Buttery Soft Crescent Rolls

Since my friend gave me a bread machine, I've been looking for and trying new recipes that use it. Many of the times when I've searched online, people say that they like to use the machine to make their dough, and then bake in their regular oven.

I started thinking about it and realized that this is a great idea. Mostly because my kitchen usually isn't warm enough in winter for dough to rise. And the other great thing, is that you can make all sorts of bread items, not just loaves of bread.

I found this recipe on Recipezaar...and my 8 year old son gives them 4 out of 5 stars. It was very simple and the rolls really get large when you bake them. They fluff up and have a nice buttery taste.

Buttery Soft Crescent Rolls

1/2 c. warm water
1/2 c. warm milk
1 egg
1/3 c. butter (softened)
1/3 c. white sugar
1 tsp. salt
3 3/4 c. all purpose flour
1 pkg (1/4 oz.) active dry yeast...about 2 1/4 teaspoons
1/4 c. butter (melted)

1. Place ingredients into bread maker in order recommended by manufacturer: water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast. Reserve additional butter butter (1/4 cup) for later.

2. Select dough/knead cycle and start. This cycle should mix dough and allow it to rise for 1 hour.

3. Turn dough out onto a floured surface and roll into a circle, about 1/4 inch thick. Brush with additional butter.

4. Cut into 16 pie shaped wedges. Roll wedges starting with wide end into crescent shapes.

5. Place on an ungreased baking sheet and allow to rise for an additional hour.

6. Bake for 10- 15 minutes at 375°F or until golden brown.

Best Biscuits

I love this biscuit recipe. I am a little picky when it comes to biscuits, but this recipe is on my top ten homemade biscuits list. For a couple of reasons. They are simple to make. In about 10 minutes or less, you can be sliding these into the oven. They rise beautifully and have a flavor that is nice enough for both sausage patties or some nice jam.

I brush some butter on the top of these when they're just about done baking. Be careful not to over bake these, they'll be a little light on the top but more done on the bottom if your oven is like mine.

INGREDIENTS

* 2 cups all-purpose flour
* 1 tablespoon baking powder
* 1 teaspoon salt
* 1 tablespoon white sugar
* 1/3 cup shortening
* 1 cup milk

DIRECTIONS
1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
3. Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
4. Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.