Cressants

Here's the link for the recipe for these light and flaky rolls, click HERE.




I moved these right after they came out of the oven so they went a tad flat. Last thing to be cooked before the Thanksgiving feast, so everyone was a bit anxious to get them on the table... Timing is everything, isn't it?

Roasted Onion and Garlic Bread Sticks

I made this bread stick yesterday for a family dinner. Lasagna was the main dish (thanks to Costco). I also have a great recipe for Lasagna from my grandma Betty. I will make that soon. This recipe for breadsticks was found in a Taste of Home cookbook. They turned out pretty good. They don't look as pretty as they tasted, they were chewy and soft and I loved the roasted onion and garlic. I was hoping to have one for lunch today, but they didn't last, they were gobbled up quickly last night.

Roasted Onion and Garlic Bread Sticks


1/4 C. Onion
2 Cloves chopped garlic
browned in 1 Tbs. butter in a sauce pan, set aside.

1/2 C. Water (110° to 115°)
1/2 C. Milk (110° to 115°)
2 1/2 tsp. dry active yeast
1 Tbs. sugar
4 Tbs. butter melted
1 tsp. salt
2 eggs
2 1/2 - 3 C. Flour

Mix water, sugar and yeast and set aside. In mixer combine eggs, milk, melted butter, and salt, mix. Add yeast mixture after it has doubled. Mix. Add onion and garlic mix until all incorperated. Add flour until a soft dough. Knead dough on a flat surface. Add to greased bowl (I use Pam) cover with plastic wrap and let sit until doubled in size (about 30 min.) Once doubled, punch down and knead again. Cutting dough into equal balls and then rolling into ropes. Place on a cookie sheet and let rise. (About 20 min.)

Cook 350° for 15-20 min, or until golden brown. Brush with melted butter and parmasan.

Sara's Sour Cream Croissants

I found this recipe years ago in a Taste of Home magazine. It was from someone from Canada (where half of my extended family is from) so, I wanted to try it. Yes, I wanted to try a recipe based only on the fact that it was from Canada. These rolls have been a family favorite every since. It is the ONLY dough recipe I use. I use it for cinimon rolls, orange rolls, monkey buns, bread sticks, etc. This dough is super easy to work with and turns out every single time. I even freeze it in the croissant shape and they turn out better. Just let thaw and rise and cook.

Ingredients:
2 Tbs. active dry yeast
1 C. Warm water (110° to 115°)
2 Tbs. plus 1/2 C. sugar, divided
2 cups warm sour cream (110° to 115°)
2 eggs, lightly beaten
6 tablespoons butter, melted
1-1/2 teaspoons salt
1/4 teaspoon baking powder
7 to 8 cups all-purpose flour

Directions:
In a bowl, dissolve yeast in warm water with 2 tablespoons sugar; let stand for 5 minutes. In a large bowl, combine the sour cream, eggs, butter, salt and remaining sugar. Stir in baking powder, yeast mixture and 4 cups of flour until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Roll out into a circle cut into triangles and roll into croissant shape. Cover and let rise until doubled, about 20 minutes.
Bake at 350° for 20-25 minutes or until golden brown. Cool on wire racks.

Yield: about 2-1/2 dozen.