Homemade Crescent Rolls

I didn't try freezing the dough so I can not say how it will be. What I did was to freeze some of the baked crescent roll and when I needed them just took them out and let them  few hours at room temperature. There were as good, like freshly baked. My opinion is that the inside butter is important, not just for the flavor but to help creating that croissant look, with separate layers. 

No.. it's not correct. I used 25 grams of FRESH yeast, which is the right amount of fresh yeast used for about 3 or 4 cups of flour. If you want to use active dry yeast as I know 2 tsp would be just enough for this amount of flour. Hope it helped.  If any other questions, let me know. 

I see. 6 tsp of fresh yeast would be too much. 3 tsp of fresh yeast would be enough for this amount of flour. 

I am glad you like them. We are pretty in love with them too:) I have to try using honey too, I'm sure they are delicious this way. 

I've never looked at the clock to see how much I knead the dough but I would say somewhere between 5 to 10 minutes. I am not sure what you mean by "overwhelmingly tasted of flour" , they are made with flour -  but tastes good and they taste of butter too. They are much better than a regular bread, lighter and fluffy,  bot not as light and fluffy as a croissant as they are not croissants. It is somewhere between. Make sure not too use too much flour so they don't get too heavy.    It's nice how the interior is separated because of the butter.  If any other questions, please feel free to ask, I am here to help. Hope you will try them once more, maybe next time will be better. My family and I really love these and didn't consider them heavy but try not too eat to many at once as they contain butter. 

I am very glad you tried this recipe and that it was a success. I love it too. In case you try any other of my  recipes  let me know your opinion. Thanks for your comment. 

I don't see why whole wheat flour wouldn't work. I would use both, half and half. I think this is the way I will make them next time. 

Thank you for your comment. I am sure they were both amazing, with either cinnamon or Nutella. These are very good ideas, I will have to try them too.  Yes, 2 or 2 1/4 tsp of active dry yeast is just perfect for the amount of flour used.  Let me know if you try any other variations. 

I am not sure if this would work as a pizza crust, but what I am definitely sure is that this recipe of pizza crust is very good and would work very well. http://homecookingadventure.com/recipes/mushroom-pizza. Let me know if you try it. 

I used all purpose, but probably unbleached bread flour works as well. Whatever flour you have in house is good. 

I don't know for sure, I didn't try it. I wouldn't do that, I'd better make them in advance and warm them a little bit before serving. 

yes, of course it would work if you double or triple  the recipe, you just need the patience to do all the work :). I am very glad you and  your family loved these. 

Reema, I am glad you and your family loved these. Indeed they are delicious, I really love them too.  Thank you so much for your comment, I really appreciate . 

Yes you can definitely fill them with different stuff, don't know about letting the dough rise with hot dog, how will you be able to roll them after? But I am sure the dough will rise, and you can make like small buns if you won't be able to roll:)

All purpose is fine but you can also use bread flour. If you use bread flour you might need to add more water if you feel it needs more. 

Hey:) sorry for the late answer. Don't know why it didn't work out for you, but we can think of some of the reasons. If it didn't rise means the yeast was not good. What kind of yeast did you use and how much? I am really sorry at that time I didn't make intermediary pictures so you can see the consistency of dough, but it is a dough easy to work with, especially if you dust your working surface with a little flour. It shouldn't have been sticky. Did you use the right amount of flour? It is possible to be the flour itself, maybe you should change the type of flour (another brand) and see if this works better.

The fact that you live in a hot humid climate it should have made the dough rise faster.  Just read about that problem that others who live in a humid hot area has encountered and I noticed it is an important  important  factor to take in count as you might need to reduce the liquid the recipe requires or add more flour. 

http://community.kingarthurflour.com/content/adjusting-bread-recipes-hothumid-weather

So I guess you will have to add more flour or less liquid, to get the right consistency because of the climate and make sure you use a good yeast. 

Let me know if  this helped you and if you have any other questions don't hesitate to ask me.

Thank you for this comment:) I am sure they were delicious, great you made them with a part of whole wheat flour, for more nutritious  rolls:)

Hey:) You did good using bread flour, this type of flour usually requires more liquid, so according to the climate you have there this was perfect. 

I am glad they came out better this time, they do worth the effort. 

So glad to hear this:) Thank you Karis for your comment. Crescent Veggie Pizza sounds soo good. Will try it too, thanks for the idea. 

I used 1 cup of 240 ml. I will try to make the conversion in grams as soon as possible. I will let you know.

I think that could work well with ham and cheese, I would put them first and then let them rise all together for 20 minutes. Let me know if you try this and how they turned out:) 

Yes.. you can make the roll shapes.. but you won't get those layers in this case. They will still be delicious. 

Hi Karla, nice to meet you. You have the name my older daughter has:)

You can make as your grandma showed you, she used that  method to provide moisture for the "proofing" dough , as she kept it in the warm oven and she didn't want to let it dry.  This method is very good, if your house for instance is very cold and the dough would rise very hard at room temperature. I usually keep it somewhere near the stovetop, and it is working fine for me as my house is pretty warm too. The way you choose to rise it, either at room temperature or in the oven is up to you according to your conditions. 

A warm place to let bread dough rise should be a place that is between 80 to 84°F. 

If you want to use the oven for rising your dough, heat the oven at the lowest setting for one or two minutes, then turn it off. The oven temperature should not exceed 90°F during the rising time. Place a pan of very warm water toward the back of the oven to provide moisture, which keeps the dough soft during rising. Place the covered bowl or pan of dough on the center rack and close the door.

Hope this answer  helps.