Its time for Secret Recipe Club again - I love being part of this fun club! My favorite part of the SRC is assignment day - I love when I get that e-mail in my inbox with the link to the blog that I get to choose my recipe from. I also love that most of my assignments have all come from blogs I have never been to before, it's really a great opportunity to find some fabulous bloggers out there and some delicious recipes. If you are not familiar with exactly how this club works, you can stop by the website and learn all about it - maybe even join in! Basically you are (secretly) assigned a blog to checkout, browse through their recipes, choose one to make and blog about it. It's a lot of fun!
This is my second month in Group A, I still miss my club members from Group B but - wow - there are so many amazing and talented food bloggers out there! I am loving being exposed to this new group of talent. This months I was assigned Inquiring Chef, what a great blog to check out. Beside the amazing recipes (I will get to those soon) I learned that Jess, the voice behind this blog has beautiful twin girls and their names are Molly and Clara, I am not joking when I say these were the top two names I had chosen for my second child if he was a girl. I swear, I was writing "Clara" everywhere because I thought it was the most beautiful name. Your girls are precious, Jess!
I found so many wonderful recipes on this blog. I will definitely be making her Creamy Sweet Potato Pasta Bake soon. And in this house full of chickpea lovers - this fantastic Lebanese Chickpea Stew is definitely going to be a hit. I finally settled on these One Hour Light and Buttery Crescent Rolls and can I just say "WOW!" I do make bread a lot. I refer to it as my "need to Knead" I usually make it and give it away. I didn't give this away. I did share a few with friends that were over but that was it. We ate them all - in a day. So good!
recipe from Inquiring Chef
1 1/2 cups warm water
1 tablespoon yeast
2 tablespoons sugar
2 tablespoons unsalted butter, softened
4 cups AP flour
3 tablespoons unsalted butter, melted
In the bowl of a stand mixer fitted with the dough hook, combine the warm water, yeast, and sugar. Let stand until creamy, about 5 minutes.
Add the butter, salt, and 2 cups of the flour to this mixture. Mix on low-speed until the ingredients start to come together. Now slowly add 1 cup of the remaining flour and mix for 1 more minute. Add in the last cup of flour. Mix on low-speed until the flour is fully incorporated into the dough.
Turn the mixer up to medium and knead until the dough is smooth and elastic, about 5 minutes. The dough will be very sticky but you will hear it slapping against the side of the mixer, that is how you will know it is ready.
Remove the bowl from the mixer and cover it with a dish towel. Let the dough rise in a warm place until it doubles in size, about 20 minutes.
Turn the dough out onto a lightly floured surface and form it into ball. Using a serrated knife, cut the dough into quarters. Roll each quarter of dough into a circle about 15 inches in diameter. Using a pizza cutter or knife, slice this circle into 8 even triangles. Beginning at the widest end, roll each triangle up into a crescent shape. Place about 1-inch apart on two lightly greased baking sheets.
Set the baking sheets aside and allow the rolls rise a bit while your preheats to 400 degrees, about 20 minutes.
Lightly brush the rolls with approximately half of the melted butter before placing in the preheated oven. Bake crescents until golden brown, 13-15 minutes. Take the rolls out of the oven and immediately brush them with the remaining melted butter and sprinkle with salt. Serve warm.