About a dozen years ago I was on a mission to find a go-to recipe for dinner rolls. I'm not big on spending hours of labor on a so-so roll! I tried several recipes that didn't wow me. Then, shortly after moving back to Oregon, my new friend, Wendy invited me over to learn how to make her crescent shaped dinner rolls. And? Angels sang, fireworks exploded, hallelujah, these were the ones!
I make these rolls every major holiday, and lately, I've been making them every single Sunday! The dough comes together quickly and the kids love rolling them out with me. It's a great family activity.
I serve these rolls with butter and homemade jam, and honey would be amazing as well. They get gobbled up in a hurry so I frequently double the recipe.
Crescent Dinner Rolls
2 cups warm water
2 tbsp yeast
1 tbsp sugar
1 cup butter, melted and cooled
1 cup sugar
3 beaten eggs
1 1/2 tsp salt
8 cups flour
Using whisk attachment, combine warm water, yeast, and tablespoon of sugar. Let sit five minutes. Add melted butter, sugar, eggs, salt, and 4 cups flour. Remove whisk attachment and attach dough hook. Add remaining 4 cups flour and knead.
Let the dough sit until it doubles in size, about one hour. Punch down.
Divide the dough into four parts. One at a time, roll each part into a circle, about 1/4 inch thick, on a floured surface.
Cut the circle into 8-10 triangles. (Note: the bigger the triangle, the fatter the roll. I like mine big!)
Roll triangles up, beginning with the wide end.
Place rolls, point down, on a greased baking sheet. Cover and let rise another hour. Bake at 375 degrees for 12-14 minutes, until golden.