Homemade Crescent Rolls – Damn Delicious


No extra store-bought crescent rolls! These might be made forward of time, refrigerated or frozen. It’s really easy, buttery and fluffy!

So for years, nicely, my total life really, I used to be utilizing the crescent rolls that are available in these refrigerated tubes.

MY OTHER RECIPES

Always, all the time, all the time.

But, I’m steadily requested if I’ve a home made recipe.

I truthfully didn’t even know you can make a home made model.

That is, till now.

And after intensive recipe testing with my workforce, and lots of failed but consumed batches of crescent rolls, I feel we had been in a position to lastly good this.

After this, we’ll by no means be utilizing these refrigerated tubes ever once more.

Because you may make this forward of time, refrigerate or freeze as wanted.

So now you actually haven’t any excuse!

Homemade Crescent Rolls

No extra store-bought crescent rolls! These might be made forward of time, refrigerated or frozen. It’s really easy, buttery and fluffy!

Ingredients:

  • 1 1/four cups heat complete milk (105-110 levels F)
  • half of cup unsalted butter, melted
  • 2 tablespoons honey
  • 2 1/four teaspoons lively dry yeast
  • four cups all-purpose flour, divided
  • 1 massive egg
  • 2 teaspoons kosher salt

Directions:

  1. In the bowl of an electrical mixer, mix milk, butter, honey and yeast; let stand till foamy, about 5 minutes.
  2. Using the dough hook, add 2 cups flour, egg and salt; beat on low velocity for 1-2 minutes. Add remaining flour, half of cup at a time, till a gentle, easy ball of dough is shaped. The dough ought to really feel elastic and barely cheesy to the contact. Increase velocity to medium-high and beat for three minutes.
  3. Lightly oil a big bowl or coat with nonstick spray; place dough in bowl, turning to coat. Cover with a clear dishtowel and let stand in a heat spot till dough has doubled in dimension, about 45 minutes to 1 hour.
  4. Gently deflate dough by punching down. Working on a evenly floured floor, divide in half. Roll right into a 12-inch spherical; lower into 12 wedges. Roll up wedges, ranging from the broad finish, to type a crescent form.
  5. Lightly oil a baking sheet or coat with nonstick spray. Place rolls, level sides down, onto the ready baking sheet. Cover with a clear dishtowel and let stand in a heat spot till dough has doubled in dimension, about 30-45 minutes.
  6. Preheat oven to 400 levels F. Brush tops with butter. Place into oven and bake till golden brown, about 12-14 minutes.
  7. Serve heat.

*MAKE AHEAD: Prepare the dough as directed till step three. Place dough right into a evenly oiled Ziploc bag within the fridge for as much as two days. Resume with step four utilizing the chilled dough.

*TO FREEZE: Prepare the dough as directed till step four. Place rolls in a single layer on a baking sheet in a single day; cowl tightly with plastic wrap. Transfer to freezer luggage. Resume with step 5, loosely coated with plastic wrap, letting it come to room temperature and doubling in dimension previous to baking.