Homemade Crescent Rolls
User Reviews
5
Homemade Crescent Rolls
Description
The process starts by activating yeast in warm water with sugar, which feeds the yeast and initiates fermentation, indicated by foam formation. Warm milk combined with melted butter (not too hot) is added along with egg, flour, and salt to form a dough. Kneading continues until the dough pulls away clean from the bowl.
The dough is placed in a greased bowl to rise until doubled in size, around 1 to 2 hours, developing air pockets for a soft texture. Shaping and baking afterward will yield crescent rolls that are airy inside with a delicate buttery taste.
Attention to water temperature when activating yeast is essential; too hot kills yeast, too cold slows proofing. Confirming the yeast’s activity by foam confirms the dough will rise properly. Using a stand mixer can aid kneading, ensuring proper gluten development.
Ingredients
- 3/4 cup water about 110 degrees, warm
- 1 Tablespoon active dry yeast
- 4 Tablespoons sugar
- 3/4 cup butter divided by 3, salted
- 3/4 cup milk
- 1 large egg
- 4 cups flour
- 1 teaspoon salt
Instructions
- Start by proofing the yeast with warm water and sugar. Add yeast and warm water to mixing bowl. Sprinkle with sugar. The yeast will start to become foamy and that's how you know it is working! Let it sit for 5-10 minutes.
- Meanwhile, in a microwave safe bowl, combine milk and 1/3 of the butter and microwave for about 45 seconds until the butter is mostly melted. Let it cool for several minutes. Add the warmed milk, and melted butter (make sure it isn't too hot!) to the bowl. Add egg.
- Add flour and salt and mix for several minutes. I prefer to use my Bosch mixer for this recipe because it makes kneading so much easier! You want to watch for the dough to come clean off the sides of the bowl. If you need to add more flour, add 1 Tablespoon at a time.
- Place the dough in a bowl that has been lightly sprayed with non-stick cooking spray, softened butter, or oil to prevent sticking. Cover and let it rise until the dough is double in size, about 1-2 hours.
- Once the dough has risen, equally divide it into two balls. Roll each ball of dough into a circle, about 14" in diameter. Soften another 1/3 of the butter and brush all over the dough (leave a little extra to brush the tops of the rolls once you roll the dough into a crescent shape).
- Using a pizza cutter, cut the dough into quarters. Then slice each quarter into thirds, so you will have 12 total. Roll up each triangle starting with the widest part. Place the rolls onto a greased baking sheet. Brush with a little butter to keep the rolls from drying out.
- Let the crescent rolls rise again until they are double in size. Preheat oven to 350 degrees.
- Bake for 15-20 minutes or just until a light golden color. I would suggest watching carefully because they can brown quickly. Remove from the oven and brush with the remaining melted butter. Serve warm, straight out of the oven!
Notes
- Activate yeast in warm water (about 110°F) with sugar to ensure it's alive before mixing the dough.
- Use warm milk and melted butter carefully; avoid high temperatures that could kill yeast.
- Allow the dough to rise in a warm, draft-free place until doubled in size for best texture.
- Mix and knead dough until it pulls clean from the bowl, adding flour gradually if needed for proper consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 141 kcal
% Daily Value*
| Calories | 141kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 23mg | 8% |
| Sodium | 149mg | 6% |
| Potassium | 41mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 204IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
