Friday, April 1, 2011
This has to be one of the simplest recipes for a crescent-type roll I’ve ever tried. Unlike others, they are rolled into a crescent shape without any butter - which keeps them from unrolling or losing their “crescent” shape. With a few adjustments, they also become a fantastic alternative to cinnamon rolls.
General Conference in the LDS (Mormon) Church is a time we look forward to twice a year in April & October. Instead of attending our normal Sunday meetings - most members of the church enjoy listening to the proceedings of the Conference by television or computer in own homes.
It’s a time we can relax, not have to leave our homes, and set aside our normal church responsibilities (most of us serve in callings that involve teaching or leadership). It’s a time that I would compare to Christmas morning - where we can hang out in our pajamas, snuggle with our families, and (of course!) enjoy comfort food together.
My kids often requested cinnamon rolls - one of their favorite Conference breakfasts. I’ve tried several recipes over the years, but I’ve been wanting one that I could use two ways - both as a dinner roll, and also a breakfast roll. This is a simple, but delicious version that can be used either way.
I found it in a cookbook I purchased a year ago called “The Food Nanny Rescues Dinner” - a great family-oriented cookbook. I’ve adapted it from her version because I always prefer utilizing my bread mixer whenever I can. She shows it used simply as a dinner roll, but I’ve adapted it for a crescent-type cinnamon roll as well. I double the batch and make half into rolls that I refrigerate for dinner, while using the other half immediately for an easy cinnamon roll.
For the recipe and full instructions - go to: