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.