How to bake simple buttery crescent rolls?
No doubt that the refrigerated crescent roll dough that you can buy in the market is tasty, but it’s always nice to be able to take the option of a homemade version. I can say that it isn’t difficult to bake up a batch of homemade crescent rolls, even on a busy weeknight.
For me the best thing in the homemade crescent rolls is that they will also keep well for a day or two, so I can make them a day in advance and store them in an airtight container, reheating them before serving, the next day morning. And looking at my kids’ face I have no doubt it was worth learning to bake crescent rolls, although it was a big challenge for me.
I have never looked over so many recipes as in this case: nothing was perfect till I have found a handwritten piece of old paper in my kitchen’s chest of drawer. I don’t know who I should thank for the recipe, but now I know that was I looked after for such a long time.
Buttery Crescent Rolls
- 3 cups flour
- 2 1/10 cups milk
- 3/5 oz instant dry yeast
- ¼ cup softened butter
- 2 teaspoon salt
- 2 teaspoon sugar
- (2 tablespoon milk to brush the top of rolls)
- Combine all ingredients in the bowl of a stand mixer fitted with a dough hook.
- Mix well together.
- Knead by hand for about 2 minutes.
- Turn dough out onto a lightly floured surface.
- Quarter the dough.
- Roll out the dough into a big circle so that it resembles an untopped pizza.
- Quarter each circle.
- Roll out each piece again, try to keep its triangle form.
- Starting with the outside edge of one of the triangles, roll the edge towards the center of the slice.
- Curve the roll slightly into a crescent shape and place on a parchement-lined baking sheet.
- Repeat with all rolls.
- Cover the rolls and let rise for about 15-20 minutes in a warm place.
- Preheat the oven to 210C/410F.
- Brush tops of rolls with milk.
- Bake for 15-20 minutes, until golden brown.
- Allow to cool on a wire rack before serving.