Today we had roast beef, mashed potatoes and gravy, green beans and these yummy crescent rolls for dinner. The roast is great for Sundays because I just put it in the crockpot in the morning and it's ready for dinner, so I have time to work on the other dishes to really complete the meal. I really enjoy making bread and rolls. I'm the designated roll maker for all of the family functions. I have more than one recipe that I like, but this is one that I go to often. It doesn't take quite as long as some of my other ones and always looks and tastes great for just us, or when we are expecting company as well.
2 pkgs active dry yeast 1 tsp baking soda
1/3 cup water 1 cup buttermilk, warmed
2 eggs 1/2 cup butter
1/2 cup sugar 4 1/2 to 5 cups flour
1 tsp salt 1/4 cup butter, melted
I generally mix this up in my kitchenaid mixer. Any large mixer will work. I have done it by hand on occasion, but it's much easier with the mixer, if you have it. Add warm water and yeast to bowl. Then add buttermilk (I usually use 1 tbsp vinegar mixed with enough milk to make 1 cup, unless I have buttermilk on hand), sugar, eggs and 1/2 cup butter to bowl. Start mixer on low. Begin adding flour gradually, then add in salt and baking soda. Continue mixing and adding flour until you have a soft dough that's not too sticky. Allow to raise in a warm place until double in bulk. When you are ready to roll out the dough, divide it into 3 equal pieces and form into smooth balls. Roll each piece out with a rolling pin into a circle. Cut each circle in to 12 pie shaped wedges. Brush with butter and roll up starting with the wide end first to form crescent rolls. Brush again with butter and allow to raise until double in bulk. Bake at 350 degrees for 15 -18 minutes or until golden brown. Brush with butter when you remove them from the oven. Makes 3 dozen crescent rolls.