Sweet Crescent Rolls Recipes

SWEET BUTTERY SOURDOUGH CRESCENT ROLLS

Steps:

• Put the yeast, warm water, egg, sourdough starter, sugar, baking soda, salt and 2 cups flour in a bowl or stand mixer with a dough hook. Stir to mix, stopping to scrape the sides of the bowl until the dough starts to come together. Add the melted butter, a bit at a time.
• Knead in a stand mixer on speed 2 (or turn it out onto a floured surface and knead by hand) for 7 minutes, adding a bit flour at a time (as needed) whenever the dough is sticking to the side of the bowl. The dough should pick up all the mess from the bowl, leaving the bowl clean. If hand kneading, it will feel lightly sticky to the touch, but shouldn't stick to your hands.
• Take the dough out of the bowl and form it into a ball. Brush the dough or bowl with oil and set the dough in the bowl, turning once to coat the dough with oil.
• Cover and let rise in a warm place until the dough has doubled in size, about an hour. While the dough is rising, spray 2 baking sheets with cooking spray or line with silicon baking mats.
• When the dough is ready, turn the dough out onto a floured surface and cut into three equal pieces. To make mini rolls, divide each ball into two.
• Covering the other balls with a towel (or refrigerating for later), take one of the balls and use a rolling pin to roll it out into a circle about 1/4 inch thick. If the dough resists and won't get to 1/4 inch, cover it and let it rest for 10 - 15 minutes and try again. Brush the flat circle with butter.
• Cut the dough into 8-12 triangular shaped "pie pieces". Take each triangle and roll up, starting at the fat side of the triangle. Brush the top again with butter. Repeat with the rest of the dough, leaving a couple inches of space between the rolls for them to rise. Cover with a clean towel and set the pans in a warm place to rise until doubled in size (about 45 minutes - 1 hour).
• Preheat the oven to 350 F. Put the pans in the oven and bake for about 15 - 20 minutes or until they are a pretty golden brown. Let the rolls cool slightly before eating.

SWEET POTATO CRESCENT ROLLS

Steps:

• Place water in a large bowl. Add yeast and stir to dissolve. Let stand for 5 minutes.
• Mash sweet potatoes in a small bowl, then add to yeast mixture with sugar, shortening, egg, and salt; beat with an electric mixer until combined. Beat in 3 cups flour, then add remaining flour, 1 cup at a time, until a stiff dough forms.
• Turn dough onto a floured surface and knead until smooth and elastic, 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled in size, about 1 hour.
• Punch dough down and divide into 3 equal pieces. Roll each piece into a 12-inch circle, then cut each circle into 12 wedges. Brush wedges with melted butter and roll, starting from the wide ends, into crescent shapes. Place crescents, pointed-ends down, on greased baking sheets. Let rise until doubled in size, about 40 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven until golden brown, 13 to 15 minutes. Remove from baking sheets to cool on wire racks.

SWEET CRESCENT ROLLS

Steps:

• In a medium bowl, combine butter, cottage cheese, flour and salt, until it forms a soft, shaggy dough. Shape into a disk, and wrap in plastic wrap; refrigerate until firm, about two hours.
• Food processor directions: Buzz the flour and salt in the food processor. Cut cold butter into little bits. Add to the food processor along with the cottage cheese. Process until it forms a ball and goes round 3 times-no more. Chill dough as above.
• Preheat oven to 375 degrees. On a well floured surface, roll the dough into a 14-inch circle. Cut circle evenly into 8 triangles. Roll each triangle up, from wide end to tip, turning ends of roll in to form a crescent.
• Place croissants 3 inches apart on a rimmed baking sheet. Bake 30 to 35 minutes or until golden brown. Transfer to a cooling rack. Cool 10 minutes.
• Add the softened butter and two teaspoons milk to 1/2 cup confectioner's sugar, stirring until glaze is of a drizzling consistency.Add the vanilla or lemon juice. It should be thin enough to pour while still coating the croissants.
• Drizzle the sugar glaze over the croissants. Serve warm, or let cool to room temperature. Store at room temperature in an air tight container, up to two days.