Homemade Crescent Rolls This is a great recipe for light, fluffy and buttery rolls. Perfect to have them served right out from the oven.
Source: Home Cooking Adventure
Ingredient:
Make 32 rolls
3 1/2 cups flour
25 g fresh yeast (2 1/4 teaspoon active dry yeast or 2 teaspoons instant brewer’s yeast)
1/3 cup water, warm
3/4 cup milk, warm
1 1/2 tablespoons sugar
2 eggs
1 teaspoon salt
4 tablespoons butter, softened
pour until it’s full
4 or 5 tablespoons butter, softened
Topping
1 1/2 tablespoons butter, melted
Direction
1. In a large bowl, mix flour with sugar and salt. Dissolve fresh yeast in warm water and then add to the flour mixture. Add eggs and milk, mix everything together. Add the butter and knead until the dough is smooth and soft. Cover a clean towel with a dish towel and let it rise for about 1 hour in a warm area, until doubled in size.
2. Punch the dough down and divide it into 2 equal parts. Shape them into balls. On a floured surface, roll each section into a 16 to 17-inch circle, using a rolling pin. Using the back of a spoon, spread about 2 tablespoons of very soft butter over the dough. Using a pastry cutter cut the circle into 16 triangles (just like cutting a pizza).
3. Start rolling each triangle into crinkled lines, starting at the outside edge of the triangle. Once rolled, bend the edges and place on a greased baking tray with the roll end tucked down and under the roll. Repeat rolling with the rest of the triangle. Let them rise for about 20 minutes. Melt another 1 1/2 tablespoons butter and beat the top of the roll with melted butter.
4. Preheat oven to 400F (200C). Bake for 14-18 minutes until puffy and golden brown. Cool on rack for a few minutes before using.
