Homemade Buttery Crescent Rolls
Ingredients
- 1/2 cup + 2 tbsp whole milk
- 4 tbsp granulated sugar
- 2 teaspoons active dry yeast
- 1 large egg
- 2 3/4 cup Bob’s Red Mill Unbleached All Purpose Flour
- 1 1/2 tsp kosher salt
- 1 cup butter, cubed into small pieces and very cold
- 1/4 cup melted butter for brushing
Preparation
Combine the sugar and milk in a microwave-safe bowl and heat to 110°F. Sprinkle the yeast over the top and let it sit for about 10 minutes, until foamy.
In a large mixing bowl, combine flour and salt. Add the cold, cubed butter and use a pastry cutter or hands to combine until butter pieces are pea-sized.
Whisk the egg into the milk/yeast mixture, then slowly pour into the dry ingredients while stirring with a spatula until a shaggy dough forms.
Shape the dough into a rectangle, wrap in plastic wrap, and refrigerate for 1 hour.
Lightly flour a surface and roll out the rectangle until it’s about 1/2 inch thick. Fold the dough over in thirds, rotate 90 degrees, and repeat the lamination process 3-5 times.
Wrap the dough in plastic wrap and return to the fridge for 30 minutes.
Divide the dough into 2 sections and roll each into a long rectangle about 1/4 inch thick. Cut into about 12 triangles with a wide end of about 3 inches. Roll each triangle up from the wide end to the short end.
Place on a baking sheet lined with parchment paper, cover, and let rise at room temperature for 1 hour.
Preheat the oven to 375°F.
Just before baking, brush the tops with melted butter. Bake for 12 minutes until the tops are light golden brown.
Tips
Laminating the dough creates those flaky layers!
