Sunday, April 17, 2011


This is one of those things I like to make when I have more time (like on Saturday or Sunday), freeze, and then bake for a random weeknight dinner.  Who doesn't love a hot roll in the middle of the week?!  (Shame on all of  you.)  The original recipe came from my friend, Shannon.  I changed a few minor things. :)

1 T. yeast

1/3 c. warm water

1 tsp. sugar

1 c. milk

1/2 c. sugar

1 tsp. salt

3 eggs

1/2 c.unsalted butter, melted

2 c. flour

3-4 cups additional flour

1/4 c. salted butter, melted


In a small saucepan, melt 1/2 cup butter.  Add milk and stir over medium-high heat.  When the edges start to bubble and it's about to boil, take it off the heat immediately.  Cool completely.  (I transfer the milk/butter to a measuring cup and put it in the fridge while I get everything else out and ready.)

Combine yeast, warm water, and a teaspoon of sugar in a measuring cup.

Combine cooled milk/butter, 1/2 cup sugar, eggs, and 2 cups flour in your mixer with whisks (I have a Bosch, so all my directions are basically for that mixer).  Mix on level 1 for a minute, then scrape the bowl and mix for another minute.

Add the yeast, which should be foamy, and 3 more cups of flour - the last cup being heaping.  Change to the dough hooks on your mixer and "knead" on level 1 for 10 minutes.  Once it's done kneading, split the dough in half and roll it out in a circle.  Brush with melted, salted butter.  Cut the circle like you would a pie until you have 16 triangles.  Roll from the wide side to the tip of the triangle to make a crescent roll.  Arrange on a 9"x 13" baking dish and freeze for a few hours, then put them in Zip-lock baggies to freeze for as long as you need.  (You may also bake them immediately, of course.)  Thaw the rolls and let them rise (that takes about 3 hours), then bake in a 375 degree oven for 8-10 minutes.  Brush with salted butter right as they come out of the oven.


melissa said...

Yum! Forgive my ignorance, but how do you scald milk?

I've tried freezing my rolls and thawing them and they're never nearly as delicious as when they're fresh. They aren't even as good as Rhodes rolls. What's the secret to tasty thawed rolls?

Nicole said...

I should have announced that I was explaining how to scald milk when I wrote that you get the milk to almost boil, then take it off the heat. Ta Da! Scalded.

Every time I did rolls that I thawed and baked they never got golden brown/delicious. I put them on a higher heat for shorter time and it did the trick.