Crescent Rolls
photo by Nimz_
- Ready In:
- 3hrs 30mins
- Ingredients:
- 10
- Yields:
-
8 rolls
ingredients
- 11.09 ml active dry yeast (or 1 package)
- 118.29 ml warm water
- 236.59 ml cream or 236.59 ml milk
- 29.58 ml butter (if using milk use 1/3 cup of butter)
- 4.92 ml salt
- 591.47-709.77 ml flour
- 118.29 ml butter, softened for spreading
- 1 egg white, beaten
- kosher salt (or other coarse salt)
- caraway seed
directions
- In a large bowl dissolve the yeast in warm water.
- In a saucepan heat the cream (or milk) over med heat to boiling point (but don't let it boil) and add butter to milk. Remove from heat and cool to lukewarm.
- Add milk/butter mixture to yeast mixture.
- Add salt (1 teaspoon) and one cup of flour, stirring to combine. Add remainder of flour, a little at a time until you have a stiff dough. Let dough rest for 15 minutes.
- Turn dough out on floured board and knead until smooth.
- Put dough in a greased bowl, turning to grease both sides of dough. Cover with plastic wrap and/or damp towel. Let rise until doubled (1 - 2 hours).
- Turn dough out onto floured board and roll it into a 16-inch circle. Spread dough with soft butter and cut into 8 wedges. Roll each wedge up, starting at wide end and shape into a cresent. Place rolls on a greased baking sheet and brush with egg white and sprinkle with kosher salt and caraway seeds.
- Let roll rise for 30 minutes.
- Preheat oven to 375-degrees F.
- Bake rolls for 25-30 minutes or until golden brown.
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Reviews
-
Delicious, these were very popular and were gone very quickly. I made this in my bread maker because I'm lazy and used the full 3 cups of flour. The dough was beautiful and easy to handle. I ended up making 16 crescent rolls slightly bigger than the store-bought refrigerated dough type. I didn't do the egg white /caraway seed thing to the rolls because my daughter dislikes it, so I brushed the top with a bit of melted butter instead. Excellent recipe, will definitely make again.
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Tweaks
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Delicious, these were very popular and were gone very quickly. I made this in my bread maker because I'm lazy and used the full 3 cups of flour. The dough was beautiful and easy to handle. I ended up making 16 crescent rolls slightly bigger than the store-bought refrigerated dough type. I didn't do the egg white /caraway seed thing to the rolls because my daughter dislikes it, so I brushed the top with a bit of melted butter instead. Excellent recipe, will definitely make again.
RECIPE SUBMITTED BY
<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>