I like to make these rolls if I'm taking dinner to someone or for special dinners, like Easter or Thanksgiving. But they're easy enough to make for dinner on a weekday. You just mix them up, roll them out and then let them rise until you're ready to bake them.
Cloud Light Crescent Rolls
recipe from my sister-in-law, Meagan
- 4 1/2 tsp. (2 packages) yeast
- 1 1/4 c. water
- 1/2 c. sugar
- 1/2 c. vegetable oil
- 3 eggs, beaten
- 2 tsp. salt
- 4 1/2 c. flour
- In small bowl, dissolve yeast into 1/4 c. warm water mixed with a sprinkle of sugar. Mix sugar and oil in larger bowl (or Kitchenaid bowl). Add 1 c. warm water, beaten eggs and salt to sugar/oil mixture. Stir in 1 c. flour. Add yeast mixture and remaining 3 1/2 c. flour. (I mix this in my kitchenaid with my white flat beater -- the one I use for cookie dough.) Dough will be sticky.
- On a well-floured surface knead dough adding more flour until not too sticky (so you can roll it out). Seperate dough into two sections. Roll each section out into a circle. Brush dough with melted butter if desired. Cut with a pizza cutter into 16 triangles (like you're cutting a pizza). Roll up each triangle starting at fat end and ending at the point. Place on cookie sheet.
- Cover rolls with a clean towel. Let rise until doubled in size. Bake at 375 for 10 minutes.