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Thick Crescent Rolls

Add these crescent rolls to a comfort dinner or enjoy them as a snack.
Prep Time3 hours 30 minutes
Cook Time9 minutes
Course: Bread
Cuisine: American
Keyword: Comfort, rolls
Servings: 8 people

Equipment

  • 1 16 oz small bowl pourable is helpful
  • 1 set of measuring cups and spoons for dry ingredients
  • 1 pourable measuring cup or small bowl
  • 1 Spoon
  • 1 large mixing bowl
  • 1 countertop mixer can use regular items, this is just easier
  • 1 wooden spoon or mixing attachments
  • 1 silicone counter mat
  • 1 cooking spray canola or vegetable oil
  • plastic wrap
  • 3 12 x 18 baking sheet pans may use 1 and alternate use
  • 3 clean towels large enough to cover pans
  • 1 basting brush

Ingredients

  • ¼ Cup + 1 TBSP warm water (105-110°) warm in oven 15 seconds
  • 2 TBSP active dry yeast
  • 1 Cup milk may use unsweetened almond milk
  • 3 eggs
  • ½ Cup granulated sugar
  • ½ Cup canola oil may use vegetable oil
  • 2 tsp salt
  • 5 ½ Cups all purpose flour divided
  • butter may use dairy free

Instructions

  • In a small bowl combine 2 TBSP active dry yeast and ¼ Cup + 1 TBSP warm water. Gently stir. Cover and let the mixture stand about 10 minutes. Yeast will become fluffy!
  • Meanwhile, heat 1 Cup milk in the microwave 15 seconds until just warm, not scalding. (must cool down if above 110°)
  • In a large bowl, beat 3 eggs, ½ Cup sugar and ½ Cup oil with a whisk.
  • Stir in 1 Cup warm milk and the yeast mixture.
    With a wooden spoon (or paddle attachment), stir in 2 tsp salt and 5 cups of the flour until combined. Add flour 1 Cup at a time and mix fully before adding the next.
  • Switch to a hook dough attachment on the last cup of flour if using a counter mixer. Use the hook to knead the dough for about 5 minutes until the dough is slightly sticky.
    If not using a mixer, turn the dough onto a slightly floured surface and knead to form moderately soft dough, still slightly sticky. Flour your hands if kneading with your hands.
  • Cover with plastic wrap sprayed with cooking oil spray and allow the dough to rise in a warm place until double in size or more. It will still be slightly sticky! About 2-3 hours.
  • Lightly grease 12 x 18 inch sheet pans and set aside.
  • Punch the dough down and split into thirds.
  • Roll one section into a circle about the size of a dinner plate. With a pizza cutter ,cut once down the middle, then across then diagonally to make 8 wedges.
  • Roll up each wedge from the wide end toward the point. Place the rolls point side down on the prepared pan. Repeat with the remaining sections.
  • Cover with a clean dish towel and let rise until doubled in bulk, about 15 minutes.
  • Meanwhile, preheat the oven to 400℉. Bake 5 minutes on the bottom rack; then move to the middle rack and bake an additional 5 minutes or until the rolls are light brown. Remove the rolls from the oven and brush the tops with butter.