Snoozans Crecent Roll Recipe...

Discussion in 'Et Cetera, Et Cetera' started by B_Mademoiselle Rouge, Jan 9, 2008.

  1. B_Mademoiselle Rouge

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    You guys, she really has some great recipes!
     
  2. Gillette

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    Thank you.
     
  3. snoozan

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    Would this be a good time to post my recipe for homemade crescent rolls? They are hard work, but so worth the effort.

    INGREDIENTS


    Dough
    3/4 cup skim milk
    16
    tablespoons unsalted butter (2 sticks), cut into 16 pieces
    1/4
    cup granulated sugar
    3
    large eggs
    3 1/2
    cups unbleached high-protein all-purpose flour (17.5 ounces) (such as King Arthur) or 4 cups (20 ounces) unbleached all-purpose flour (such as Pillsbury or Gold Medal) plus extra for work surface
    1
    teaspoon instant yeast or rapid-rise yeast1 1/2teaspoons table salt

    Egg Wash


    1 egg white beaten with 1 teaspoon water


    1. Microwave milk, butter, and sugar in 4-cup microwave-safe measuring cup until butter is mostly melted and mixture is warm (about 110 degrees on instant-read thermometer), about 1 1/2 minutes (alternatively, heat milk, butter, and sugar in small saucepan over medium heat until warm; remove from heat). Whisk to dissolve and blend in sugar. Beat eggs lightly in medium bowl; add about one-third of warm milk mixture, whisking to combine. When bottom of bowl feels warm, add remaining milk mixture, whisking to combine.

    2. Combine flour and yeast in bowl of standing mixer fitted with paddle attachment; mix on lowest speed to blend, about 15 seconds. With mixer running, add milk and egg mixture in steady stream; mix on low speed until loose, shiny dough forms (you may also see satiny webs as dough moves in bowl), about 1 minute. Increase speed to medium and beat 1 minute; add salt slowly and continue beating until stronger webs form, about 3 minutes longer. (Note: Dough will remain loose rather than forming a neat, cohesive mass.) Transfer dough to large bowl, cover bowl with plastic wrap, and place in warm, draft-free spot until dough doubles in bulk and surface feels tacky, about 3 hours.

    3. Line rimmed baking sheet with plastic wrap. Sprinkle dough with flour (no more than 2 tablespoons) to prevent sticking, and punch down. Turn dough onto floured work surface and form into rough rectangle shape. Transfer rectangle to lined baking sheet, cover with plastic wrap, and refrigerate overnight.

    4. Turn dough rectangle onto lightly floured work surface and roll out into a 13X20 rectangle. Cut in half longways, and then each strip into fours. Cut those rectangles into two triangles. Pull each triangle slightly, then roll up to shape. Arrange crescents in four rows on parchment-lined rimmed baking sheet; wrap baking sheet with plastic wrap, and refrigerate at least 2 hours or up to 3 days.

    5. Remove baking sheet with chilled rolls from refrigerator, unwrap, and cover with overturned large disposable roasting pan. (Alternatively, place sheet pan inside large garbage bag.) Let rise until crescents feel slightly tacky and soft and have lost their chill, 45 to 60 minutes. Meanwhile, turn oven light off, place rimmed baking sheet on lowest rack, adjust second rack to lower-middle position, and heat oven to 425 degrees.

    6. With pastry brush, lightly dab risen crescent rolls with egg wash. Transfer baking sheet with rolls to lower-middle rack and, working quickly, pour 1 cup hot tap water into hot baking sheet on lowest rack. Close door immediately and bake 10 minutes; reduce oven temperature to 350 degrees and continue baking until tops and bottoms of rolls are deep golden brown, 12 to 16 minutes longer. Transfer rolls to wire rack, cool for 5 minutes, and serve warm.
     
  4. Guy-jin

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    Damn you, woman. I'm on a low-calorie diet here.

    (Can you PM me that recipe? Thanks, doll.)
     
  5. B_Mademoiselle Rouge

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    I love bread, with lots and lots of butter!
     
  6. snoozan

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    I started going to the gym so I could eat more of those rolls. I mean really, ex-o-fucking-rent.

    How about I PM you my naked body covered in buttery rolls instead. I mean, err.... just a minute.
     
  7. Love-it

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    Hunger pangs! Fresh from the oven and lots of butter. The Atkins diet doesn't allow bread but I can still have butter, damn.
     
  8. snoozan

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    I can't do Atkins or any diet that completely prohibits bread and pasta. It's all about moderation. Which is why, when I make these rolls, I make sure I have a huge crowd of people to serve them to so I don't eat them all. And yes, you need lots and lots of butter.
     
  9. SpoiledPrincess

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    I love all kinds of fancy bread. Oh and pies :) If it's fattening bring it on.
     
  10. B_Nick4444

    B_Nick4444 New Member

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    recipes for hush puppies? chocolate chess pie?
     
  11. snoozan

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    you wanna use licorice ropes and string us together some bikinis made out of crescent rolls and throw ourselves at guy-jin? i'll supply the 55 gallon drum of butter too.
     
  12. SpoiledPrincess

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    But will there be monkeys?
     
  13. Guy-jin

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    I'll bring one.
     
  14. SpoiledPrincess

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    Don't spank it, we'll do that.
     
  15. snoozan

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    in that case, we're going to have to borrow a couple floggers from DC_DEEP.
     
  16. SpoiledPrincess

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    I've got a piece of two by four I keep handy in case occasions like this arise.
     
  17. snoozan

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    well in that case i'll bring my chainsaw.
     
  18. SpoiledPrincess

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    Oh that's a challenge, in that case I'm going to bring oxyacetyaline cutting equipment.
     
  19. snoozan

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    In that case the table saw and Mig welder I was going to bring might be overkill. Shall I make cookies instead?
     
  20. SpoiledPrincess

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    That sounds good, and a nice cup of tea :)
     
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