YEAST BAKING KNOW-HOW: CRESCENT ROLLS
Crescent Rolls
YEAST BAKING Know-How: Part 2
When working with yeast mixtures, be sure to read the recipe, as there are 3 different methods to mixing the dough. Each leads to entirely different product in texture and appearance. Here is a summary of the 3 methods.
THREE BASIC MIXING METHODS:
- Traditional Dough Method:
Ingredients are added into a large bowl in the order written and then beaten until smooth dough is formed. This step can be done by hand using a wooden spoon or in a stand mixer using the paddle attachment. The dough is then kneaded until very smooth and pliable, either by hand or using the dough hook of the stand mixer.
The dough is placed in a warm, draft-free place (about 85°F), covered with plastic wrap, to rise until double in size. Then the dough is punched down, shaped into bread, buns and coffeecakes. Again the dough is set aside to rise. Then the dough is baked. There are 2 risings in this method. Check out the best Cinnamon Rolls recipe.
TIP: Many professional bakers like to bake bread and buns in a convection oven, saying that the product rises beautifully, browns well and bakes more evenly than a standard oven. I have used both and do like the convection oven for bread (we like our bread with a brown crunchy crust) and buns in a regular oven. Experiment and see which you prefer.
2. Sponge Method:
This is a two-step mixing process which includes 3 rising periods. My Easter Paska Bread is done using this method (found in the Bread and Buns Category).
(a) Mix the yeast, liquid ingredients and enough flour to make a thick batter. The batter is set aside to rise until about double in volume and has many bubbles under the surface.
(b) The remaining dry ingredients are added until the dough leaves the sides of the mixing bowl. The dough is kneaded until smooth and pliable. The dough is then set aside to rise again until double.
(c)The dough is punched down and shaped and allowed to rise again. Bake.
3. Batter Method:
Ingredients are mixed to form a batter. No kneading. Only one rise period. Check out my No Knead Bread recipe.
BEST PANS TO USE:
-Loaf pans that are made of glass distribute heat evenly.
-Loaf pans and baking sheets that are darkened or dull metal absorb heat easily and give the bread and buns a lovely brown crust.
-For soft buns and rolls and coffeecakes follow the recipe suggestions. I like to use dull aluminum cookie sheets.
CRESCENT ROLLS
Crescent Rolls
Today’s recipe is an easy crescent roll recipe, perfect for that special family dinner or when you just want to spoil your family or friends. It makes lots – 4 dozen – so there are some to freeze for next time.
For these rolls I like to use my dull aluminum cookie sheets so that the color is light and golden.
INGREDIENTS:
2 packages instant dry yeast (2 tablespoons)
1 cup warm water
2 teaspoons sugar
2 cups milk
1 teaspoon salt
¼ cup sugar
1/3 cup shortening
8 cups flour
Melted butter or margarine
METHOD:
1. Dissolve 2 teaspoons sugar in warm water. Sprinkle yeast on top. Let stand 10 minutes, and then stir.
2. Scald milk and combine with salt, ¼ cup sugar and shortening. Stir until shortening is melted.
3. Cool mixture to lukewarm and add softened yeast.
4. Add just half the flour and beat with wooden spoon or stand mixer with paddle attachment until smooth.
5. Stir in remaining flour just enough to make a soft dough that does not stick to hands or the bowl. Use more flour if necessary.
6. Turn out onto a lightly floured board. Cover with a towel and let rest for 10 minutes.
7. Knead until smooth and elastic. Shape into a smooth ball. Place in a greased bowl (use butter or vegetable oil). Turn dough over to grease the entire surface. Cover and let rise in a warm place until double – about 1 ½ hours.
8. Divide the ball of dough into 4 sections. Roll each one into a circle about ¼ inch thick. Cut each circle into equal pie shaped pieces. Brush each with melted butter. Roll up each piece starting at the wide end. Place on greased baking sheet, curving the ends in slightly to form a crescent and tucking the center end under.
9. Bake in a moderate oven (375°F) for 15 to 20 minutes.
10. Yield: 4 dozen
Ingredients
- 2 packages instant dry yeast (2 tablespoons)
- 1 cup warm water
- 2 teaspoons sugar
- 2 cups milk
- 1 teaspoon salt
- ¼ cup sugar
- 1/3 cup shortening
- 8 cups flour
- Melted butter or margarine
Instructions
- Dissolve 2 teaspoons sugar in warm water. Sprinkle yeast on top. Let stand 10 minutes, and then stir.
- Scald milk and combine with salt, ¼ cup sugar and shortening. Stir until shortening is melted.
- Cool mixture to lukewarm and add softened yeast.
- Add just half the flour and beat with wooden spoon or stand mixer with paddle beater until smooth.
- Stir in remaining flour just enough to make a soft dough that does not stick to hands or the bowl. Use more flour if necessary.
- Turn out onto a lightly floured board. Cover with a towel and let rest for 10 minutes.
- Knead until smooth and elastic. Shape into a smooth ball. Place in a greased bowl (use butter or vegetable oil). Turn dough over to grease the entire surface. Cover with plastic wrap and let rise in a warm place until double – about 1 ½ hours.
- Divide the ball of dough into 4 sections. Roll each one into a circle about ¼ inch thick. Cut each circle into equal pie shaped pieces. Brush each with melted butter. Roll up each piece starting at the wide end. Place on greased baking sheet, curving the ends in slightly to form a crescent and tucking the center end under.
- Bake in a moderate oven (375°F) for 15 to 20 minutes.
Category: Baking Tips, Breads & Buns
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