60 Minute Crescent Rolls

As always, I am on the search for good bread recipes. This was an awesome weeknight recipe I found. It is easy and you can easily prep the main course while making these at the same time. The rising time is really fast.

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K even said that these taste better than the tube-kind because they are missing the chemical taste those have. I made just a few small changes to the recipe, and making them with less butter was fine. The butter you brush on at the end does get absorbed, so they don’t remain shiny for long. You can always have more butter for the inside, or have them with some honey like I did. It was yummy for breakfast!

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Doesn’t the inside look so soft and fluffy? I loved these rolls! They also worked well to freeze and reheat later.

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Directions for Homemade 60-Minute Crescent Rolls

Adapted from I Heart Eating

  • 4 teaspoons sugar
  • ¼ cup butter, plus 1 Tablespoon (divided)
  • 1/4 cup milk
  • ¾ cup warm water
  • 1 Tablespoon yeast
  • ½ teaspoon salt
  • 2.5 cups flour
  • Oil

In the microwave, heat together the sugar, ¼ cup butter, and milk just long enough for the butter to melt and the sugar to dissolve. Pour into your stand mixer bowl, and allow to cool for a few minutes.

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Then, add the warm water and yeast. Let it sit for 5-10 minutes. Then add the salt, and 2 cups of flour.

It looks weird at this step...

It looks weird at this step…

Mix on low with the dough hook for a minute. Then add about ½ cup flour until the dough comes away from the sides of the bowl as it mixes.

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Once the dough is a ball, oil a medium bowl and let the dough rise for about 15 minutes, covered with plastic wrap.

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Preheat the oven to 400 degrees.

When the dough is ready, take it and pull it gently in half. On a lightly floured surface, or on a silicone liner, roll a half into a large circle, then cut slices like for a pizza.

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Take each slice and roll from the outer edge to the point, forming a crescent. Place on a lined baking sheet. Repeat with the second half of dough. This will make about 16 rolls. Let the dough rest, covered with plastic wrap or a towel for about 15 minutes.

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Then, bake in the oven for about 10 minutes until lightly browned.

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Once you remove the rolls from the oven, melt the remaining tablespoon of butter. Brush it lightly onto each roll. Serve!

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Directions for Homemade 60-Minute Crescent Rolls (without pictures)

Adapted from I Heart Eating

  • 4 teaspoons sugar
  • ¼ cup butter, plus 1 Tablespoon (divided)
  • 1/4 cup milk
  • ¾ cup warm water
  • 1 Tablespoon yeast
  • ½ teaspoon salt
  • 2.5 cups flour
  • Oil

In the microwave, heat together the sugar, ¼ cup butter, and milk just long enough for the butter to melt and the sugar to dissolve. Pour into your stand mixer bowl, and allow to cool for a few minutes. Then, add the warm water and yeast. Let it sit for 5-10 minutes. Then add the salt, and 2 cups of flour.

Mix on low with the dough hook for a minute. Then add about ½ cup flour until the dough comes away from the sides of the bowl as it mixes. Once the dough is a ball, oil a medium bowl and let the dough rise for about 15 minutes, covered with plastic wrap. Preheat the oven to 400 degrees.

When the dough is ready, take it and pull it gently in half. On a lightly floured surface, or on a silicone liner, roll a half into a large circle, then cut slices like for a pizza. Take each slice and roll from the outer edge to the point, forming a crescent. Place on a lined baking sheet. Repeat with the second half of dough. This will make about 16 rolls. Let the dough rest, covered with plastic wrap or a towel for about 15 minutes. Then, bake in the oven for about 10 minutes until lightly browned.

Once you remove the rolls from the oven, melt the remaining tablespoon of butter. Brush it lightly onto each roll. Serve!

 

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