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Bready or Not: Sweet Crescent Rolls in the Bread Machine

Mix the dough in the bread machine, shape it for the second rise, then bake in the oven. This dinner side is easy to make, and fantastic to prepare in a big batch to freeze for later! Modified from Allrecipes.com Magazine Oct/Nov 2014.
Course: Bread
Cuisine: American
Keyword: yeast bread
Servings: 24 rolls
Author: Beth Cato

Equipment

  • food thermometer
  • bread machine
  • parchment paper
  • food scale
  • cookie sheet
  • knife or pizza cutter

Ingredients

  • 1/2 cup warm water (110 degrees)
  • 1/2 warm milk or half & half (110 degrees)
  • 1 large egg room temperature
  • 1/3 cup unsalted butter softened
  • 3 3/4 cup all-purpose flour
  • 1/2 cup white sugar
  • 1 teaspoon salt
  • 2 1/4 teaspoon active dry yeast or 1 packet active dry yeast
  • 1/4 cup unsalted butter softened, for filling

Instructions

  • Place ingredients in recommended order for bread machine, usually liquid first: water, milk, egg, butter, flour, sugar, salt, and yeast. Start dough cycle, and let it mix and complete the first rise.
  • Prepare a baking sheet or sheets with parchment paper.
  • Once that is done, remove dough and divide in half using food scale. Roll each half into a 12-inch round. Divide the 1/4 cup butter in half and spread over each round. Use a knife or pizza cutter to slice each round into 12 wedges. Starting at the wide end, roll up each triangle gently but tightly to form a crescent roll. Place each roll, narrow side down, on the baking sheet.
  • Cover pan with plastic wrap or a clean towel and let rise in a warm spot for an hour. Meanwhile, start preheating oven at 400 degrees.
  • Once rolls are risen after the hour, bake for 10 to 15 minutes, switching pan position in oven, if necessary, to prevent overbrowning. Let cool for 15 minutes before serving.
  • Cool rolls can also be frozen for later enjoyment; thaw them at room temperature then heat wrapped in aluminum foil at 350 degrees for about 10-12 minutes.

OM NOM NOM!