Homemade Crescent Rolls
User Reviews
4.3
Homemade Crescent Rolls
Description
The dough blends melted butter, heated half-and-half, instant yeast, sugar, eggs, flour, and salt. After mixing and kneading to a smooth dough, it rests in a warm place to rise until doubled in size. The dough is then rolled out into a 12-inch circle, brushed with softened butter and sprinkled with salt. This preparation adds richness and flavor while aiding flakiness. Cutting into 12 wedges, each wedge is rolled starting from the wide end to the point to create the classic crescent shape.
Baking yields golden rolls with layers of tender crumb and a subtle buttery taste. The topping of egg white and water before baking gives a slight sheen and contributes to browning.
These rolls pair well with soups, salads, or can be served as a dinner bread. The recipe's measured ingredients and methodical resting steps ensure a dependable rise and texture.
Ingredients
For the Dough:
- 7 tablespoons butter melted and cooled slightly, unsalted
- ½ cup half-and-half heated to 110 degrees
- 1 tablespoon instant yeast or rapid-rise yeast
- ¼ cup sugar divided
- 1 egg
- 1 egg yolk
- 2½ cups all-purpose flour
- 1 teaspoon salt
For the Assembly:
- 1 tablespoon butter at room temperature, unsalted
- ¼ teaspoon salt
For the Topping:
- 1 egg white
- 1 teaspoon water
Instructions
- Whisk the melted butter, half-and-half, yeast, and 1 teaspoon of the sugar in a large liquid measuring cup until the yeast dissolves. Whisk in the egg and egg yolk.
- In the bowl of a stand mixer fitted with the dough hook, mix the flour, remaining sugar, and salt on low speed until combined, about 15 seconds. With mixer running on low, add the half-and-half mixture in a steady stream and mix until the dough comes together. Increase the speed to medium and mix until the dough is smooth and comes away from the sides of bowl, about 6 minutes. Turn the dough out onto a clean surface and knead to form a smooth, round ball. Transfer the dough to a greased bowl, cover with plastic wrap, and place in a warm, draft-free spot. Let rise until doubled in size, about 1 hour.
- Turn the dough out onto a lightly floured surface and roll into a 12-inch circle. Spread the softened butter over the dough, sprinkle with the salt, and cut into 12 wedges using a pizza cutter. Roll each wedge starting at the wide end, and arrange (with pointed tip of dough underneath each roll) on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and return to a warm, draft-free spot until doubled in size, about 1 hour. Make-Ahead Note: At this point, the rolls can be refrigerated for up to 24 hours before baking.
- Preheat oven to 350 degrees F. Whisk the egg white and water in a small bowl. Remove the plastic wrap and brush each roll twice with the egg white mixture. Bake until golden brown, about 20 minutes, rotating the baking sheet halfway through cooking. Cool rolls on the baking sheet for 10 minutes before serving. Leftover rolls can be stored in an airtight container at room temperature for up to 2 days.
Notes
- Use instant or rapid-rise yeast to reduce rising time.
- Ensure half-and-half is warmed to about 110 degrees for effective yeast activation.
- Brush dough with softened butter and sprinkle salt before shaping for flavor and texture.
- Let dough rise in a warm, draft-free spot until doubled in size for proper leavening.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12crescent rolls
Amount Per Serving
Calories 203 kcal
% Daily Value*
| Calories | 203kcal | 10% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 53mg | 18% |
| Sodium | 258mg | 11% |
| Potassium | 53mg | 1% |
| Sugar | 4g | 8% |
| Vitamin A | 310IU | 6% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 20mg | 2% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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