Baking is still new to me, so I took this recipe, 17-26: Breakfast Crescents as another chance to experiment with yeast again. These crescents taste very much like a loaf of bread, just in crescent roll form.
This is just a simple bread recipe where you roll the dough into crescents.
The tips section is correct that they are fairly dense when cool. I did enjoy them piping hot from the oven.
The ingredients are simple: Yeast, Salt, Flour, Sugar, and Water.
I put the yeast into the warm water and stirred it very gently. This yeast and water mixture is what gives bread its trademark smell.
With my bare hands, I mixed the flour into the dough.
With the mixture combined, I put this bowl in Jamie’s favorite rising spot, on top of the refrigerator, covered with a towel.
The ball has doubled in size!
I cut the dough into 16 dough balls, 10 pictured here because I already had 6 on the sheet.
Check out the two sheets full of crescents.
I baked them until they were golden brown and delicious in a 425 degree oven.
These crescents barely lasted on the plate. I felt like they could have used salt on top like a pretzel.