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.
We can do better. We can use pronounceable ingredients and make an even tastier crescent roll!
My mom brings these to the family reunion Thanksgiving meal, and there are zero leftover.
- 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
- 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.
- Place dough in a greased bowl, turn to grease the top. Cover and let rise until doubled, about 1 1/2 – 2 hours.
- 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.
- 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.
- Yield: 16 rolls.
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.
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.
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.
7) If the recipe calls for pre-baking before filling, prick all over with a fork and bake at 400 F for 10 minutes.
Voila! Pie crust magic. I hope it works for you.
Best wishes for happy cooking,