Soft Crescent Rolls
User Reviews
5
Soft Crescent Rolls
Description
This recipe begins by combining dry ingredients—flour, instant yeast, salt, sugar, nonfat dry milk, and potato flakes—with softened butter and lukewarm water, kneading until smooth and soft. The potato flakes contribute to a tender texture. After kneading, the dough rests covered in an oiled bowl for about an hour until puffy but not doubled, which helps develop flavor without over-proofing.
The dough is divided, rolled out thinly on a floured surface into a round shape, then cut into wedges with a pizza cutter. Each wedge is rolled from the wide end toward the point, creating crescent shapes that are placed spaced on parchment-lined baking sheets. An egg wash may be applied for color and sheen before baking.
The resulting crescent rolls bake into soft, fluffy breads with slightly crisp edges, suitable for serving warm alongside meals or as a snack. The dough can be frozen for later use, thawed, and warmed gently before serving.
Ingredients
- 3 cups all-purpose flour unbleached
- 2 teaspoons instant yeast
- 1¼ teaspoons salt
- 3 tablespoons sugar
- ¼ cup nonfat dry milk
- ⅓ cup potato flakes mashed
- 4 tablespoons butter softened
- 1 cup + 2 tablespoons water lukewarm
FOR EGGWASH:
- 1 egg
- 1 tablespoon water
Instructions
- Add all the dry ingredients to a bowl and whisk together. Add the butter and water and knead them together by hand or with the dough hook attachment of a stand mixer -- until you have a soft, smooth dough.
- Lightly grease a large bowl with a bit of canola oil. Place the dough in the bowl and cover with a dish towel. Allow to rise for one hour or until the dough is puffy, but not doubled.
- Divide the dough in half. Lightly flour a work surface and roll the dough into a 1/4" thick round.
- Use a pizza cutter to cut the dough in half going from 6 o'clock to 12 o'clock. Then from 9 o'clock to 3 o'clock. Slice the remaining wedges in half again so that you have 8 equal pieces.
- start with the outer edge and roll the triangles of dough ending with the pointy end. Transfer the roll to a parchment lined baking sheet with the end tucked under the roll. Continue in this manner with the remainder of the rolls. Place them on the baking sheet so that they are spaced about 2" apart.
- Follow the same technique for the other half of the dough.
- Cover the rolls with a dish towel and let them rise for another hour.
- Just before they're done proofing, heat the oven to 350°.
MAKE THE EGGWASH:
- In a small bowl, combine the egg and water and whisk. Brush the rolls with the egg wash to give them a nice shine.
- Bake the rolls for 20 minutes or until golden brown. Serve.
Notes
- The rolls freeze well and can be prepared in advance.
- To serve, thaw frozen rolls and warm them in a low oven around 300°F for about 10 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 139 kcal
% Daily Value*
| Calories | 139kcal | 7% |
| Carbohydrates | 22g | 7% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 18mg | 6% |
| Sodium | 223mg | 9% |
| Potassium | 92mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 145IU | 3% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 31mg | 3% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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