The next most expensive ingredient for some recipes besides meat and dairy products would have to be the crescent rolls. Oh yes, those buttery bites of heaven seem to show up all over the place from the regular dinner rolls to pigs-in-a-blanket appetizers to beef, broccoli calzones. The cheapest can of crescent dough (store brand) on sale runs about $1.25/can (8 rolls). However, one batch of the crescent roll dough was enough to make 32 rolls for under a dollar!!!! The only reason it was so “expensive” (quite laughable to use that world when it was less than a dollar) was because it used a whole stick of margarine (1/2 C.), 3 eggs and 1 C. of milk.
- Store brand on sale = $0.156/roll
- Homemade = $0.031/roll
Even though my rolls didn’t come out looking exactly picture perfect, I am pleased with the results. It’s one of those recipes that works when you apply the principle of “practice makes perfect.” This is another recipe I will be including in my binder to use again and again. I’ll have to update this post at a later date when I attempt to bake the rolls that I froze and show how they turn out.
Yeast mixture and milk/butter mixture in two separate containers.
After all the liquids have been mixed together along with sugar, salt and beaten eggs.
Adding the liquid mixture and flour together in the KitchenAid
After dough has been completely combined. This definitely took the addition 1 C. of flour to get it even close to being able to handle. It is a very sticky dough to work with.
After letting the dough rise for an hour on top of the stove while the oven was heating.
I rolled the first half into more of a rectangle shape instead of a circle because I wanted to use the dough for two different recipes (savory chicken squares and beef, broccoli calzones). Both recipes use the dough as the base but you typically have to press out the seams when you purchase the canned dough version.
Used a pizza cutter to divide the dough into 8 squares. This is enough for either a double batch of savory chicken squares or one batch of the beef, broccoli calzones.
Rolled the second half of the dough into a circle and used the pizza cutter to make 16 triangles.
Placed them on a greased cookie sheet and covered with plastic wrap before placing in the freezer for a few hours. After they were frozen through, I dumped them all together in a ziplock back and placed back inside the freezer.
Only made 12 rolls and used the remaining 4 triangles for lunch with the boys. I was getting really short on time since Isaac had therapy, so I improvised. 🙂 I mean it only took 10 minutes to bake. That’s 10 minutes I used to gather everyone’s shoes and make sure the diaper bag was packed and ready to go.
Didn’t look all that pretty, but…..
they melted in my mouth!! Wowzers! Even though I didn’t brush softened butter on the insides of all the rolls, I did brush melted butter over the tops of these immediately after pulling out of the oven. It really did help keep the bread nice and soft. Everything is better with butter!…Hahaha! I’m starting to sound like my dad. 🙂
So there you have it…What these rolls lacked in appearance, they truly made up in taste. And unlike the Pillsbury or store-brand crescent rolls, you can freeze these babies. Oh yeah! Again, I’ll have to update this post later after baking one of the frozen rolls to see if they hold the crescent shape better.
*Update: After making these again, I found that it is extremely important not to forget to spread the butter on the circle before cutting and rolling. The butter helps the rolls not stick so much so they retain their shape. Also they did GREAT after freezing and baking. Couldn’t tell the difference between the fresh baked and the frozen rolls. Yay!
Crescent Rolls – by TastyKitchen.com
- 2 T. dry active yeast
- ½ C. warm water
- ½ C. butter
- 1 C. milk
- ½ C. sugar
- 1 tsp. salt
- 3 eggs, beaten
- 4 ½ C. flour (up to 1 C. more if needed)
Dissolve yeast in ½ C. warm water. Set aside and allow yeast to activate about 10 minutes. Heat butter and milk until butter is melted. Allow to cool. Add sugar, salt, eggs and yeast mixture to the milk mixture. In a stand mixer, combine 4 ½ C. flour and the milk mixture. Mix until smooth and mixture begins to pull away from the sides of the bowl. If mixture is too sticky, slowly add up to 1 C. flour while the mixer is running. The dough should be slightly sticky, but workable. Remember, a soft dough makes a light roll. Cover the mixer bowl and allow to rise until doubled, approx. one hour. Divide dough into 2 equal pieces and form into balls. Turn first ball onto a large floured surface. Using a rolling pin, dusted with flour, roll out ball into a 16-17” disk. Using the back of a spoon, spread very soft butter all over the dough disk. Cut like a pizza into 16 pieces. Each piece of dough now looks like a long triangle. Taking hold of each end of the bottom of the triangle, stretch the dough gently and roll up to the point. Place each roll onto a cookie sheet, curving in into a crescent shape. Make sure to tuck the end under the bottom of the roll (otherwise it will pop up and burn). Allow to rise for about an hour. Bake at 400 degrees for 10 minutes. Brush the tops of the hot rolls with butter. Yields 32 rolls.