Wednesday, 19 November 2014

Bread Machine Crescent Rolls

1/2 cup warm water
1/2 cup milk
1 egg
1/3 cup butter, softened
1/3 cup white sugar
1 tsp salt
3 3/4 cups all-purpose flour
1 1/2 tsp yeast

1/4 cup butter, softened
garlic powder
Parmesan cheese (optional)
dry parsley flakes

Place water and milk into a small saucepan over medium-low heat and heat until temperature reaches 110F/45C.  Remove from stove and pour into your bread machine pan.

To the water/milk mixture add the egg, 1/3 cup of butter, sugar, salt and flour.  Ensure that all of the liquid is covered by the flour mixture.  Add yeast on top of the flour mixture and then carefully place pan into your bread machine.  You don't want your yeast to get wet. Select Dough setting.

When the cycle finishes (usually takes approximately 2 hours) remove dough from the pan and divide it in half.  Place one ball onto a lightly floured surface and roll it into a 12-inch circle.  Spread half of the butter onto the circle and sprinkle with garlic powder (Parmesan cheese, if using) and dried parsley (or only butter if you want something more simple).  I opted for one simple (see below) and one with garlic and parsley.  I'll use Parmesan cheese next time.

Using a pizza cutter (or knife) cut the circle into 8 wedges. 

Roll each wedge, starting at the thick end, and then place it on an ungreased baking sheet.  Repeat for the remaining wedges.

For the remaining ball of dough, repeat these directions and place these rolls onto a second ungreased baking sheet.  Cover each pan with a tea towel and place in a warm place for about 1 hour.  

Preheat oven to 400F.  Bake crescent rolls for 10-15 minutes or until golden brown.  These were the perfect side dish for my Creamy Cauliflower and Cheese Soup (which is Missy Moo's favourite meal)! 

Source: Inspired by - Sweet Dinner Rolls 

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