Crescent Rolls
Ingredients
- To activate the yeast:
- (75g.) 1/3 cup warm water (105°-115°F)
- (5g.) 1 tsp sugar
- 2 ¼ tsp active dry yeast
- For the dough (all at room temperature):
- (60g.) 1/4 cup sugar
- (165g.) 2/3 cup warm milk (105°-115°F)
- (114g.) 1/2 cup or 1 stick unsalted butter
- (119g.) 2 large eggs
- (530g.) (4 1/2 - 5 cups) all-purpose flour
- (10g.) 1 tsp salt
Instructions
- In a bowl, dissolve the sugar in warm water. Let it sit until foamy, about 5 mins.
- In this order, add the ingredients for the dough: sugar, warm milk, butter, and eggs. Mix with a whisk. Add 2 cups of flour, salt, and mix.
- Now, keep mixing for about 15 mins, adding flour gradually, until a soft dough forms.
- Place the dough in an oiled bowl and let it rise for 30 mins or until doubled in size. Gently release the air from the dough, cut it in half, and on a lightly floured surface, roll it into a circle about 12 inches in diameter. Using a pizza cutter, cut the circle into 12 triangles.
- Starting from the wide side, roll up each triangle to form a crescent shape.
- Place the rolls on a greased baking sheet or lined with parchment paper and let them rise for another 30 mins. Meanwhile, preheat the oven to 400°F.
- Finally, bake them for 10-12 minutes or until lightly golden on the surface.
- Enjoy! They last for 5 days at room temperature, stored in a tightly sealed container or bag.
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