Summer time, and the livin’ is easy, so they say. If you want homemade, fresh croissants, then,
this recipe is quick and easy! Our
Kitchen of the Month, Kelly, from A Messy Kitchen, asked us to make Easy Extra
Flaky Homemade Crescent Rolls.
I’ve made
croissants the old-fashioned way, and crescent rolls from a long-time favorite
recipe. This recipe is sort of a combination
of both. When I’m craving a simple roll
with a croissant-like texture, I’ll definitely be baking this again.
Check out the other Bread Baking
Babes:
Easy Extra Flaky Homemade Crescent Rolls.
These scrumptious crescent rolls are extra flaky and extra buttery
Prep Time30 mins
Cook Time12 mins
Refrigerate1 hr 10 mins
Total Time1 hr 40 mins
Course: Breakfast
Cuisine: American
Servings: 20
Crescent rolls
Calories: 235kcal
Author: Tieghan Gerard
Ingredients
Crescent Rolls
- 1/4 cup
very warm water but not boiling water
- 2 1/4 teaspoons active dry yeast one packet
- 2 teaspoons
granulated sugar
- 3/4 cup
warm milk not boiling
- 1 egg
- 1 tablespoon
unsalted butter melted or softened
- 1 teaspoon
salt
- 3 cups
all-purpose flour plus more for rolling
- 8 tablespoons
salted butter softened
- 1 egg
beaten and or melted butter, for
brushing
Instructions
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.
- 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.
- 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.
- 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.
- 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.
- 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)
- 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.
- 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.
- 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.