Homemade Crescent Rolls
Description
Buttery, flaky homemade crescent rolls made with simple ingredients and a quick folding method. Perfect for Sunday dinner or any holiday meal!
Ingredients
Units
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- 1/2 cup milk
- 1/4 cup water
- 2 1/4 teaspoons active dry yeast (one 0.25 ounce package)
- 3 tablespoons sugar, divided
- 2 3/4 cups all-purpose flour, plus additional for rolling
- 1/2 teaspoon salt
- 1 cup cold butter
- 1 large egg
Instructions
- Warm the milk and water together to 110 degrees, either on the stovetop in a small saucepan or in the microwave. Transfer to a small bowl, then stir in the yeast and 1 tablespoon of sugar. Let it rest for about 5 minutes, until foamy on top.
- Whisk the flour, the other 2 tablespoons of sugar, and the salt together in a large bowl. Work in the cold butter with a pastry cutter until the pieces are roughly the size of small peas. Add the foamy yeast mixture and the egg, and stir just until a wet, sticky dough comes together.
- Cover the dough tightly in plastic wrap and chill it in the fridge for 30-45 minutes.
- Turn the chilled dough out onto a floured counter and roll it into a circle about 1/2 inch thick. Fold it in half, then in half again so it’s a quarter circle. Roll it back out to about 1/2 inch thick and repeat both folds one more time.
- Rewrap the dough and chill for another 30-45 minutes.
- Roll the dough out on a floured counter into a big circle about 1/4 inch thick (a little thinner is fine). Slice it into 16-18 skinny triangles, like cutting a pizza. Starting at the wide edge, roll each triangle up toward its tip and set it on a baking sheet lined with parchment or a silicone mat. Drape a clean kitchen towel over the rolls and let them rise somewhere warm for about 1 hour.
- Heat the oven to 400 degrees while the rolls finish rising.
- Bake for about 10 minutes, until the tops are nicely golden. Let them cool for a few minutes and serve them warm.
Notes
Don’t be surprised when the dough is super soft and sticky at first… chilling it is what makes it easy to work with. Go light on the flour when rolling so your rolls bake up tender, flaky, and full of buttery layers.
Nutrition
- Serving Size: 1 roll
- Calories: 198
- Sugar: 2.8 g
- Sodium: 82.8 mg
- Fat: 12.1 g
- Carbohydrates: 19.4 g
- Fiber: 0.7 g
- Protein: 3.2 g
- Cholesterol: 42.3 mg
Find it online: https://rosebakes.com/homemade-crescent-rolls/
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