- Oven – Preheat to 350°F
- Stand Mixer with Dough Hook
- Digital Kitchen Scale
- Large Glass Bowl – Lightly Greased
- Baking Sheet
- Baking Pin
- Servings: 6-8
- Difficulty: Easy
INGREDIENTS: (All measurements are by weight except TBS and tsp.)
- 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
- 1 large egg, lightly beaten
- 1 tablespoon water
- Pinch of salt
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.
Whisk half-and-half, sugar, egg and yolk in 4-cup liquid measuring cup until sugar has dissolved.
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.
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.
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.
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.
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.
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.
Remove from oven, transfer to wire rack and let cool for 15 MINUTES.