Crescent Rolls

This weekend Kitchen Dad and Daughter went out of town for a friend’s wedding. While the kitchen was relatively quiet, the young one and I made some crescent rolls. What I’ve discovered about cooking with a 2-year-old vs. a 5-year-old is that it’s easier if you have everything ready to go. I pre-measured ingredients and cracked the eggs in the bowl before he knew we were going to be cooking anything. This worked really well because I could just hand him the ingredients quickly and the pace moved right along.

The recipe comes from my favorite bread machine book.

Crescent Rolls Recipe

(makes 16 rolls)

• 1/2 cup milk
• 2 eggs
• 1/4 cup butter, cut up
• 3 cups bread flour
• 3 tablespoons sugar
• 3/4 teaspoon salt
• 1 1/4 teaspoons active dry yeast or bread machine yeast
• 2 tablespoons butter, melted

Add the first 7 ingredients to the machine and select the dough cycle. When the cycle is complete, remove dough. Punch down, cover and rest for 10 minutes. Grease baking sheets; set aside.

Divide the dough in half. On a lightly floured surface, roll each portion into a 12-inch circle.

Brush each circle with half of the melted butter.

Cut each circle into 8 wedges. Starting at the wide end of each wedge, loosely roll toward the point.

Place the points down, 2 to 3 inches apart on the prepared baking sheet.

Curve the end of each roll and form a crescent shape. Cover and let rise for 30 to 40 minutes or until nearly double.

Bake in a 375 degree oven for 8 to 10 minutes or until golden brown. Remove from baking sheets; cool slightly on wire racks. Serve warm or cold.

Served with a tomato-cucumber salad and the boy’s favorite cheese for lunch.