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Crescent Rolls

KEY TOOLS/EQUIPMENT:

  • Oven – Preheat to 350°F
  • Stand Mixer with Dough Hook
  • Digital Kitchen Scale
  • Large Glass Bowl – Lightly Greased
  • Baking Sheet
  • Baking Pin

 

CRESCENT ROLLS:

  • Servings: 6-8
  • Difficulty: Easy 

 

INGREDIENTS: (All measurements are by weight except TBS and tsp.)

DOUGH:

  • 12¾ oz all-purpose flour
  • 2 tsps instant or rapid-rise yeast
  • 1¼ tsps salt
  • 8 oz unsalted butter, cold
  • 4 oz half-and-half, room temperature
  • (or) 2 oz whole milk and 2 oz light cream
  • 1¾ oz sugar
  • 1 large egg plus 1 large yolk, room temperature

EGG WASH:

  • 1 large egg, lightly beaten
  • 1 tablespoon water
  • Pinch of salt

     

    DIRECTIONS:

    STEP 1:

    Whisk flour, yeast and salt together in the stand mixer bowl. Cut the cold butter into pats (or pound it flat with a rolling pin), and work it into the flour mixture until it’s unevenly crumbly, with larger bits of butter remaining intact.

    STEP 2:

    Whisk half-and-half, sugar, egg and yolk in 4-cup liquid measuring cup until sugar has dissolved.

    STEP 3:

    Using dough hook on LOW speed, slowly add half-and-half mixture to flour mixture and mix for 2 MINUTES or until cohesive dough starts to form. Increase speed to MEDIUM-LOW and knead for 8 MINUTES or until dough is smooth and elastic and does not stick on the sides of the bowl.

    STEP 4:

    Transfer dough to lightly floured counter and knead by hand using stretch and fold method for 30 SECONDS or until it’s smooth and forms a round ball. Place dough seam side down in lightly greased large glass bowl, cover with plastic wrap and let rise for 1 to 1 ½ HOURS or until doubled in size.

    STEP 5:

    Line rimmed baking sheet with parchment paper. Press down on dough to deflate, then transfer to lightly floured counter. Press and roll dough into 12-inch round.

    STEP 6:

    Starting at wide end, gently roll up each dough wedge, ending with pointed tip on bottom. Push ends toward each other to form crescent shape.

    STEP 7:

    Arrange rolls on prepared sheet, spaced about 2 inches apart, with tip of dough underneath each roll. Cover loosely with greased plastic and let rise for 1 to 1 ½ HOURS or until nearly doubled in size.

    STEP 8:

    Adjust oven rack to middle position and heat oven to 350°F. Gently brush rolls with egg wash and bake for 20 to 25 MINUTES or until golden brown. Rotate sheet halfway through baking.

    STEP 9:

    Remove from oven, transfer to wire rack and let cool for 15 MINUTES. 

    SERVE WARM.

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