16T10:13:48","modified_gmt":"2014-10-16T16:13:48","slug":"homemade-crescent-rolls","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2014\/10\/16\/homemade-crescent-rolls\/","title":{"rendered":"Homemade Crescent Rolls"},"content":{"rendered":"

If your childhood was anything like mine you have fond memories of eating Pillsbury crescent rolls. \u00a0You’ve likely watched someone experience, or you’ve experienced for yourself, the frustration of getting the tube open after not peeling the paper enough and then banging it on the counter to get it to pop open. \u00a0Maybe your mom let you help roll them up and put them on the baking sheet. \u00a0And then you got to enjoy their warm, melt-in-your-mouth goodness with dinner. \u00a0Pillsbury will always have a special place in my heart, but these homemade crescent rolls might be what my kids remember enjoying.<\/p>\n

\"Crescent<\/a><\/p>\n

This recipe comes from my America’s Best Lost Recipes<\/a>\u00a0cookbook from America’s Test Kitchen.<\/p>\n

These were surprisingly simple to put together and bake. \u00a0You do have to let them rise twice, once after making the dough and once after forming the rolls.<\/p>\n

\"crescentrolls8\"<\/a> \"crescentrolls7\"<\/a> \"crescentrolls2\"<\/a><\/p>\n

So you’re looking at a minimum of 2 1\/2 hours from start to finish. \u00a0If you want to serve them to your kids for dinner start them with enough time. \u00a0I didn’t, so my kids ate them for dessert!<\/p>\n

\"crescentrolls1\"<\/a><\/p>\n

Be sure not to over bake these. \u00a0They get a tad dry when cooked too long. \u00a0Nothing that a little extra butter can’t cure, though! \u00a0If you’re planning to make these and then reheat them for later (think make-ahead Thanksgiving bread) bake them until just slightly golden so you can reheat them without fear of them drying out.<\/p>\n

You will probably need to make three sheets of rolls, 8 per sheet, unless you have large cookie sheets and a large oven. \u00a0It’s perfectly fine to bake the first two sheets and bake the other right after the first ons\u00a0come out. \u00a0Just be sure to keep them covered.<\/p>\n

These do rise during baking, so don’t place them too close together. \u00a0Also, try to cook similar sized rolls on the same baking sheet. \u00a0Unless you can roll a perfect circle of dough, some wedges will be bigger than others. \u00a0They’ll take longer to bake, and the smaller ones will take less time. \u00a0If you have different sized rolls on the same sheet some will be over baked while others will be under baked. \u00a0I emphasize this point only because I had one sheet that had some quite small and some quite large rolls and I had this problem. \u00a0Aren’t you glad you have someone to make mistakes for you?!<\/p>\n

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The only thing I might do differently would be to brush these with more melted butter right after baking. \u00a0Because there isn’t much better than that.<\/p>\n

Crescent Rolls<\/h3>\n

From America’s Best Lost Recipe<\/em><\/p>\n

Makes 24 rolls<\/p>\n

Ingredients<\/em><\/p>\n