For all of you who have waited long for this recipe... it is finally here! Mary's famous roll recipe! Actually, it originated from her grandmother, Helen Mitchell, whom passed it down to Mary. Apparently the original recipe came down through the echelons of the Relief Society before that. Now it is preserved in the Monson Family Kitchen blog, and will hopefully be a future part of a Monson family cookbook!
This recipe has been a family favorite for decades, baked for many a year by Mary's grandmother, and enjoyed by the Mitchell family since before Mary was born. I was fortunate enough to be introduced to this fantastic recipe during my first Mitchell Thanksgiving Dinner, at Mary's grandmother's house, while I was still dating my sweetheart. Mary picked up the recipe soon thereafter, and she quickly perfected the art of baking these scrumptious rolls! If you haven't been lucky enough to taste them, look no further than this recipe! Crescent rolls don't get any better than these!
Yield: 2 dozen
Ingredients:
- Yeast Start (1 Tbsp yeast, ¼ cup water, a pinch of sugar)
- 3/8 cup sugar
- 3/8 cup vegetable oil
- 1½ tsp. salt
- 1 cup hot water
- 1 large egg
- 4¼ cups unbleached white flour
- 1/3 cup powdered milk (optional)
Directions:
- Prepare yeast start in its own small bowl. (sprinkle pinch of sugar over yeast)
- In your main mixing bowl, combine sugar, oil, salt, and hot water.
- In a separate bowl, combine flour and powdered milk.
- Combine half of the flour mixture into the sugar mixture; mix until blended.
- Add egg and yeast start. Mix together.
- While mixing, add remaining flour in ½ cup increments.
- Let dough rise for 1 hour. Knead dough to work the bubbles out, and divide in half.
- Roll each half into a circle. Use a pizza cutter to divide into 12 equal slices.
- Roll each slice (gently with fingers) into a crescent shape, starting at fat end.
- Place on greased cookie sheet. Let rise 30 minutes more.
- Cook for 10 minutes at 375 degrees. Let cool.
Note: This is a very versatile recipe, and can also be used to make cinnamon rolls, scones, breadsticks, and delicious pizza dough!
Another Note: These rolls stand perfectly well on their own merits. But if you really want a rich experience, try slathering them with butter! Especially while hot!
Tuesday, November 15, 2011
Mary's Crescent Rolls / Sweet Rolls
For all of you who have waited long for this recipe... it is finally here! Mary's famous roll recipe! Actually, it originated from her grandmother, Helen Mitchell, whom passed it down to Mary. Apparently the original recipe came down through the echelons of the Relief Society before that. Now it is preserved in the Monson Family Kitchen blog, and will hopefully be a future part of a Monson family cookbook!
This recipe has been a family favorite for decades, baked for many a year by Mary's grandmother, and enjoyed by the Mitchell family since before Mary was born. I was fortunate enough to be introduced to this fantastic recipe during my first Mitchell Thanksgiving Dinner, at Mary's grandmother's house, while I was still dating my sweetheart. Mary picked up the recipe soon thereafter, and she quickly perfected the art of baking these scrumptious rolls! If you haven't been lucky enough to taste them, look no further than this recipe! Crescent rolls don't get any better than these!
Yield: 2 dozen
Ingredients:
- Yeast Start (1 Tbsp yeast, ¼ cup water, a pinch of sugar)
- 3/8 cup sugar
- 3/8 cup vegetable oil
- 1½ tsp. salt
- 1 cup hot water
- 1 large egg
- 4¼ cups unbleached white flour
- 1/3 cup powdered milk (optional)
Directions:
- Prepare yeast start in its own small bowl. (sprinkle pinch of sugar over yeast)
- In your main mixing bowl, combine sugar, oil, salt, and hot water.
- In a separate bowl, combine flour and powdered milk.
- Combine half of the flour mixture into the sugar mixture; mix until blended.
- Add egg and yeast start. Mix together.
- While mixing, add remaining flour in ½ cup increments.
- Let dough rise for 1 hour. Knead dough to work the bubbles out, and divide in half.
- Roll each half into a circle. Use a pizza cutter to divide into 12 equal slices.
- Roll each slice (gently with fingers) into a crescent shape, starting at fat end.
- Place on greased cookie sheet. Let rise 30 minutes more.
- Cook for 10 minutes at 375 degrees. Let cool.
Note: This is a very versatile recipe, and can also be used to make cinnamon rolls, scones, breadsticks, and delicious pizza dough!
Another Note: These rolls stand perfectly well on their own merits. But if you really want a rich experience, try slathering them with butter! Especially while hot!
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Hooray hoorah! I must make these next week for our own little Iowa Thanksgiving!
ReplyDeletewell alison, i'll be baking 2 batches of them(4 dozen rolls) in exactly one week, for my family's thanksgiving...i need to make them the day before,cause we'll be going down.
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