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 to 40 rolls
Ingredients
- 3 cups all-purpose flour, divided
- 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
- 3 tablespoons granulated sugar
- 1 1/2 teaspoon salt
- 1/2 cup water
- 1/3 cup evaporated milk
- 3 tablespoon butter
- 1 large egg (room temperature)
- Egg Wash: 1 egg and 1 tablespoon water; whisk together
Instructions
- To a stand mixer bowl, add 1 cup flour, yeast, sugar and salt. Whisk to combine. In saucepan or microwave-safe dish, add water, milk and butter; heat to 120-130°F (butter does not need to melt).
- Add milk mixture to flour mixture. Using a paddle attachment, mix for 4 minutes on medium speed. Add egg; beat 1 minute. Switch to dough hook attachment. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic.(NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
- 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 equal parts. Roll each part into a 14-inch circle. With a sharp knife or pizza cutter, 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.
- Preheat oven to 350°F.
- Brush egg wash over crescent rolls . Bake for 15 to 18 minutes or until golden brown. Remove from cookie sheets and cool on wire rack.
Notes
Get Bread Machine Method here.
Photo by Completely Delicious.
