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In the interest of time – knowing that Thanksgiving is a couple of days away – here are 2 recipes to make your Thanksgiving better.

Real Ingredient Crescent Rolls

Everyone likes crescent rolls, right?  You peel them out of that weird cardboard tube, bake them in the oven, and then eat 4 before Grandma has finished the blessing.

crescent roll_Fotor

We can do better.  We can use pronounceable ingredients and make an even tastier crescent roll!

Real Ingredient Crescent Roll recipe and tutorial.  So tasty and so much better for you than Pillsbury!

My mom brings these to the family reunion Thanksgiving meal, and there are zero leftover.

Real Ingredient Crescent Rolls
Ingredients
  • 1 package dry yeast
  • 1/4 c warm water
  • 1/4 c sugar
  • 1 tsp salt
  • 1/4 c butter, at room temperature
  • 1 egg, beaten
  • 3/4 c scalded milk
  • ~ 3 c all purpose flour
  • Melted butter
Instructions
  1. Dissolve yeast in warm water in a large bowl. After it proofs, add sugar, salt, butter, egg, milk (make sure it is just warm to the touch) and 1 1/2 c flour. Beat at low speed until smooth. Stir in remaining flour 1/2 cup at a time until the dough is soft, not sticky.
  2. Place dough in a greased bowl, turn to grease the top. Cover and let rise until doubled, about 1 1/2 – 2 hours.
  3. Punch down dough and turn out onto a floured surface. Divide dough in half. Cover one portion to prevent drying. Roll remaining dough into a 10 inch circle. Cut the circle into 8 wedges. Roll each wedge tightly, starting at the wide end. Seal the pointed end. Place rolls on a greased baking sheet, point side down,and curve ends to shape into crescents. Repeat with the remaining dough half.
  4. Cover and let crescents rise for about 45 minutes or until doubled. Bake at 400 degrees F for 8-10 minutes, until lightly browned. Brush rolls with melted butter.
  5. Yield: 16 rolls.
Real Ingredient Crescent Roll recipe and tutorial.  So tasty and so much better for you than Pillsbury!
How to roll the crescents

These rolls are so good.  So, so good.  I think the recipe is a version of one from Southern Living, but I couldn’t find a butter-only recipe from them.  Southern Living has shortening (gasp!) rolls but nothing exactly like these.  The butter makes them so good.

Real Ingredient Pie Crust

(Ok, I’m just thinking that all ingredients are real, even the miscellaneous additives that keep our food from spoiling.  Let’s be clear, those additives are REAL.  They aren’t fake, they aren’t imaginary, and they do actually exist.  When we use the terms “real ingredient” or “real food” we mean free of random ingredients needed to provide ridiculously long shelf lives.)

Back on topic: pie crust.

IMG_0939

I love pie crust.  Buttery, flaky, melt-in-your-mouth pie crust.  I use it for pie (duh), quiche (a frequent main course), pasty (recipe to come soon), etc.  I make 2 recipes at a time and freeze half.  This recipe makes enough for 1 double-crusted pie.

1) Get out your food processor.

2) Add 2 1/2 cups flour, 1 tsp salt, 1 c butter (cold butter cut into tablespoon slices)

3) Process until thoroughly mixed. Pour into a bowl

4) Add 1/4 to 1/2 cup ice water.  Just enough to moisten all the dough, I add it 2 Tbsp at a time.  Do not, I repeat, DO NOT over mix.  Mix just enough to get it all to stick together.  If the butter is too sticky, put the whole thing in the fridge for a few minutes.  You should be able to make the dough into a disc without it crumbling apart.

5) Form the dough into 2 discs.  Cover with plastic wrap and place in the fridge for 30 minutes.

pie crust rolled
Rolled out on a silicon mat

6) When you are ready to roll, take out one disc and roll to 1/8″ thickness on a floured surface.  Frequently lift up portions and re-flour so that it doesn’t stick.  Use your rolling pin to transfer to a greased pie pan.

Saves frustration to periodically dust more flour underneath.
Saves frustration to periodically dust more flour underneath.

7) If the recipe calls for pre-baking before filling, prick all over with a fork and bake at 400 F for 10 minutes.

 pie crust finished

Voila!  Pie crust magic.  I hope it works for you.

Best wishes for happy cooking,

Emily sig

 

17 Comments on Real Ingredient Crescent Rolls and Pie Crust Recipes

  1. These looks great! I will have to give them a try. I mostly use freshly ground flour so I will have to measure it by weight as it seems to be different from “regular’ flour. I’ll let you know how it turns out!

  2. Hi I’d like to try this recipe. Hoping it’ll taste great! But what can I substitute for scalded milk because I can’t find any. Please do reply. :)

  3. Hey! I just tried you crescent rolls recipe using half whole wheat and half all purpose flour, I wrapped them around bacon and cheese strips and they turned out great. They are so delicious, I took them out of the oven about 10 mins ago and there are only 3 left on the rack. Three persons live in my house.

5Pingbacks & Trackbacks on Real Ingredient Crescent Rolls and Pie Crust Recipes

  1. […] Our pizza stone made all the difference (thanks Heather!) Making sure it’s in the oven during pre-heating is critical. It helps cook the pita bread quickly and makes a nice crisp outside and soft inside. We were both really surprised with the results of this recipe. I personally didn’t think it would turn out as good as we get in the stores, but it’s even better! Having hot and fresh pita bread whenever you want is so convenient. Don’t let all the steps intimidate you. It’s really easy to make, and it’s something you can get your children involved in as well. Have them form their own bread (there’s no right or wrong way to do it!) and they’ll love watching it rise in the oven. We’ve made this recipe half a dozen times already, and I expect we’ll be coming back for more almost every week. Our next goal is to make a completely whole wheat recipe! We also will be trying some different bread recipes made with real ingredients like these crescent rolls (and pie crust). […]

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