Homemade Crescent Rolls
User Reviews
5
Homemade Crescent Rolls
Description
The recipe begins by scalding milk to about 170°F to develop flavor and dissolve sugar and butter effectively. After cooling the milk to yeast-safe temperatures (110°-115°F), eggs are added. Active dry yeast is dissolved in warm water with a small amount of sugar to activate it separately. The wet and dry ingredients, including yeast mixture and flour, are combined and kneaded with a dough hook mixer until smooth and elastic.
The dough is rolled and cut into portions, shaping each into crescent rolls. Once baked, the rolls have a soft crumb and buttery taste with a golden crust. The yeast provides a fluffy texture and slight rise, and the scalded milk contributes richness.
This recipe produces about 32 rolls, making it suitable for gatherings or freezing leftovers. They pair well with meals needing soft bread or can be served with butter and jam.
Allow scalded milk to cool before mixing with yeast to avoid killing it. Store leftover rolls in an airtight container at room temperature for a few days or refrigerate up to a week. Yeast packets keep longer if refrigerated or frozen unopened.
Ingredients
- 1 cup milk (see note 1)
- 1/2 cup granulated sugar divided
- 1/2 cup butter divided (1 stick)
- 1 1/2 teaspoons salt
- 2 egg
- 2 packets active dry yeast (4 1/2 teaspoons, see note 2)
- 1/4 cup water 110 degrees, warm
- 4 1/2 to 5 cups all-purpose flour
Instructions
- In a small saucepan, bring the milk to a scalding temperature (170 degrees) so a thin skin forms on the surface of the milk. Remove immediately from heat.
- From the 1/2 cup sugar, reserve 1 tablespoon. Set aside for feeding the yeast in Step 4.
- Combine 1/3 cup butter, remaining sugar (1/2 cup less 1 tablespoon), and salt in a medium bowl. Pour scalded milk over the top and cool to 110 degrees to 115 degrees, stirring occasionally. Whisk in the eggs.
- While the scalded milk mixture is cooling, in the bottom of a glass measuring cup or small bowl, whisk together the 1/4 cup warm water (110 degrees), yeast, and reserved tablespoon of sugar. Let the yeast bloom for 5 minutes.
- In an electric mixer fitted with the dough hook attachment, combine 4 1/2 cups flour, yeast, and water. With the motor running on low, slowly drizzle in the scalded milk mixture.
- Increase the mixer speed to medium and mix until shiny and smooth, 6 to 10 minutes. If the dough is sticky after 3 minutes, add the remaining ½ cup flour, 1 tablespoon at a time, until the dough comes together. Using a small, microwave-safe dish, melt the remaining butter for 15 to 20 seconds.
- Turn out the dough onto a heavily floured surface and shape into a ball. Place in a greased bowl and brush with 1 teaspoon melted butter. Cover the bowl with plastic wrap and let rise in a warm place (80 degrees to 85 degrees, see recipe notes) until doubled in volume, about 2 hours.
- Coat 3 or 4 baking sheets with nonstick cooking spray. Turn out the dough onto a lightly floured surface and divide into 4 equal portions of dough. Working with 1 portion of dough at a time, roll the dough into a 10-inch circle. Using a knife or a pizza cutter, cut each circle into 8 wedges.
- Starting at the wide end of a wedge, roll up the dough. Place each roll 2 inches apart on the prepared baking sheets with the pointed tip on the bottom. Repeat with remaining wedges and portions of dough.
- Cover the rolls with plastic wrap and let rise in a warm place (80 degrees to 85 degrees) until doubled in size, about 30 to 45 minutes.
- Meanwhile, preheat the oven to 325 degrees. Bake, 2 sheets at a time, until the rolls are golden brown, about 20 to 25 minutes. Switch the positions and rotate the orientation of the sheets halfway through baking time. Remove from the oven and immediately brush with the remaining melted butter. Serve hot or at room temperature.
Notes
- Scald milk at 170°F to form surface skin, then cool to 110°-115°F to protect yeast viability.
- Reserve a tablespoon of sugar to activate yeast separately in warm water before mixing.
- Store active dry yeast in the fridge or freezer to maintain freshness up to several months.
- This recipe yields about 32 rolls; doubling and freezing extras is recommended for future meals.
- Store cooled rolls in airtight containers for 3-4 days at room temperature or up to a week refrigerated.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32rolls
Amount Per Serving
Calories 112 kcal
% Daily Value*
| Serving | 1 roll | |
| Calories | 112kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 11mg | 4% |
| Sodium | 150mg | 6% |
| Potassium | 38mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 154IU | 3% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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