For Thanksgiving we have three lunches/dinners. I’m making pumpkin pie, cranberry salad, and crescent rolls. I even have a bottle of Pino Grigio to bring to one!
But I’m a fan of making things from scratch especially for special events and holidays. I vividly remember the smell of fresh cinnamon rolls and crescent rolls from my childhood. Every holiday my mom would be lovingly cooking up one of our favorites to bring along to Grandma’s. And they were so good that you literally fought for some!
So here’s the surprisingly simple recipe that every Thanksgiving dinner table should garnish!
Crescent Roll Recipe
2 packages active dry yeast
1/2 cup warm water
1/2 cup warmed milk
1/2 cup sugar
1 tsp. Salt
1/2 cup or 1 stick butter melted
5 cups flour
Add dry yeast and warm water to big mixing bowl. Whisk well. Let sit 10 mintes. Add everything else except flour. Mix well. Add 3 cups of flour. Mix evenly. Add the rest of the flour and mix evenly.
Knead the dough for 5 minutes on a floured surface. Place in a greased bowl with a damp towel to rest on top. Let sit in a warm place to rise for one hour until doubled.
Knead for 5 minutes. At this point you can place in the fridge for a day or two. Place in a ziplock bag or continue on.
Divide the dough in two. On a floured surface roll out one section of dough to 1/4 inch. Cut like a circular pizza into triangles. Cut 8-12 even sizes. Repeat on the second divided dough.
Makes about 16-24 rolls depending on how big you want them.
Place on baking sheet. Brush on melted butter for golden rolls.
Bake on 400° about 15 minutes.
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