I’ve been wanting to make crescent rolls for a long time. There’s something about being able to create that shape –it’s not hard to make but it looks so pretty. And I love the soft golden look to them when they are finished baking. I made some crescent rolls for the first time, trying out one last potential Thanksgiving recipe.
The bread was fairly easy to make on the scale of difficulty for yeast breads. The rolls came out fluffy and so cute. My only issue was that they didn’t have much flavor to them. This was really my fault. I made some modifications to the recipe I was trying and one of them was eliminating the additional butter. I thought it would be too much and I wanted something less buttery and more sweet. Except the rolls weren’t sweet. And since I took out the extra butter filling, they were a little too plain and definitely needed a butter spread.
I had to make a few other adjustments to the recipe I tried. I couldn’t roll the dough as wide as the original recipe called for. So my rolls ended up being more like mini rolls rather than full-sized ones.
Overall, I was pretty excited with how my first attempt at crescent rolls turned out. I had a hard time breaking one of these pretty rolls open and ruining the shape.
As a quick reminder, you can still enter my giveaway here.
Yield: 32 mini rolls (or 16 large rolls)
3 1/2 cups flour
1 1/2 tsp instant yeast
1/3 cup water
3/4 cup milk
1 1/2 tbsp sugar
1 tsp salt
4 tbsp butter, softened
In a large bowl of a stand mixer, mix flour with instant yeast, sugar and salt. Add in the water, eggs and milk. Knead the dough with the dough hook attachment at medium to high speed and slowly add the butter. Knead until the dough pulls away from the bowl and is no longer too sticky, about 10 to 15 minutes. (It will still be sticky but it should not stick to your hands.)
Oil the bottom of a large bowl. Place dough in bowl and cover with plastic wrap and let rise for about 1 hour in a warm place, until doubled in size.
Punch dough down and divide into 2 equal parts. On a floured surface roll each part into a 12 inch circle, using a rolling pin. Using a pizza wheel cutter cut the round into 16 triangles for mini crescents or 8 triangles for large crescents. Slice the dough like slicing a pizza.
To roll each triangle into crescents, start from the thin tip of the triangle and roll until all of the triangle is rolled up. Once rolled, curve the edges and place on a baking tray lined with parchment paper with the tip tucked down and under the roll. Repeat rolling with the rest of the triangles. Let them rise for about 20 minutes.
Preheat the oven to 400F (200C). Bake for 9-10 minutes for mini rolls (14 minutes for large rolls) until puffed and golden brown.
Adapted from Home Cooking Adventure