Crescent Rolls Recipe: A Flaky, Buttery Delight
Are you ready to bake some incredibly delicious and easy crescent rolls? This recipe will guide you through making these flaky, buttery pastries from scratch, perfect for breakfast, brunch, or a delightful snack. Forget store-bought – these homemade crescent rolls are in a league of their own!
What Makes This Crescent Roll Recipe Special?
This recipe focuses on achieving that perfect flaky, buttery texture that defines great crescent rolls. We'll achieve this through a combination of techniques:
- Using high-quality ingredients: The butter is key! We'll use cold, unsalted butter for the best results.
- Proper mixing and folding: Gentle handling of the dough ensures a tender crumb.
- Controlled fermentation: Allowing the dough to rise properly develops flavor and texture.
Ingredients You'll Need:
- 1 cup warm milk (105-115°F)
- 2 ¼ teaspoons active dry yeast
- ¼ cup granulated sugar
- 1 teaspoon salt
- 1 large egg
- 4 tablespoons unsalted butter, melted
- 4 ½ - 5 cups all-purpose flour, plus more for dusting
- 6 tablespoons unsalted butter, very cold and cut into small pieces (for layering)
Step-by-Step Instructions:
1. Activate the Yeast:
In a large bowl, combine the warm milk, yeast, and sugar. Let stand for 5-10 minutes until foamy. This ensures your yeast is alive and ready to work its magic.
2. Combine Wet Ingredients:
Whisk in the melted butter, egg, and salt until well combined.
3. Incorporate the Flour:
Gradually add the flour, one cup at a time, mixing until a soft dough forms. You may not need all 5 cups; add just enough until the dough comes together and is slightly sticky.
4. Knead the Dough:
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
5. First Rise:
Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
6. Roll and Layer the Dough:
Punch down the dough to release the air. On a lightly floured surface, roll the dough into a 12x18 inch rectangle. Spread the cold, cubed butter evenly over the dough. Fold the dough in thirds, like a letter.
7. Second Rise (Optional, but Recommended):
Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 30 minutes (or up to 2 hours). This allows the gluten to relax and enhances the flakiness.
8. Shaping and Baking:
Roll the chilled dough into a 12x18 inch rectangle again. Cut the rectangle into 12 triangles. Roll each triangle up from the wide end to the point. Place the crescent rolls onto an ungreased baking sheet.
9. Final Rise:
Let the crescent rolls rise for another 15-20 minutes.
10. Bake:
Bake in a preheated oven at 375°F (190°C) for 12-15 minutes, or until golden brown.
11. Enjoy!
Brush with melted butter (optional) and serve warm.
Tips for Perfect Crescent Rolls:
- Use cold ingredients: Cold butter is crucial for flakiness.
- Don't overmix the dough: Overmixing develops the gluten too much, resulting in tough rolls.
- Let the dough rise properly: Proper rising time ensures light and airy rolls.
This recipe will help you create delicious, homemade crescent rolls that will impress your family and friends. Enjoy baking!
