Crescent Rolls

Crescent Rolls

We had a really busy weekend, and I must confess that I was not as prepared as I should have been.

That lack of organization created quite a bit of extra stress – and a very tired and worn out momma.

So, this week I am determined to be on top of things. I already have a list for the even crazier weekend ahead – and I’m assigning tasks to my minions.

On the list – a double batch of these yummy yeast rolls for Easter Dinner.

Angel Girl and I are in good practice – having recently made 200 of them for the Church Valentine’s Banquet!

They are a rich, buttery roll that are perfect for a celebration!

Crescent Rolls

2 packages dry yeast (2 tablespoons)
1/2 teaspoon sugar
1/2 cup warm water
3/4 cup milk
1/2 cup butter
1 teaspoon salt
2 eggs
1/4 cup sugar
4-1/4 to 4-3/4 cup all-purpose flour
6 tablespoons butter, softened

Dissolve yeast and 1/2 teaspoon sugar in warm water. Let sit until doubled.

Meanwhile, add warm milk and butter to a small sauce pan and heat until the butter is melted.

Put the warm milk and melted butter to a large mixing bowl. Add eggs, salt, 1/4 cup sugar, and 2 cups flour.

Beat until well blended.

Add yeast and stir in additional flour to make a soft dough (about 2-1/2 cups).

Turn out unto a floured surface and knead until smooth and elastic, about 5 minutes.

Place in a large greased bowl, turning over dough so that the top is greased. Cover with a towel and let rise in warm place until doubled; about one hour.

Punch down dough. Divide in half. Cover and let rest 10 minutes.

With lightly floured rolling pin, roll out each dough half into a 16 inch circle. Spread each circle with 3 tablespoons of softened butter.

Cut each circle into 12 wedges. Roll up each wedge, starting at the wide end. Place rolled wedges, points down, 2 inches apart on greased baking sheets.*

Cover with a towel and let rise until doubled, about 30 minutes.

Bake at 350 degrees for 15-20 minutes or until golden brown.

Makes 24 rolls.

*One word of caution – sometimes a crescent roll will unwrap while baking – causing some strange shapes. It’s okay.  They still taste great. I save the nicest ones to serve my guests, and my kids are happy to eat the deformed ones.

Oatmeal Brown Sugar Rolls

BreadPreparations for Thanksgiving are in full swing here!

Although I’m not hosting – we have 2 different family meals to fit in this weekend.

We’ll be bringing yeast rolls and homemade jam to both.  Angel Girl has the first of 4 batches started now.

While they’re rising – I’ll share this family favorite – a light and fluffy dinner roll made with oatmeal and brown sugar. The oatmeal adds a whole grain without using whole wheat flour. Even people who are skittish about whole wheat rolls will eat these!

The recipe came from my oldest sister – who happens to have excellent taste. 😉

Oatmeal Brown Sugar Rolls

2 cups boiling water
1 cup rolled oats (I’ve used both old-fashioned and quick cooking)
3 tablespoon oil
1 tablespoon yeast
1/3 cup lukewarm water
2/3 cup brown sugar
1 teaspoon salt
5-5-1/2 cups flour

Pour boiling water over oatmeal. Cool to lukewarm.

Soften yeast in lukewarm water.

Combine the oatmeal, oil, brown sugar, and salt. Add flour to make a soft dough.

Knead 7-8 minutes.

Put in a greased bow, cover with plastic wrap and let rise until double. Punch dough. Let rise again.

Shape into rolls and place on a greased baking sheet. Cover with a clean cloth and let rise till doubled.

Bake about 20 minutes at 350 degrees.

Makes 3-4 dozen.


I’ve linked this post up with Tasty Tuesday at Balancing Beauty and Bedlam.


Choice 2Somehow in the craziness of Matt’s visit home, we’ve squeezed in a few refresher courses on cooking.

One of the things on his list was na’an – or Indian fry bread.

It was a good choice! Fast and easy to make, dirt cheap, and really yummy.

We make the master bread recipe from the Artisan Bread in Five Minutes a Day
Cookbook, store it in the fridge until we are ready to use it, then fry it up in oil.

Topped with whatever left-overs we have – meat, fresh veggies, black beans, and lots of cheese and sour cream – it is a delicious family favorite.

Basic recipe from Artisan Bread in Five Minutes a Day

3 cups lukewarm water
1-1/2 tablespoons yeast (2 packets)
1-1/2 tablespoons salt
6-1/2 cups flour
a 5 quart bowl or resealable, lidded, plastic container (I use an ice cream bucket)

Place the water in the ice cream bucket. Add yeast and salt. Mix.

Add the flour and mix it together with a wooden spoon or your hands. Don’t worry about kneading – it doesn’t need it.

The dough will be wet and somewhat loose.

Put the lid on the bucket and let it sit at room temperature until the dough has risen and starts to collapse. (About two hours.) Then just pop it in the fridge.

How easy is that?!

When you are ready to eat it, pinch off a ball of dough and set it on a floured surface. Flatten it with your fingers or a rolling pin. Don’t worry about the shape, or if it has holes or even making it look good – just mash it out.

Then heat some oil (vegetable, olive, even coconut oil works) in a heavy skillet over medium heat. Carefully lay the na’an in the skillet and cover with a lid.

When the na’an is puffed up and the bottom nicely browned, flip it over with tongs and cover it again.

It’s ready to serve when the both sides are browned.

Serve hot and fresh from the skillet.

Make as many as you want and store the rest of the dough in the fridge for up to two weeks.

Deceptively simply. Amazingly delicious.


French Bread

breadThe craziness is starting to wind down.

As we recover and try to find a new normal – I’ll share one of my favorite company recipes.

This French bread is easy and cheap to make and makes a simple meal look fancy!  I have made it hundreds of times over the years and served to many,many friends and relations.

We made 2 loaves early last week and enjoyed them at several meals – fresh with cavatini, again with spaghetti and then as Oven French Toast.

The original recipe is from my husband’s Aunt Sharon, a sweet lady and wonderful cook who passed away from cancer.

French Bread
recipe from Aunt Sharon

2 packages yeast
2 cups hot water
3 tablespoons sugar
1 tablespoon salt
1/3 cup oil (olive oil gives a great flavor  but vegetable oil works, too)
6 cups flour

Dissolve the yeast in 1/2 cup warm water. Set aside

Combine 2 cup hot water, sugar, salt, oil, and 3 cups of flour. Stir in the yeast. Add 3 more cups of flour.  Stir well.

Cover and let dough sit for 10 minutes. Stir down. Cover and let sit for another 10 minutes. Stir dough. Repeat 4 more times. (A total of six times).

Knead lightly and divide into 2 parts. Roll up into oblong loaves. Let rise 30 minutes.

Cut three diagonal slices in each top. Bake 400 degrees for 30 minutes.


Sandwich Buns

BunsWith graduation now less than one week away, my to-do lists are getting more and more crazy!

On today’s list – get a final count of all the buns in the freezer and decide if I have enough.

But I probably don’t. I may never.  How many buns are enough? Maybe just a few more than I already have. 🙂

At least the recipe is simple and one that I’ve made dozens and dozens of times. They’ve gone with me to many, many reunions, potlucks, and family meals where they are lovingly referred to as “Melinda Buns”.

They’re versatile too – we use them as dinner rolls, or sandwich buns and sometimes I divide the dough into 4 loaves and bake them as bread. I’ve even substituted up to half of the white flour for whole wheat.

Although a stand mixer with a dough hook (like my Bosch Kitchen Machine) is extremely helpful to make these – it still works to mix it together with a spoon and knead it by hand. Our grandma’s did it for it for years!

Melinda Buns

1/2 cup warm water
2 tablespoons yeast
4 cup lukewarm water
1 egg
1/2 cup sugar
12 cup white flour
1 tablespoon salt
1/2 cup oil

Dissolve the yeast in 1/2 cup water. Set aside.

In a large mixing bowl, mix together 4 cup of water, oil, salt, sugar, and egg.

Add yeast mixture and flour. Mix together.

Knead for 10 minutes.

Put in a greased pan and cover with plastic wrap. Set in a warm place and let rise until doubled. Punch down and let rise again.

Form into 60 buns.

Let rise about 30 minutes. Bake at 350 degrees for 20 minutes or the tops are brown and the bottoms set.