Feeling uplifted and very capable after a job interview yesterday, I came home and decided I would follow through with my promise to Brian and would make him crescent rolls. He had bought some chicken, so this past weekend I said I'd bake an accompaniment to his main chicken dish for the week: and it turns out I was mostly successful in following through!
After a long, chaotic day, not too much blame can be placed with Baker Ali for forgetting a (key) ingredient to the crescents and for discovering a potential flaw in the recipe. See, the recipe was supposed to be for parmesan crescents, and I had even intended to sprinkle parmesan on top of the yummy-smelling rolls, except I remembered to do this after they were already cooled...meaning that any attempt to melt parmesan on top and make it 'stick' would have been futile.
Ah well.
The other aspect of the rolls that really wasn't too much of my fault was that they tended to unroll a bit in the oven. My thought is that after rolling them, putting a dab of egg wash or even butter/olive oil on the flap would help to hold them down better. If I ever make these again, I'll give it a shot myself.
All in all, Brian got his side dish to go with the chicken schnitzel that he whipped up for himself...and I'd say he did a pretty darn good job cooking himself dinner last night, too!
Crescent Rolls with Dill
*adapted from TheSeasideBaker.com
Ingredients:
3 cups flour
1 cup warm water
2.5 tsp yeast (or approximately 1 packet)
3 Tbs olive oil
3 Tbs olive oil
2 tsp salt
2 Tbs butter
Dried dill
Sea salt
Instructions:
In a small bowl, add the yeast to the warm water. Allow the yeast and water to sit for about 5 minutes.
In a large bowl add 1.5 cups of the flour and all of the salt. Mix the two together and make a hole in the middle of the flour. Add the yeast to the well in the flour. Mix everything together and add the olive oil and the rest of the flour, .5 cups at a time.
Once everything has been mixed in, knead the dough until it is no longer sticky, about 5 minutes.
Put the dough into a greased bowl and cover the bowl with a damp cloth. Next place the bowl in a warm corner in your kitchen, allowing the dough to increase in size, approximately 45 to 60 minutes.
Once risen, spread a fistful of dough out into a triangle shape. Starting at
the longer end of the triangle, roll the dough into the crescent roll shape. Place the crescents on a greased or non-stick baking sheet and bake at 375 degrees for 15 minutes.
While baking, melt the butter.
When the crescents are finished baking, remove them from the oven and brush them with melted butter. Generously sprinkle the crescents with sea salt and dill. Now: enjoy!
In a large bowl add 1.5 cups of the flour and all of the salt. Mix the two together and make a hole in the middle of the flour. Add the yeast to the well in the flour. Mix everything together and add the olive oil and the rest of the flour, .5 cups at a time.Once everything has been mixed in, knead the dough until it is no longer sticky, about 5 minutes.
Put the dough into a greased bowl and cover the bowl with a damp cloth. Next place the bowl in a warm corner in your kitchen, allowing the dough to increase in size, approximately 45 to 60 minutes.
Once risen, spread a fistful of dough out into a triangle shape. Starting at
the longer end of the triangle, roll the dough into the crescent roll shape. Place the crescents on a greased or non-stick baking sheet and bake at 375 degrees for 15 minutes.
While baking, melt the butter. When the crescents are finished baking, remove them from the oven and brush them with melted butter. Generously sprinkle the crescents with sea salt and dill. Now: enjoy!
No comments:
Post a Comment