Crescent Rolls Recipe
User Reviews
4.5
Crescent Rolls Recipe
Description
The dough combines dry ingredients with cold butter pieces cut in to pea-sized chunks, which ensures layered flakiness as butter melts during baking. Milk and eggs create a soft dough that is kneaded briefly and chilled to relax. The dough is rolled into a rectangle and folded into thirds multiple times, similar to a lamination technique, to develop layers.
The dough is then rolled out and cut into triangles, each rolled from the wide end to the tip to create the classic crescent shape. The rolls bake with a flaky, buttery crust and tender inside. This method produces layers inside each roll due to the folded butter dough.
They can be made ahead by forming rolls and refrigerating for up to 24 hours before proofing and baking. Storage tips include keeping them in resealable bags at room temperature for several days, refrigerating for up to a week, or freezing for up to a month, with reheating recommended before serving.
Ingredients
- 3 3/4 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon active dry yeast
- 1 1/4 teaspoon salt
- 1 cup butter cold, cubed
- 1-1 1/2 cups milk
- 2 egg large
Instructions
- In a large bowl combine the flour, sugar, yeast, and salt. Using a pastry cutter cut in the butter until you have chunks a little larger than peas.
- In a small bowl combine the milk and eggs then stir into the flour mixture until it forms a ball. Start with 1 cup of milk and add more if necessary. If there is only a little flour left in the bowl I like to briefly knead the dough to finish bringing it together. If the dough is still pretty dry and having trouble coming together add in more milk. Wrap the dough in plastic wrap and chill for 30ish minutes.
- Dust a work surface with flour and divide the dough into 3 equal portions. Roll one portion into a long rectangle then fold into thirds. Turn dough a quarter turn and roll into another long rectangle and fold into thirds. Repeat once more. Roll into a rectangle about 1/4" thick (sometimes mine is a little thicker).
- Cut into 8 triangles. Starting at the wide end roll up each triangle and place on a baking sheet. Repeat with remaining 2 dough portions to make a total of 24 rolls. Cover rolls loosely and place in a warm area to rise until double in size.
- Preheat oven to 400 degrees F and bake for 10-12 minutes or until golden brown.
Notes
- Using cold, cubed butter cut into pea-sized chunks creates flaky layers during baking.
- Chill the dough once after mixing to reduce preparation time while preserving flakiness.
- Butter chunks should remain visible in dough; avoid grating or fully incorporating butter which reduces flakiness.
- Crescent rolls can be made ahead and refrigerated on the baking sheet for up to 24 hours before baking.
- Store baked rolls in resealable bags; they keep for several days at room temperature or up to a week refrigerated.
- Freeze rolls for up to one month and reheat in a low oven before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 162 kcal
% Daily Value*
| Serving | 1roll | |
| Calories | 162kcal | 8% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 35mg | 12% |
| Sodium | 200mg | 8% |
| Potassium | 49mg | 1% |
| Sugar | 2g | 4% |
| Vitamin A | 280IU | 6% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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