halfbakedharvest4.2
Easy Extra Flaky Homemade Crescent Rolls.
These scrumptious crescent rolls are extra flaky and extra buttery
👥 20 Servings⏱️ Prep & Cook: 1h 40m⏳ Prep: 30 min🔥 Cook: 12 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●baking sheet
- ●knife
- ●oven
- ●spatula
📝 Preparation Steps
1
In the bowl of a stand mixer or large glass bowl, combine the warm water, yeast and sugar. Mix until combined. Let the mixture sit for about five minutes until it smells like bread and is foamy.
2
Once the yeast has proofed and is foamy, add the warm milk, egg, butter, salt and flour. Using a dough hook, knead the dough on medium-high speed for about five minutes until dough is smooth and elastic. It will seem sticky at first, but keep mixing (or kneading by hand*) and it will become smooth.
egg1egg (beaten and or melted butter, for brushing)1unsalted butter (melted or softened)1 tablespoonsalt1 teaspoonsalted butter (softened)1 cup
3
Remove the dough from the bowl and place on a floured work surface. Knead the dough into a smooth ball. Grease the bowl that you mixed the dough in and set the dough back in the bowl. Cover the bowl with plastic wrap and place in the fridge for ⏱️ 30 minutes.
4
After ⏱️ 30 minutes, remove dough from fridge and roll out on a lightly floured surface to a large rectangle that’s about 1/4th inch thick. Spread the softened butter all over dough, leaving an inch around the sides of the rectangle, being careful not to break through dough with butter.
5
Fold one half of the rectangle towards the center and fold the other half over as well on top of the first layer so you have three dough layers, cover with plastic wrap and place in freezer for ⏱️ 10 minutes.
6
Roll out dough again to a long rectangle (being careful of the butter—roll gently) and fold dough again into thirds like a book. Place back in freezer for 10 more minutes. Repeat this process two more times for a total of three folds (and ⏱️ 30 minutes in the freezer)
7
After the three folds, you can either proceed with the directions or you can wrap your dough tightly with plastic wrap and place in the fridge overnight or up to three days.
8
To proceed, using a lightly floured work surface, roll the dough out into a rectangle about 1/4 inch thick. Using a pizza cutter or sharp knife cut the dough in half lengthwise, and then cut the dough into triangles. Using both hands, roll the crescent up. Place on a baking sheet about 2-3 inches apart, cover with a towel and set in a warm place to rise for ⏱️ 30 minutes to ⏱️ 1 hour.
9
Meanwhile, position a rack in the middle of the oven and preheat to 400 degrees F. Before baking, brush each crescent with the beaten egg wash. Bake rolls for ⏱️ 10-12 minutes or until lightly golden brown. If desired brush with melted butter. Serve warm along side the cranberry toasted coconut butter (recipe is below) if desired.
egg1egg (beaten and or melted butter, for brushing)1
10
Cranberry Toasted Coconut Butter
11
Heat oven to 325 degrees F. Spread coconut in thin layer on an un-greased cookie sheet. Bake 5 to ⏱️ 10 minutes until toasted. Cool ⏱️ 5 minutes. In large bowl, beat butter, maple, and orange peel with electric mixer on medium speed until honey is whipped into butter. Using rubber spatula, fold in cooled toasted coconut and dried cranberries. Transfer to serving bowl and serve immediately, or cover and refrigerate, and use within 1 week.
Nutrition Facts
calories
244 kcal
fat Content
16 g
serving Size
1 serving
fiber Content
1 g
sugar Content
3 g
sodium Content
249 mg
protein Content
3 g
cholesterol Content
54 mg
carbohydrate Content
18 g
saturated Fat Content
10 g
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