Homemade Crescent Rolls
No more store-bought crescent rolls! These can be made ahead of time, refrigerated or frozen. It’s so easy, buttery and fluffy!
Prep time:
Cook time:
Serving size: 24
Calories per serving: 115
Ingredients:
Cook time:
Serving size: 24
Calories per serving: 115
1 1/4 cups warm whole milk (105-110 degrees f)
1/2 cup unsalted butter, melted
2 tablespoons honey
2 1/4 teaspoons active dry yeast
4 cups all-purpose flour, divided
1 large egg, beaten
2 teaspoons kosher salt
Directions:
In the bowl of an electric mixer, combine milk, butter, honey and yeast; let stand until foamy, about 5 minutes.
Add 2 cups flour, egg and salt. Using the dough hook, beat on low speed for 1-2 minutes. Add remaining flour, 1/2 cup at a time, until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch. Increase speed to medium-high and beat for 3 minutes.
Lightly oil a large bowl or coat with nonstick spray; place dough in bowl, turning to coat. Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 45 minutes to 1 hour.
Gently deflate dough by punching down. Working on a lightly floured surface, divide in half. Roll into 12-inch rounds; cut into 12 wedges. Roll up wedges, starting from the wide end, to form a crescent shape.
Lightly oil a baking sheet or coat with nonstick spray. Place rolls, point sides down, onto the prepared baking sheet. Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 30-45 minutes.
Preheat oven to 400 degrees F. Brush tops with butter. Place into oven and bake until golden brown, about 12-14 minutes.
Serve warm.
Source: damndelicious.net
Add 2 cups flour, egg and salt. Using the dough hook, beat on low speed for 1-2 minutes. Add remaining flour, 1/2 cup at a time, until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch. Increase speed to medium-high and beat for 3 minutes.
Lightly oil a large bowl or coat with nonstick spray; place dough in bowl, turning to coat. Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 45 minutes to 1 hour.
Gently deflate dough by punching down. Working on a lightly floured surface, divide in half. Roll into 12-inch rounds; cut into 12 wedges. Roll up wedges, starting from the wide end, to form a crescent shape.
Lightly oil a baking sheet or coat with nonstick spray. Place rolls, point sides down, onto the prepared baking sheet. Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 30-45 minutes.
Preheat oven to 400 degrees F. Brush tops with butter. Place into oven and bake until golden brown, about 12-14 minutes.
Serve warm.
Source: damndelicious.net
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
