Best Easy Crescent Rolls Recipe
This Best Easy Crescent Rolls Recipe makes flaky and tender crescent rolls every time! Homemade is always better, and there is no exception with these rolls. Make them for your next Sunday night dinner or family gathering!
Servings:12 rolls
Ingredients
- ½ cup milk
- 2 tbsp sugar
- 1 ½ tsp yeast
- 4 tbsp unsalted butter
- 1 egg
- 2 cups flour
- ½ tsp salt
- half and half, for brushing
Instructions
- Warm the milk in a saucepan over a medium heat until it is warm when you test it with your finger, but not quite as warm as bath water. Remove the pan from the heat.
- Whisk in the sugar and yeast until they have both dissolved. Stir in the butter until the residual heat from the pan has melted it; if you're left with a few small pieces, don't worry about it. Whisk in the egg.
- In the bottom of your stand mixer bowl, combine the flour and salt before making a well in the middle. Pour in the milk mixture and bring everything together into a rough dough with a fork.
- Fit the dough hook and knead for 5 minutes until you have a smooth sticky dough.
- Cover the bowl with food wrap or a shower cap and leave in a warm place for about an hour until the mixture has doubled in size.
- Scrape the dough out onto a well floured surface and dust the top with a bit more flour. Press the dough out into a large circle, about the size of a single person pizza.
- Cut the dough circle into wedges with a sharp, floured knife by first dividing it into quarters, then dividing each quarter into three.
- Roll each wedge of dough, starting with the widest ent into a crescent roll shape before transferring them a few inches apart onto two baking trays lined with parchment paper. Loosely cover with plastic wrap and leave to puff up for 30 minutes.
- Preheat the oven to 400. Brush the top of each roll with half and half before baking for 12 minutes until they are puffed and golden. Transfer to a cooling rack or enjoy warm.
Notes
- As this is quite a sticky dough I do not recommend making these without a stand mixer unless you are an experienced bread maker. You’ll need to knead the dough by hand for 10 minutes and try to add as little flour as possible as too much flour will make the rolls heavier and they’ll loose some of their light texture.
- These rolls are best eaten within hours of baking, but if you keep them in a sealed container leftovers will be just soft enough to enjoy spread with jam for breakfast the next morning.
Nutrition
Calories: 124 kcal, Carbohydrates: 19 g, Protein: 3 g, Fat: 4 g, Saturated Fat: 3 g, Polyunsaturated Fat: 0.2 g, Monounsaturated Fat: 1 g, Trans Fat: 0.2 g, Cholesterol: 11 mg, Sodium: 102 mg, Potassium: 42 mg, Fiber: 1 g, Sugar: 3 g, Vitamin A: 133 IU, Vitamin C: 0.001 mg, Calcium: 17 mg, Iron: 1 mg
