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Perfect Crescent Dinner Rolls
Perfect Crescent Dinner Rolls
- Recipe Submitted by Herb on 11/07/2014
Category: Breakfast, Dinner Party, Eggs, Rolls, Breads
Ingredients List
- 3/4 C. Milk(preferably 2% or whole)
- scant 1/2 C. Sugar + 1/2 T. Sugar(divided)
- 1/2 Egg(beat egg in small bowl and use half of beaten egg)
- 1/2 T. Salt
- 1 T. Yeast
- 1 C. Warm Water
- 4 1/2-5 C. Flour
- 1/2 C. Butter, divided plus extra melted butter for brushing.
Directions
1. In a small saucepan, scald the milk, 1/4 C. (1/2 stick)butter and scant 1/2 C. sugar. Butter should be mostly melted. Pour the mixture(scraping any sugar that has not dissolved out along with it with a rubber spatula) into the bowl of a stand mixer.
2. Add 1 C. of the flour, the salt, and the 1/2 egg to the milk mixture and quickly stir together with a dough hook attachment. Attach the dough hook to the mixer and turn on to low speed to help the mixture cool down while the yeast develops.
3. In a small bowl, mix together the warm water and 1/2 T. sugar. Add the yeast and give one quick stir. Let the yeast sit for 5-10 minutes, or until it is foamy and bubbly.
4. Add the yeast mixture to the mixer. Add 3 C. of flour and mix together on medium/low speed. When mixed together, slowly add in the remaining 1/2-1 C. of flour, or until the dough is just slightly sticky.
5. Scrape the dough out into a greased bowl and cover with plastic wrap. Let rise in a warm place until doubled in size. I place mine in a warming drawer, so it only takes about 30 minutes, but depending one how warm the area you place it in is, it may take up to over an hour.
6. Dust your work surface heartily with flour.
7. When the dough has doubled in size, cut it in half.
8. Place one of the dough halves on the floured surface and roll out into a circle that is about 1/4" thick. Spread 2 T. of softened butter evenly over the circle of dough.
9. Cut the dough into 12 triangles, like you are cutting a pie or pizza. Staring from the outside in, roll the dough up into a crescent shape, buttered side in. Place on a greased baking sheet with the end of the dough tucked until the roll. Repeat with the remaining dough triangles and the other half of the dough and 2 T. Butter. You should end up with 24 rolls, placed 3 across/8 deep on the baking sheet.
10. Cover with a towel and place in a warm place and let rise until almost doubled in size. For this step, it is ok if they are not quite doubled in size as they will still puff up quite a bit when they hit the oven.
11. Bake in an oven heated to 350 degrees for 10-15 minutes, or until just golden brown on top.
12. Remove from the oven and immediately brush melted butter over the tops of the rolls.
2. Add 1 C. of the flour, the salt, and the 1/2 egg to the milk mixture and quickly stir together with a dough hook attachment. Attach the dough hook to the mixer and turn on to low speed to help the mixture cool down while the yeast develops.
3. In a small bowl, mix together the warm water and 1/2 T. sugar. Add the yeast and give one quick stir. Let the yeast sit for 5-10 minutes, or until it is foamy and bubbly.
4. Add the yeast mixture to the mixer. Add 3 C. of flour and mix together on medium/low speed. When mixed together, slowly add in the remaining 1/2-1 C. of flour, or until the dough is just slightly sticky.
5. Scrape the dough out into a greased bowl and cover with plastic wrap. Let rise in a warm place until doubled in size. I place mine in a warming drawer, so it only takes about 30 minutes, but depending one how warm the area you place it in is, it may take up to over an hour.
6. Dust your work surface heartily with flour.
7. When the dough has doubled in size, cut it in half.
8. Place one of the dough halves on the floured surface and roll out into a circle that is about 1/4" thick. Spread 2 T. of softened butter evenly over the circle of dough.
9. Cut the dough into 12 triangles, like you are cutting a pie or pizza. Staring from the outside in, roll the dough up into a crescent shape, buttered side in. Place on a greased baking sheet with the end of the dough tucked until the roll. Repeat with the remaining dough triangles and the other half of the dough and 2 T. Butter. You should end up with 24 rolls, placed 3 across/8 deep on the baking sheet.
10. Cover with a towel and place in a warm place and let rise until almost doubled in size. For this step, it is ok if they are not quite doubled in size as they will still puff up quite a bit when they hit the oven.
11. Bake in an oven heated to 350 degrees for 10-15 minutes, or until just golden brown on top.
12. Remove from the oven and immediately brush melted butter over the tops of the rolls.
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