perfect crescent rolls
Perfect Crescent Rolls
adapted from Cooking Classy
1/3 cup warm water
2 1/4 teaspoons yeast
1/3 cup granulated sugar
1 1/3 cups milk, warmed (I used skim, but I'm sure it would be great with whole)
3/4 cup butter, room temperature, divided
1 large egg, room temperature
1 1/2 teaspoons salt
4 1/2 cups flour, more or less as needed
In a large bowl or the bowl of a stand mixer, combine water, yeast, and a pinch of sugar. Let stand until yeast is foamy. Add sugar, milk, 5 tablespoons of butter, egg, and salt, and mix until well combined. Mix in two cups of flour. Slowly add remaining flour and mix until dough is smooth and elastic, and slightly sticky to the touch. Cover and let rise until doubled in size, 60-90 minutes.
After the dough has risen, punch it down and divide into two equal sized balls. Roll each ball out into a circle and spread each with two tablespoons of butter. Cut each circle into twelve wedges (I usually use a pizza cutter to make it easier). Roll each wedge up, starting at the wider side, and place point side down on a lightly greased baking sheet (I can fit 24 rolls on a single large baking sheet.) Cover and let rise about one hour, or until doubled in size.
While the rolls are rising, preheat oven to 375. When the rolls have risen, bake 15-20 minutes or until golden brown. Remove from oven and brush lightly with remaining butter.
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