Friday, December 21, 2012

Sharing the Love: Butter Croissant Rolls

Cory says I'm the only one he knows who bakes their own dinner rolls.  Truth be told, I'm a bit of a bread snob.  I love homemade bread.  I got spoiled by my mom growing up.  And in the day of the breadmaker, it's just so easy!

This is my sister Amy's recipe.  I can never get them consistent in size, but that's part of their charm, I think.  The thing about homemade bread is because there are no kind of preservatives, it's really best the same day.  But if you wait until they reach room temperature and then freeze them, they'll taste fresh whenever you pull them out of your freezer!  Make these for your holiday dinner; you won't regret it.

7 oz warm milk
1 egg, room temperature
4 T room-temperature butter
2 3/4 c bread flour
1 tsp salt
2 T sugar
2 tsp yeast.

Put ingredients in your breadmaker according to its directions.  Run on dough cycle. When it's finished, roll into a 12 inch circle on a floured surface.  Cut with pizza cutter into triangles.  Amy does 12; I do 20.  (I cut it into quarters and then cut five slices out of each section).  Roll up wide edge to point.  Place point-down on a greased cookie sheet (I just line with parchment instead).  For Amy's size, bake at 350 for 25 minutes.  I've found that my size is perfect at 325 for 20 minutes.  Brush with melted butter.


1 comment:

Aleena said...

I made these rolls and the focaccia breadsticks and they were both delicious, I especially like the focaccia, thanks for sharing!