Homemade crescent rolls take some time but are straightforward to make using this recipe! The result is delicious rolls that keep well at room temperature for several days and can be frozen for later, too! Makes 24 rolls.
Course: Bread, Breakfast
Keyword: yeast bread
Author: Beth Cato
two large baking sheets
4 1/4cupsbread flour
1Tablespoon plus 1 1/2 teaspoonsinstant yeast
1/2cupunsalted butter 1 stick
1large egg room temperature
1large egg yolk room temperature
1/4cupunsalted butter half stick, melted
Using a stand mixer with a dough hook attached, combine the flour, yeast, and salt.
Use a microwave or stove top to warm the milk, butter, sugar and honey to about 120-degrees (if it gets above that, give it a few minutes to drop down). Add the warm milk mixture to the flour until just combined, scraping the bowl as needed. Follow up with the egg and egg yolk, and continue to beat for about 6 more minutes. The dough should be smooth and elastic.
Add nonstick spray to a large bowl. Drop in the dough, flipping it to grease the surface all over. Cover with a towel or plastic wrap and let rise in a warm spot until it is doubled, about 45 minutes.
Line two baking sheets with parchment paper.
Punch down the dough in the bowl. Lightly flour a work surface. Use a food scale to weigh the dough; divide it in half. Keep one of the halves covered while the other is rolled out to a foot-wide circle. Use a pizza cutter or knife to slice it into twelve triangles, like a pizza.
To form a crescent roll, start at the wide end of a dough piece and roll it up, tucking and pressing the pointed tip underneath. Set spaced-out on a prepared pan. Repeat to form more rolls. Cover with a towel or plastic wrap to rise another 45 minutes to an hour.
Near the end of the rise, preheat the oven at 375-degrees. Melt the half stick of butter and brush about half over the rolls.
Place both sheets on racks inside oven and bake for 7 minutes. Switch placement of baking sheets on the racks. Bake for another 5 to 8 minutes, until they are a nice golden brown. Brush on the rest of the butter.
Eat immediately, while warmed, or at room temperature. Crescent rolls will keep in a sealed bag for at least 2 days, and can also be frozen for later enjoyment.