Pictured with Broccoli Cheese Soup II – I’ll be sure to share this with you soon! It’s a new favorite 🙂
These rolls are soft, buttery and so much better than canned! I haven’t had a canned crescent roll in ages, but these more than make up for the wait! I had to make some modifications to the recipe (posted below), but if you live in a drier climate, you might want to stick with the original amounts of water and flour. When I started making these, I knew that this dough was going to be much too loose for my tastes – loose dough is sticky, aka a pain in my ‘tox to work with. First, I reduced the water by 1/4 cup, but had to add about 3/4 cup more flour than called for to make this a workable dough. After kneading, my dough was tacky, not sticky, soft and smooth. In my experience with bread making, I have learned that recipes are a guideline more than a hard and fast rule to be followed. There are so many variables to consider, so don’t be afraid to make changes when they’re needed. This recipe makes a large batch so it’s perfect for big holiday meals or for freezing. To warm them up again, bake at 325 degrees for about for about 5 minutes. Thanks for reading, enjoy!
Best Dinner Rolls – adapted from Nomemade
- 1 3/4 c warm water
- 2/3 c nonfat dry milk powder
- 2 Tbsp dry yeast
- 1/4 c sugar
- 2 tsp salt
- 1/2 c butter
- 1 egg
- 5 1/2 – 6 cups all-purpose flour
Mix all ingredients in a bowl until combined, holding back about 1/4 of flour.
Knead 5-7 minutes. Add more flour 1 TBSP at a time if needed. Dough should be soft, smooth and not too sticky
Cover and let rise for an hour or until doubled in volume.
Punch the dough down, weigh and divide in half. Roll the first half of dough on a lightly floured surface into a large circle (mine was about 15 inches in diameter). Using a pizza cutter, cut the dough into 16 slices. Begin to roll the slice of dough in, starting from the wide and tuck the small point underneath.
Place the rolls on a parchment lined baking sheet. Lightly spray the tops with oil and cover with plastic wrap to rise until doubled. Repeat these steps on the second half. Preheat your oven to 375.
Bake the rolls for 15-20 minutes or until lightly golden brown. Brush tops with melted butter.
How beautiful. I agree that recipes are a guide but not a hard fast rules as so may things come into play, like all the humidity we have in Hong Kong, it makes bread making a challenge.
I bet! 🙂 I can’t imagine that kind of humidity 🙂
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