I’m really trying to get back into yeast breads. There was a time when I made every bread we ate and while that’s not really feasible at this point in my life I’d like to at least make it sometimes. I made these to go with that delicious slow cooker salisbury steak a few weeks back because I was feeling like that old-fashioned meal needed some old-fashioned crescents to go with it.
My family loves those canned crescents rolls – and by “my family”, I mean me. I can’t even buy them anymore because I’ll eat half of the rolls before dinner is even ready. And yeah, I’m not gonna lie, I ate probably half of these before the salisbury steak was ready. But it’s okay because they’re really yummy. Plus I knew everything that went into them, they weren’t from a can, etc etc etc.
They are way less complicated than they look and I think they’re one of those breads that you’d really have to try to screw up. The dough does has a really long rising time but I’d say mine was ready in about half the time called for in the recipe. Just watch it to see when it’s doubled. An easy way to do that is to put a piece of tape on the side of your bowl where the dough originally is.
Your family will definitely be impressed if you put this on the table tonight.