I feel like I’ve been a baking fiend this weekend with almost nothing to show for it. You see, my mother and my aunt were supposed to drive into Chicago on Saturday, bringing Chunklet and Chunklet’s sister in tow. However, for a plethora of random happenstances and circumstances, the ultimate departure date kept getting pushed back. When I expected them Saturday, I made a (double) batch of Dorie Greenspan’s almond cream and sweet tart dough for Mandarin orange almond tarts and prepared sugar cookie dough to chill overnight. When Saturday rolled around and no arrival occurred, I made Dorie’s almond scones to freeze for a hopeful Sunday arrival and brunch. I called my mother Sunday morning, and upon hearing that the Oscars were that night, she just couldn’t leave then, so I baked the sugar cookies with the intention of decorating them after work on Monday. As of Sunday evening, the plan is for everyone to depart mid-morning Monday. We’ll see if this occurs.
In sum, I have the makings for mandarin orange almond tarts at the ready, frozen almond scones, and cookies that await icing. As such, I was longing to actually bake something through to the end. After I perused my cupboards and found some packages of yeast that I bought awhile ago, I searched my Google Reader of starred posts. Lo and behold, I found One Perfect Bite’s recipe for rue tatin sweet crescent rolls. I was excited about making these rolls because the recipe looked simple enough and the rolls looked so good! (My rolls don’t do the recipe justice. Make sure to head over to One Perfect Bite to see foodgawker-worthy photos!)
I was also a bit nervous about making these rolls because I’ve never worked with yeast before, probably because I don’t own a free-standing mixer or a dough hook. After using my hand-held mixer, the dough came together well enough, but it did get caught up in the beaters, so I had to use my fingers to pull that dough out and hand knead an extra 30 seconds to actually form one cohesive ball.
After my entire weekend of almost-finished baked goods, I was so ready to pop these into the oven. Little did I realize I had to wait another two hours for the dough to rise and then another four after I rolled the dough into crescent shapes! Gah! But, it was worth the wait because these rolls were just a hint of sweet and very yummy.