Description
These flaky homemade crescent rolls are a delightful treat perfect for any occasion. Buttery and soft with a golden-brown crust, they are made from scratch with simple ingredients and achieved through a classic baking method. Perfectly airy and tender inside, these rolls are sure to impress guests and steal the show at your table.
Ingredients
Scale
Dough Ingredients
- 1/4 cup Milk
- 3 tablespoons Granulated Sugar
- 1 tablespoon Active Dry Yeast
- 3/4 cup Warm Water (about 110°F)
- 2 ½ – 3 cups All-Purpose Flour (adjust as necessary)
- 1/2 teaspoon Salt
- 1/3 cup Butter
For Brushing
- 1/6 cup (approx. half of 1/3 cup) Butter, melted (divided for brushing)
Instructions
- Prepare Baking Sheet: Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Heat Milk Mixture: In a small saucepan, gently heat milk, sugar, and 1/3 cup butter over low heat until melted. Allow to cool to about 100-105°F to avoid killing the yeast.
- Activate Yeast: Pour the cooled milk mixture into the bowl of a stand mixer. Add the yeast and warm water. Let the mixture stand for 5-10 minutes until the yeast becomes frothy, indicating it is active.
- Mix Dough: Using the dough hook, mix in 2 cups of flour along with the salt on low speed for about 1 minute.
- Add Remaining Flour: Gradually add the remaining flour, about 1/2 cup at a time, mixing for 1 ½ minutes until the dough begins to clean the sides of the bowl.
- Knead Dough: Knead the dough on low speed for approximately 2 minutes until it becomes smooth, elastic, and slightly sticky to the touch.
- First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm spot for 15 minutes to develop.
- Divide Dough: Turn the dough out onto a lightly floured surface and divide it into two equal pieces.
- Shape Dough Circles: Roll one piece into a circle about 9 inches in diameter.
- Brush with Butter: Brush half of the melted butter over the surface of the rolled dough circle.
- Cut Dough into Wedges: Cut the dough circle into 8 equal wedges, similar to pizza slices.
- Form Crescents: Roll each wedge from the wide end toward the pointed tip to create crescent shapes.
- Place on Baking Sheet: Arrange the rolled crescents on the prepared baking sheet, spacing them to allow rising.
- Repeat with Second Portion: Repeat the rolling, brushing, cutting, and shaping process with the second piece of dough.
- Second Rise: Cover the baking sheet loosely with a towel and let the rolls rise for about 15 minutes until puffy.
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking.
- Bake: Bake the crescent rolls for 7-10 minutes until they turn golden brown and produce a delightful aroma.
Notes
- The dough may be slightly sticky; add flour gradually to achieve the right consistency.
- Using warm ingredients and a warm environment helps yeast activate properly for a good rise.
- Ensure the butter used for melting and brushing is unsalted for better control of saltiness.
- If you don’t have a stand mixer, knead the dough by hand for 8-10 minutes until smooth.
- Let the rolls cool slightly before serving for best texture and flavor.
