Description
A delightful recipe for homemade crescent rolls that are golden, flaky, and soft, perfect for any occasion.
Ingredients
- All-purpose flour: 4 cups, plus extra for dusting
- Active dry yeast: 2 1/4 teaspoons (1 packet)
- Warm milk: 1 cup (about 110°F or 43°C)
- Sugar: 1/4 cup
- Butter: 1/2 cup (melted, plus extra for brushing)
- Salt: 1 teaspoon
- Eggs: 2 large (lightly beaten)
Instructions
- Activate the yeast by mixing warm milk with sugar and sprinkling yeast on top. Let it sit for 5-10 minutes until frothy.
- In a large bowl, combine 3 cups of flour and salt. Make a well, then add melted butter, beaten eggs, and the yeast mixture. Stir until a rough dough forms.
- Knead the dough on a floured surface, adding the remaining flour gradually, for about 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise in a warm place until doubled in size (1-1.5 hours).
- Punch down the dough, roll it out into a large circle (1/4 inch thick), and cut into 8-12 wedges. Roll each wedge from the wide end to the pointed end.
- Place the rolled crescents on a greased baking sheet, cover, and let them rise for another 30-45 minutes.
- Preheat the oven to 375°F (190°C). Brush the tops of the rolls with melted butter.
- Bake for 15-20 minutes until golden brown and hollow-sounding when tapped. Let cool slightly before serving.
Notes
- Use warm ingredients for better yeast activation.
- Measure flour accurately to avoid dry dough.
- Allow the dough to rise fully for fluffy rolls.
- Preheat the oven for even baking.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: crescent rolls, homemade, baking, bread, recipe