Homemade crescent rolls are a great introduction into working with bread. The outcome is a fluffy and buttery, melt in your mouth bread that doesn’t require butter smothered on it or really, a meal cooked along side it. (as we learned the other night when the kids discovered them. An hour before dinner.)

The first time I made them, it was seamless pursuit, everything went along as planned.

And as things go, the second time, wellllll, let’s just say I discovered one of my ingredients sitting nearby laughing heartily at me. But, rather than toss what was already mixed together into the trash, I decided to add that ingredient in and pretend it never happened. So, I looked around sneakily, grabbed that naughty dish of butter and tossed it in there and pretended it never happened.

Now, my point in sharing this is two fold.

1. Ain’t nobody perfect in the kitchen, ok?
2. This dough is a friendly dough. Does this mean you can do whatever you want to it and you’ll find success? Of course, not, silly! But it’s a bit forgiving and we could all use an ounce of forgiveness sometimes.

Why make these from scratch when you can buy them canned and open them up with the tip of a spoon, RIGHT AT THE EXACT SPOT and then POPPING open suddenly and causing you to scream in fright while making dinner then twisting the package in such a way so that it releases your premade dough? Well, they’re scrumptious and fluffy and buttery. (I’ve told you this before, remember?)

But also: flour, water, yeast, sugar, butter, oil, egg and salt

VS.

Enriched Flour Bleached (wheat flour, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid), Water, Soybean and Palm Oil, Sugar, Hydrogenated Palm Oil, Baking Powder (baking soda, sodium acid pyrophosphate, sodium aluminum phosphate). Contains 2% or less of: Partially Hydrogenated Soybean Oil, Mono and Diglycerides, Vital Wheat Gluten, Dextrose, Salt, Potassium Chloride, Xanthan Gum, TBHQ and Citric Acid (preservatives), Yellow 5, Color Added, Red 40.

So, head over to my best friend’s website (she doesn’t know but I like to pretend, ok?) and follow her sweet instructions and try this out. Don’t forget to tell me when you do, it delights me to hear all about your endeavors in the kitchen.