A Tradition in Family Baking

Quick and Easy Crescent Rolls

5.0 from 1 reviews
Quick and Easy Crescent Rolls
Our simplified version of the croissant eliminates the need to roll in layers of butter, not to mention extra fat.
Yield: 24-40 rolls
Ingredients
Medium batch (1½ lb bread machine)
  • Dough
  • ½ cup water
  • ⅓ cup evaporated milk
  • 3 TBSP butter, room temperature
  • 1 egg, room temperature
  • 1½ tsp salt
  • 3 TBSP sugar
  • 2¼ tsp Red Star Active Dry Yeast
  • 3 cups all purpose flour

  • Egg Wash
  • 1 egg
  • 1 TBSP water


Large batch (2 lb. bread machine)
  • Dough
  • 1 cup water
  • ¾ cup evaporated milk
  • ¼ cup butter, room temperature
  • 1 egg, room temperature
  • 2 tsp salt
  • ¼ cup sugar
  • 4½ tsp Red Star Active Dry Yeast
  • 5 cups all purpose flour

  • Egg Wash
  • 1 egg
  • 1 TBSP water
Instructions
  1. This recipe is featured at Completely Delicious.

BREAD MACHINE METHOD
  1. Have liquid ingredients at 80°F and all other ingredients at room temperature. Place ingredients in pan in the order specified in your owner’s manual. Select dough/manual cycle. Do not use delay timer. At the end of the last kneading cycle, press STOP/CLEAR, remove dough and proceed with rising, shaping and baking instructions. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, ½ to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. See our Bread Machine section for more helpful tips and information.

MIXER METHODS
  1. Hand-Held Mixer Method: Combine yeast, 1 cup flour, and other dry ingredients. Combine water and milk; heat to 120°-130°F. Combine dry mixture and liquid ingredients, and butter in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. Add egg; beat 1 minute. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary.

  2. Stand Mixer Method: Combine yeast, 1 cup flour, and other dry ingredients. Combine water and milk; heat to 120°-130°F. Combine dry mixture, liquid ingredients, and butter in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add egg; beat 1 minute. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic.

  3. Food Processor Method: Combine yeast, 1 cup flour, and other dry ingredients. Combine water and milk; heat to 120°-130°F. Put dry mixture in processing bowl with steel blade. While motor is running, add liquid ingredients, butter and egg. Process until mixed. Continue processing, adding remaining flour until dough forms a ball.

RISING, SHAPING AND BAKING
  1. Place dough in lightly oiled bowl and turn to grease top. Cover and refrigerate for 2 hours, then let dough sit on counter for 30-45 minutes. Turn dough onto lightly floured surface and knead about 6 times to release air bubbles. Divide into 3 parts for medium batch, 4 parts for large batch. Roll each part into a 14-inch circle. With a sharp knife, cut into 8 or 10 pie-shaped wedges. Starting with wide edge, roll each wedge toward the point. Place on ungreased cookie sheets, point side down, and curve into crescent shape. Cover; let rise until indentation remains after touching. Egg Wash: Combine 1 slightly beaten egg and 1 TBSP water; brush crescent rolls with Egg Wash. Bake in preheated 350°F oven 15 to 18 minutes or until golden brown. Remove from cookie sheets and cool.

  2. You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use ½ tsp Instant yeast (or ¾ tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.
 

1 Comment
  1. I love croissants will have to try

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