Homemade Crescent Rolls
Buttery, soft and flaky, these Homemade Crescent Rolls are easier to make than you think!
Servings: 32 crescent rolls
- 1 cup whole milk
- 1/2 cup butter divided
- 1/3 cup granulated sugar
- 1 tsp kosher salt
- 4 1/2 tsp instant or active dry yeast (equivalent to 2 standard yeast packets)
- 1/4 cup warm water (just warm to the touch)
- 2 large eggs
- 4 1/2 cups all purpose flour (with a possible 1/2 cup extra)
- additional melted butter for after baking
Add milk to a small saucepan and heat over MED heat until milk forms a skin on top and reaches a temperature of 170 F degrees. Remove from heat and set aside.
Combine 1/3 cup butter, sugar and salt in a mixing bowl. Add scalded milk and let sit until mixture reaches about 110 F degrees. Stir occasionally as it cools.
COMBINE ALL INGREDIENTS/MIX
Once combined, increase mixer speed to medium and knead until smooth and elastic/shiny. This should take between 6 and 12 minutes.
About halfway through, if dough is still really sticky, add additional flour, a tablespoon or two at a time, until dough is tacky but not sticky.
While mixer is kneading the dough, melt the remaining butter and set aside.
ADD DOUGH TO BOWL AND RISE
Flour your work surface and turn out dough. Shape into a ball and transfer to a greased bowl.
Brush with a little bit of the melted butter. Cover with plastic wrap and let rise for 2 hours in a warm place, or until doubled in size.
DIVIDE DOUGH AND ROLL
After dough has risen, line a couple baking sheets with parchment paper or grease with cooking spray. Lightly flour your work surface and turn out dough. Divide into 4 equally sized portions.
Roll one portion of dough out into a 10-11” circle. Use a pizza cutter (or knife) and slice the circle into 8 wedges (like a pizza).
Start at the wide edge and roll towards the point. Transfer rolls (point side down) to prepared baking sheets, keeping 1-2” distance between the rolls. Repeat with remaining portions of dough.
While rolls are rising, preheat oven to 325 F degrees. Bake rolls 20 minutes, rotating baking sheets halfway through, until lightly golden brown.
Brush with melted butter after removing from oven.
Calories: 116kcal | Carbohydrates: 18g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 107mg | Potassium: 49mg | Fiber: 1g | Sugar: 4g | Vitamin A: 118IU | Calcium: 14mg | Iron: 1mg