Are you looking for an Old Fashioned Crescent Roll Recipe the way Grandma used to make? This from-scratch buttery crescent roll will take you back to your childhood.
Hello again, dear reader. GOODe Ole Boy is BACK! Cris is lettin’ me do a little guest post series on here to let you experience just a taste of what I grew up with. Over the next few weeks I’m going to share some of my mother’s recipes. I’m going to let you in on recipes that she has found or grew up with herself, recipes that she has perfected, and recipes of hers that I have tinkered with to make my own.
He’s on a Roll, a Crescent Roll
The first part of this series is all about rolls. I’ll start out with the basic, and most popular roll recipe on my side of the family… Momma Goode’s Crescent Rolls. We will make this recipe a base for later creations such as pecan rolls, bacon cheddar crescent rolls, garlic parmesan rolls and, last but not least, candied bacon chocolate chip pecan rolls. Everyone reading this should be in unison with me as I say “MMMMMmmmmmmmmm…..”
There isn’t a member on my side of the family who doesn’t smile and lick their lips at the mere mention of these rolls. When I think of these buttery rolls of pure GOODEness, I think of Sunday dinners at Mom’s. The main course was either her fried chicken, roast beef or her chicken noodles. These rolls were just the accent to so many awesome meals we shared. They were there for every holiday dinner as well.
Mom is now in her 70’s and has just recently acquired a KitchenAid Mixer (affiliate) with a dough hook and has discovered that making the dough for these rolls, or any dough for that matter a snap. Imagine kneading your own dough for over 60 years… She is in pure heaven now and after trying one of these rolls, you will be too!
Old Fashioned Crescent Rolls (Momma Goode’s)
- 2 cups warm water
- 2 packs dry yeast not rapid rise
- 1 tsp salt
- 1/2 cup sugar
- 1/4 cup softened butter
- 1 egg
- 6-7 cups flour
- 1/2 cup melted butter
- Pour water and yeast into mixing bowl
- Sprinkle salt and sugar over the yeast making it sink to the bottom and let it sit until bubbles form.
- Once bubbles start forming, gently stir the sugar up from the bottom of the bowl
- Mix egg and softened butter together and add to yeast water.
- Set mixer on low using dough hook and slowly add flour 1/2 cup at a time until dough does not stick to the side of the bowl
- Separate dough into two balls and let rest on flour dusted counter.
- Grease two large baking sheets with butter
- After sheets are greased, roll out one of the balls of dough into a circle until dough is between 1/8 and 1/4 inch thick.
- Slather enough melted butter to cover the dough without pooling
- Using a pizza cutter, cut the dough into 8 triangles, like you would a pizza.
- Start with the outside edge of each piece and roll towards the center.
- Place each roll onto the baking sheets and shape into a crescent.
- Repeat with the other dough ball
- Cover rolls and let them rise for AT LEAST 45 minutes but NO MORE than two hours.
- Bake rolls in 400 degree oven for 10-12 minutes, until rolls are golden brown.
- Remove from oven and brush with remaining butter.
This is not a quick fix recipe by any means, but your wait will be rewarded. Trust me friends, after eating one of these rolls you will have a glimpse into my childhood and the appreciation I still have for my Mom’s cooking. Enjoy!
God Fearin’, Kid Rearin’, Beer Drinkin’, Guitar Playin’, Momma Lovin’ Redneck livin’ in the sticks of Indiana and blogging over at GOODeOleBoy.com. Come on over for a visit, but make sure ya bring yer sense of humor!