Friday, November 20, 2015

Cloud Light Crescent Rolls

I posted this recipe in 2009, and it's one of my tried and true recipes that I've made over and over.  I gave the recipe a much needed update, so now you know exactly how I make them.  

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.

These rolls appear on our table on special days, like Christmas, Easter or Thanksgiving, but we also have them on regular days too.

I sometimes make these rolls the night before we need them and leave them in the fridge.  Then I pull the rolls out of the fridge and let them rise on the counter for an hour or two until they're puffy and ready to go into the oven.  They're really not fussy rolls and the rising time doesn't matter too much, just as long as they rise a little.

Printable recipe

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
Directions
  1. 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.
  2. 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.  
  3. 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). 
  4. 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.
  5. 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.)  
  6. 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.  

15 comments:

  1. Shelly Henroid makes a dinner roll like this one and it is TROUBLE! I have a hard time resisting bread from the over too. In fact now that I'm making my own bread weekly we go through so much more of it! I'm sure we would eat rolls right up!

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  2. The first batch I made (the ones I called you about) never did rise like they should have, but they tasted good. I decided to make another batch the next day to see if it went any better and it did! The next batch was beautiful, rose beautifully and came out looking and tasting great. Thanks for your help.
    Sincerely,
    Your untalented baking friend

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  3. This recipe saved my bacon! It has to be the best, and easiest rolls you can make. Thank you Jenny. You are a cooking Goddess!

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  4. With a diabetic in the house, I reduced the sugar (1 T of "evaporated cane juice" in place of 1/3 cup), but these were excellent. They took 75 minutes from first drop of water in the mixing bowl to the plate, and made our Thanksgiving leftover ham into little gourmet sandwiches.
    Because my go-to roll recipe can take most of a day (multiple rises) to get the texture everyone loves, I can see this being my last minute recipe! Thanks for sharing!

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  5. About how long does the rise to double in size take?

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    Replies
    1. Hi Lea,

      I'd let them rise at least an hour if you're in a hurry. I think I usually let then rise anywhere between one and two hours depending on how much time I have. If you want to prep them early in the day and then back them for dinner, let them rise for an hour and then stick them in the fridge until you're ready to bake them.

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  6. Thanks! I am wanting to have them as an after school snack for my kindergartner and was wondering what time to start them. This helps a lot! can't wait to try them!

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  7. I absolutely love these, and my family wants them all the time so I'm glad the recipe is easy thanks for posting it.

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  8. Loved these, going to make them again tonight. Thanks for posting them.

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  9. hi, i don't use vegetable oil - do you think it would work to substitute either olive oil or melted butter?
    thanks!

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    Replies
    1. Hi Kalle, I've never tried olive oil or butter. I bet they'd both work. I would probably use butter, since the olive oil might have too strong of a taste. I'd love to hear how they turn out.

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  10. which one do you like better - these rolls or One-hour rolls?

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    Replies
    1. Hi Marcela! These cloud light crecent rolls are my favorite. I make the one hour rolls more often though since they're faster.

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    2. Hi Marcela! These cloud light crecent rolls are my favorite. I make the one hour rolls more often though since they're faster.

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    3. Thank you :). I will make these then, and let you know how they came out.

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