Crescent Rolls
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5.0
6 reviews
Excellent
Crescent Rolls
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I love, love, love crescent rolls. Their browned, slightly crisp exterior and their white, fluffy, soft, cloud-life interior.
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Ingredients
- 3/4 cup skim milk
- 16 tablespoons (2 sticks) unsalted butter, cut into 16 pieces
- 1/4 cup (1 3/4 ounces) granulated sugar
- 3 large eggs
- 4 cups (20 ounces) lower-protein unbleached all-purpose flour (such as Gold Medal or Pillsbury), plus more for dusting
- 1 teaspoon instant yeast
- 1 1/2 teaspoons salt
- 1 egg white
- 1 teaspoon water
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Instructions
- Heat the milk, butter, and sugar in a small saucepan or in the microwave until the butter is mostly melted and the mixture is warm (about 110 degrees), about 1 1/2 minutes. Whisk to dissolve sugar. Beat the eggs lightly in a medium bowl; add about 1/3 of the warm milk mixture to eggs, whisking to combine. When bottom of bowl feels warm, add remaining milk mixture, whisking to combine.
- Combine the flour and yeast in the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low, add the milk-egg mixture in a steady stream. Continue mixing on low until a loose, shiny dough forms (you may also see satiny webs as the dough moves around the bowl), about 1 minute. Increase the speed to medium and beat 1 minutes; add salt slowly and continue beating until stronger webs form, about 3 minutes longer. The dough will remain loose instead of forming a cohesive mass. Transfer the dough to a large lightly oiled bowl, cover with plastic wrap, and place in a warm, draft-free spot until the dough doubles in bulk and the surface feels tacky, about 3 hours.
- Line a rimmed baking sheet with plastic wrap. Turn the dough onto baking sheet and form into a loose rectangle. Cover with another sheet of plastic wrap and refrigerate overnight.
- Line another rimmed baking sheet with parchment paper. Turn the dough rectangle onto a lightly floured work surface. Roll the dough to a 20x13-inch rectangle. Use a pizza wheel to trim edges. Cut the dough in half lengthwise, then cut 16 triangles. Before rolling into crescents, elongate each triangle of dough, stretching it an additional 2-3 inches in length. Starting at the wide end, gently roll up each crescent, ending with the pointed tip on bottom, and push the ends toward each other to form a crescent shape. Arrange the crescents in 4 rows on prepared baking sheet; wrap in plastic wrap and refrigerate at least 2 hours or up to 3 days.
- Remove the baking sheet from the refrigerator and let rise until the crescents have lost their chill and feel slightly tacky and soft. Adjust an oven rack to the lower-middle position. Adjust the other rack to the lower position and place an empty baking pan on it. Heat the oven to 425 degrees F.
- Whisk the egg white with the water in a small bowl until well-combined. With a pastry brush, lightly dab the risen crescent rolls with the egg wash. Transfer the baking sheet with the rolls to the lower-middle oven rack and, working quickly, pour 1 cup hot tap water into the hot baking pan on the bottom rack. Close the door immediately and bake 10 minutes; reduce the oven temperature to 350 degrees and continue baking until the tops are golden brown 12-16 minutes longer. Transfer the rolls to a wire rack, cool for 5 minutes, and serve warm.
Notes
- Note: Dough can be made up to 4 days ahead of time. Partially baked rolls can be frozen for up to 1 month. To partially bake rolls follow directions, but let them bake at 350 degrees for only 4 minutes. Remove from oven, let cool completely, then place in a single layer in a resealable plastic bag in freezer. When ready to serve defrost at room temperature and bake at 350 degrees F for 12-16 minutes.
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User Reviews
Overall Rating
5.0
6 reviews
Excellent
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