Crescent Rolls
User Reviews
5
24 reviews
Excellent
Crescent Rolls
Report
Crescent Rolls are made from a yeast-leavened dough enriched with milk, water, butter, eggs, sugar, and salt. The dough is mixed, kneaded, and gradually floured to form a slightly tacky but manageable ball. After proofing until foamy and doubled in size, the dough is shaped into crescents and optionally brushed with egg wash for a golden finish. They bake to a soft, flaky texture with a rich flavor.
Description
The Crescent Rolls recipe begins with warming milk and water, then activating yeast with sugar to develop foam. Melted butter, eggs, sugar, salt, and flour are combined, with more flour added as needed to make a soft dough that pulls away from the bowl but remains slightly tacky. The dough is kneaded well to develop gluten, allowing the rolls to rise and become fluffy.
Shaped into crescents, the dough may be brushed with an egg wash for a golden crust. The rolls’ texture is tender and light, with a balance of buttery richness and slight sweetness. Using whole milk and butter enhances flavor. The recipe accommodates substitutions such as instant yeast, and the dough can be prepared a day ahead by refrigerating after shaping, then brought to room temperature for the final rise before baking.
Share:
Ingredients
- 1 cup milk whole
- ⅓ cup water
- 2 ¼ teaspoons active dry yeast
- 6 Tablespoons butter melted, but not very hot, unsalted
- 1 egg room temperature preferred, plus 1 large egg yolk
- ¼ cup granulated sugar
- 2 teaspoons table salt
- 5 cups all-purpose flour plus additional as needed, or bread flour, divided
Eggwash (optional)
- 1 egg any size
- 1 teaspoon water
Instructions
- Stir together milk and water in a microwave-safe dish and then heat in the microwave until it reaches a temperature between 105-115F (40-46C). Always stir before checking the temperature as microwaves often heat unevenly.
- Pour the liquid into a large mixing bowl and sprinkle yeast and a teaspoon of your sugar on top. Stir to combine and let sit for 5-10 minutes and a foamy cap has formed.
- Once yeast is foamy, add melted butter, egg and egg yolk, remaining granulated sugar, salt, and about half of your flour. Stir well until all ingredients are thoroughly combined.
- Gradually add additional flour. This can be done by hand or with a stand mixer and dough hook attachment on low-speed. Continue to stir and add more flour as needed (you may not use all of the flour called for or you may end up needing more) until the dough pulls away from the sides of the bowl and forms a ball that is still slightly tacky but not wet and sticky. If you touch it, none or only a small amount should stick to your fingertips.
- Transfer to a clean, lightly floured surface (if using a stand mixer just continue to stir on medium/low speed) and knead until dough is smooth and elastic, about 5-8 minutes.
- Form dough into a ball and place in a lightly oiled bowl, turning the dough so the entire surface is lightly coated with oil. Cover and place in a warm, draft-free place to rise until doubled in size (this usually takes 1-2 hours for me).
- Once dough has risen, turn out onto a clean, lightly floured surface and gently deflate. Divide dough into 3 even parts and form each into a ball.
- Roll the first ball into a 12” (30cm) circle and slice into 8 even wedges (a pizza cutter makes easy work of this!).
- Starting with the wider end of each wedge, gently tug the bottom corners to slightly stretch them and then roll from the wider end to the tip. Place on a parchment paper lined baking sheep with the tip down against the baking sheet (otherwise it will pop up when baking) and gently shape into a crescent shape. Repeat with remaining wedges and remaining dough, spacing crescent rolls at least 2” apart on sheet.
- Cover with a clean towel and place in a warm space to rise until puffed, about 30-60 minutes. Meanwhile, preheat oven to 350F (175C) and prepare egg wash by whisking together egg and 1 teaspoon of water.
- Once crescent rolls have risen, use a pastry brush to gently brush the surface of each roll. Transfer to 350F (175C) preheated oven and bake 16-18 minutes until light golden brown (do not over-bake or rolls will be dry).
Equipments used:
Notes
- Instant yeast can be used instead of active dry yeast; combine with sugar, flour, and salt before adding warm milk and water.
- Prepare rolls a day ahead by shaping and refrigerating up to 18 hours; allow them to come to room temperature and rise before baking.
- Milk and water should be heated evenly and checked for accurate temperature between 105-115°F to ensure proper yeast activation.
Nutrition Information
Show Details
Serving
1roll
Calories
143kcal
(7%)
Carbohydrates
23g
(8%)
Protein
4g
(8%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Trans Fat
1g
(50%)
Cholesterol
23mg
(8%)
Sodium
203mg
(8%)
Potassium
56mg
(1%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
125IU
(3%)
Vitamin C
1mg
(1%)
Calcium
19mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24rolls
Amount Per Serving
Calories 143 kcal
% Daily Value*
| Serving | 1roll | |
| Calories | 143kcal | 7% |
| Carbohydrates | 23g | 8% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 23mg | 8% |
| Sodium | 203mg | 8% |
| Potassium | 56mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 125IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
24 reviews
Excellent
Other Recipes
You'll Also Love
