If I had to pick one kind of bread to make, I would have to choose these cloud light cresent rolls. They are light and fluffy and perfect! And super easy to make. I've been making these for years and they are still my favorite!
My favorite thing about these rolls is that you mix them up, shape them, and then can forget about them until they're done rising. They don't require any weird rising times before shaping. This comes in handy when you're whipping up a fabulous Thanksgiving feast and want to get the rolls taken care of.
Cloud Light Crescent Rolls
Makes a full cookie sheet full, about 32 rolls
- 4 1/2 tsp. (2 packages) yeast
- 1 1/4 c. water
- 1/2 c. sugar
- 1/2 c. vegetable oil
- 3 eggs, beaten
- 2 tsp. salt
- 4 1/2 c. flour
- 2 T. melted butter, optional
- Heat water in microwave until warm (not hot or it will kill the yeast). Add water to mixer bowl (I use my kitchenaid). Add sugar, yeast and oil to water and stir to combine. Cover bowl (I use a dinner plate) and sit for 10 minutes or so until the yeast mixture is bubbly.
- When the yeast mixture is bubbly, add beaten eggs and salt. Gradually add flour. (I mix this in my kitchenaid with my white flat beater -- the one I use for cookie dough.) Dough will be a little sticky, but add enough flour that it's not super sticky.
- Prepare a well-floured surface to roll out dough. Divide dough into two sections. Roll each dough section into a circle. (I usually sprinkle a little flour onto the top of the dough before rolling out and rub some on my rolling pin too).
- Brush each dough circle with melted butter if desired. Cut with a pizza cutter into 16 triangles (like you're cutting a pizza). Roll up each triangle starting at fat end and ending at the point. Place on cookie sheet.
- Cover rolls with a clean towel. (At this point you can pop them into the fridge to bake later in the day or even the next day. Just let them rise an hour or so on the counter before you bake them.)
- Let rise until doubled in size. Bake at 375 for 10 minutes or until lightly browned.
Recipe from my sister-in-law, Meagan, but rewritten how I actually make them.