Lizs turkey crescent rolls



Author The Food Nanny


  • 2 Tablespoons active dry yeast
  • 1/4 cup plus 1 Tablespoon warm 105-115 degrees water
  • 1 cup milk
  • 3 eggs
  • 1/2 cup sugar
  • 1/2 cup canola oil
  • About 5 1/2 cups all-purpose flour divided
  • 2 teaspoons salt
  • Butter


  • In a small bowl combine the yeast and water. Cover and let the mixture bloom about 10 minutes.
  • Meanwhile, heat the milk in the microwave until just warm, not scalding, 1 min. 45 sec.
  • In a large bowl, beat the eggs, sugar and oil with a whisk. Stir in the milk and yeast mixture. With a wooden spoon stir in 4-5 cups of the flour and salt until combined.
  • Cover with plastic wrap sprayed with cooking oil and let the dough rise in a warm place, 2 to 3 hours.
  • Lightly grease a 12x18-inch sheet pan and set aside.
  • Punch the sticky dough down and turn it onto a lightly floured surface. Pat it with additional flour if necessary for handling and keep your hands floured.
  • Divide the dough into thirds. Roll one section into a circle about the size of a dinner plate. With a pizza cutter, cut once down the middle, then across, then diagonally (the same way a pizza is cut) to make eight wedges.
  • Grease a muffin tin, not just the muffin hole but the entire thing.
  • Instead of rolling into crescents, place the triangle piece of dough into greased muffin tin.
  • Lay the fat end out onto the muffin tin and use scissors to cut feathers (3 to 5) at the fat end of the crescent.
  • Lay the tiny pointed end out on the muffin tin as well and use a toothpick to poke one hole for an eye at the point of the crescent. The body of the turkey is most of the dough that lays down in the muffin hole.
  • Let rise for about 15 minutes.
  • Meanwhile preheat the oven to 400 degrees. Bake 5 minutes on the bottom rack; move to the middle rack and bake 5 minutes or until the rolls are light brown. Check them to make sure they don't burn by the "feathers". Cover with foil if needed.


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