You get a Roll, and You get a Roll
Updated: Mar 28, 2019
You just gotta have something to sop up all that gravy and goodness on your plate, and what better to do that with, than a good "Herb Crescent Rolls"
This is one of my brother's favorite parts of the meal. He could eat a dozen or two. He eats them so fast he can't even hear people talking to him, "he's like a dog on a bone." Let me just tell ya there ain't nothin' as good as a hot yeasty, buttery, salty, tender roll. So don't walk to the kitchen to make these--RUN!!!! If there are any left and I don't think there will be you can make a turkey and dressing sandwich later that day.
Herb Crescent Rolls
Jason Smith, FNS
Makes 4 dozen
2-cups luke warm water
2-TBSP quick acting yeast
½-cup butter, melted and cooled
½-cup half&half, luke warm
6-7 cups all-purpose flour
· In a large bowl place the first 3 ingredients and let come to a foamy cloud.
· Sift the flour, salt and sugar together.
· When yeast has come to a foam add the eggs, butter, sugar and stir in.
· Stir in half the flour mix, then add the half & half and stir, finish with the rest of the flour.
· It will be a little sticky.
· Spray a large bowl and place the dough in bowl and cover and set in a warm spot and let double in size.
· Meanwhile place all the herb butter ingredients in a sauce pan, melt butter and stir In the herbs, take off heat.
· Preheat oven to 375, spray a baking sheet.
· Remove cover from dough and cut dough into 4 pieces.
· On a floured surface roll each dough ball out to ¼ inch thickness, brush with herb butter, using a pizza cutter, cut into 12 pieces so it looks like a pizza, roll up from the big end to point, then place on baking sheet.
· Let rise again to almost double in size.
· Bake for 12-15 mins or until golden brown.
· Remove and brush with more herb butter.
Tip: Make sure that the water is not to hot or it will kill the yeast. You can test the crescent doneness by tapping on it, if it sounds hollow then it’s done.