tag:blogger.com,1999:blog-5511897216767402899.post8817969556030962278..comments2023-08-09T06:31:10.599-05:00Comments on Real Life Living: Crescent RollsAnnie Joneshttp://www.blogger.com/profile/07123644833186800503noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-5511897216767402899.post-79929020464532182342009-04-02T10:37:00.000-05:002009-04-02T10:37:00.000-05:00Blue: You are not my least favorite. That would b...Blue: You are not my least favorite. That would be (insert blogger name here). <BR/><BR/>I've made three or four batches of this dough so far, and every time it rises quickly in the fridge like yours did. But after punching it down and taking some of it out to bake, the rest of it does not rise again...or at least not much.<BR/><BR/>You can use a little flour to roll the dough if you like, but I actually use a little oil or pan spray when I roll dough. It's a trick I learned in the instructions that came with my Bosch mixer. That way, you aren't adding any additional flour to make the dough more stiff and dry. <BR/><BR/>The dough is already stiff from being in the fridge, so I try to let it sit for 5-10 minutes before I roll it out or form it in to rolls. Then, after I've formed the rolls, I let them rise for about 10-15 minutes before baking. <BR/><BR/>They need to either be covered with a towel to rise in a warm area in your kitchen, or if your microwave is large enough for your pan (mine is), you can heat a cup of water for a minute or so, take the cup of water out, then put the pan of rolls in the microwave and just let them sit there with the door closed until you're ready to bake them. <BR/><BR/>Or, you can heat your oven just a little (maybe just to 100°F) then turn it off and let the rolls rise there. If you do, just turn the heat up when you're ready to bake, but keep an eye on the rolls. Your bake time will not be the same since the rolls will bake a little as the oven heats up.<BR/><BR/>They won't rise much until they go into the oven, then they will rise quite a bit.<BR/><BR/>Don't be afraid of yeast doughs. They take a little practice, but they are worth it and before long, you'll be doing just fine with them. (And by the way, I was onto your joke yesterday. These rolls are the only buns in your oven! LOL!)<BR/><BR/>Let me know if you have other questions.<BR/><BR/>If anyone else out there has more tips on handling this dough, feel free to comment!Annie Joneshttps://www.blogger.com/profile/07123644833186800503noreply@blogger.comtag:blogger.com,1999:blog-5511897216767402899.post-52432282383635162802009-04-02T10:16:00.000-05:002009-04-02T10:16:00.000-05:00I bet that out of all the people on the interwebs ...I bet that out of all the people on the interwebs I am your least favorite. Every time I comment here it is becuase I need help :o(<BR/><BR/>I want you to know though, that I DO read you, every single post you write here, and they DO help me. Im just really lazy, and trying to cut back online a bit, so while I read a billion blogs, I have only commented a handful of times in the last few months!<BR/><BR/>Anyway.<BR/><BR/>I made the dough. For some reason my machines base does not spin ( the mixer) when I have the little dough hooks in instead of the beaters so after a bit I gave up and mixed it by hand. My dough tripled in size overnight - hilarity when the kids woke up and went to the fridge to get milk I tell ya-<BR/><BR/>After school I am going to be making the ham and cheese pinwheels - I figure that doing it after school will give them plenty of time to rise before cooking them for supper? <BR/><BR/>Ahnyway. when I go to make the pinwheeles, or the clovers or the crescent rolls ( I plan on making all three, on three different days, out of this batch of dough) do I need to punch down the dough or anything? I've never successfully made anything that contains yeast. In fact, this is the first time Ive managed to get something to actually RISE!, so now that I have my dough all huge and big in the fridge Im scared I will mess it up when it comes to rolling it out!<BR/><BR/>Do I just, separate it into four, flour my surface so it doesn't stick, and start rolling it? Should I let it warm to room temperature or work with it cold?<BR/><BR/>GAH! Im hopeless!Bluepaintredhttps://www.blogger.com/profile/09049030161558766505noreply@blogger.comtag:blogger.com,1999:blog-5511897216767402899.post-91612399165763440812009-03-30T15:01:00.000-05:002009-03-30T15:01:00.000-05:00Hope it works for you!Hope it works for you!Annie Joneshttps://www.blogger.com/profile/07123644833186800503noreply@blogger.comtag:blogger.com,1999:blog-5511897216767402899.post-84288014963223326802009-03-30T12:54:00.000-05:002009-03-30T12:54:00.000-05:00Ah you're a star. I have a recipe for cinnamon tw...Ah you're a star. I have a recipe for cinnamon twists which needs crescent rolls, but of course we can't get them in NI.Anonymoushttps://www.blogger.com/profile/16340429187911872470noreply@blogger.com