Compromising With Crescent Rolls and Crescent Roll Recipe


| 5/13/2014 10:44:00 AM


croissants

Azodicarbonamide ... I can spell it, but pronouncing it is another story. Many believe that this chemical compound should not be in our foods. Why? Well, yoga mats and shoe rubber both contain it and even covered in caramel sauce, neither sounds very appetizing. They also use it to condition dough or as a bleaching agent in flour. Really? And we should feel pretty good about it because the United States Department of Agriculture classifies it as “generally recognized as safe." That label is also on many other foods we eat, or choose not to eat. Well, I can verify that there isn’t any of that stuff in the spinach that I just harvested from the garden and the company that I buy my flours from has verified that they don’t even bleach their flour. I don’t want to “feel good” about the products I use, I want to be positive that every product I use “does no harm."

So in saying all of that, I have been more conscientious and have been trying to cook on the lighter side.   Sometimes I have to compromise. One evening, I served my “pasta hating husband” Pasta (vegetable) Primavera. At dinnertime I looked at his sorry face and told him that the next day I would make him Stromboli. “That has meat in it, right?” he said. I nodded. He then exclaimed “You never have to tell me you love me again if we always have meat with dinner." Big sigh on my part. Sometimes the compromise is making burgers or hotdogs for dinner.

What I really find unnerving, is that after someone decided to educate the rest of us about Azodicarbonamide and then called restaurants to the carpet, I couldn’t even find one hamburger/hotdog bun in my grocery store that didn’t have it listed in their ingredients. Not one. I usually purchase buns because I had tried making them and they always turned out heavy and dense. So what is a bread baker to do? Find a better recipe for buns. So I tried a crescent roll recipe. Downright delicious.  

Crescent dough has a different texture than a regular dough. It is lighter and softer and needs to be treated delicately. I have used it as a wraparound for hotdogs and then as rolls for sandwiches.



Crescent Roll Recipe

2 cups of warm water (I do not use warm water from the tap, I use cold water and slightly warm it on the stove to less than 120 degrees)
2/3 cup nonfat dry milk
2 tbsp dry yeast
¼ cup organic cane sugar
2 tsp salt
½ cup (softened) butter
1 egg
4 ½ to 5 cups of all-purpose flour



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