Best Easy Crescent Rolls Recipe
User Reviews
5
Best Easy Crescent Rolls Recipe
Description
The recipe for Best Easy Crescent Rolls uses warm milk and yeast to activate the leavening, combined with sugar and butter for tenderness and mild sweetness. The addition of egg enriches the dough further. Kneading develops gluten for structure while keeping the dough sticky helps maintain moisture and lightness.
The dough is allowed to rise until doubled in a warm place, then shaped into wedges cut from a flattened dough circle. This shaping creates the classic crescent form that bakes to a flaky and slightly layered texture. Brushing with half and half adds a golden finish when baked.
These rolls are best served fresh the same day, as their soft texture is optimal before they begin to stale. Leftovers kept in a sealed container remain soft enough to enjoy with jam for breakfast the next day. Handling the dough with care and limited flour during kneading preserves the light crumb and keeps the rolls tender.
Ingredients
- ½ cup milk
- 2 tbsp sugar
- 1 ½ tsp yeast
- 4 tbsp butter unsalted
- 1 egg
- 2 cups flour
- ½ tsp salt
- half and half for brushing
Instructions
- Warm the milk in a saucepan over a medium heat until it is warm when you test it with your finger, but not quite as warm as bath water. Remove the pan from the heat.
- Whisk in the sugar and yeast until they have both dissolved. Stir in the butter until the residual heat from the pan has melted it; if you're left with a few small pieces, don't worry about it. Whisk in the egg.
- In the bottom of your stand mixer bowl, combine the flour and salt before making a well in the middle. Pour in the milk mixture and bring everything together into a rough dough with a fork.
- Fit the dough hook and knead for 5 minutes until you have a smooth sticky dough.
- Cover the bowl with food wrap or a shower cap and leave in a warm place for about an hour until the mixture has doubled in size.
- Scrape the dough out onto a well floured surface and dust the top with a bit more flour. Press the dough out into a large circle, about the size of a single person pizza.
- Cut the dough circle into wedges with a sharp, floured knife by first dividing it into quarters, then dividing each quarter into three.
- Roll each wedge of dough, starting with the widest ent into a crescent roll shape before transferring them a few inches apart onto two baking trays lined with parchment paper. Loosely cover with plastic wrap and leave to puff up for 30 minutes.
- Preheat the oven to 400. Brush the top of each roll with half and half before baking for 12 minutes until they are puffed and golden. Transfer to a cooling rack or enjoy warm.
Notes
- Use a stand mixer with a dough hook to knead the sticky dough for best results unless experienced at hand kneading.
- Avoid adding too much flour during kneading to maintain a light, soft texture.
- Eat the rolls within hours of baking for optimal freshness and softness.
- Store leftovers in a sealed container at room temperature to preserve softness for next-day consumption.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12rolls
Amount Per Serving
Calories 124 kcal
% Daily Value*
| Calories | 124kcal | 6% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 11mg | 4% |
| Sodium | 102mg | 4% |
| Potassium | 42mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 133IU | 3% |
| Vitamin C | 0.001mg | 0% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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