Gooseberry Patch Make-Ahead Dinner Rolls have long been a favorite in our home. I have made them so many times, I can't even count. They've been made for Thanksgiving, Christmas, special meals, potlucks, parties, and just for "regular company" too. I can't remember a single time that the recipe flopped. The other great thing? They are pretty easy to make. You can even make the dough ahead and keep it in the fridge over night to bake the next day. That has been very handy!
Since I have made a few tweaks of my own, I feel I can share this recipe with you. If you would like to see the original recipe it is in the Gooseberry Patch Christmas book 2 Cookbook.
Our Favorite Crescent Rolls--makes 16 or 32 rolls, depending on the size you choose
2 1/4 teaspoons yeast
1/2 cup sugar
1 cup warm milk
2 eggs, beaten
1/2 c butter, melted
1 1/4 tsp salt
3 1/2 -4 cups flour
DIRECTIONS:
Mix together the first 3 ingredients and let stand for about 20 min. Mine has stood shorter or longer, depending on what I get distracted by. In a separate bowl melt the butter, mix in the beaten eggs and salt. Pour the yeast mixture in with the butter mixture, gently adding 2 cups of the flour. Add the rest of the flour a cup at a time until it is just a little sticky. I do all this in my kitchen aid mixer, so it kneads and mixes at the same time. If you don't have a stand up mixer with a kneading hook, simply mix the ingredients together, then knead the dough for about 2 minutes. Cover the dough and let chill until you are ready to bake it.
Once you are ready to bake, divide the dough into two even balls. Roll out each ball and cut into triangles with your pizza cutter. I make 8 out of each ball if I want large rolls and 16 if I am wanting smaller ones, and wanting the recipe to stretch a little. The pictures you see in this post consist of making 16 out of each ball- so a total of 32 rolls.
Starting at the wide end of the triangle, roll up the dough into little crescents. Let them rise about an hour. If I have chilled the dough over night, the rolls do not rise until double in this rising. If I don't chill the dough they rise to about double. These pictures reflect the dough being chilled over night.
Bake at 375 degrees for 12-15 min. or until golden brown.
These crescents are definitely the best when they are hot, but truly they taste wonderful for at least a couple of days.
Is your mouth watering yet? Enjoy!!
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