* Exported from MasterCook *
Rolls, Homemade Crescent
Recipe By :Amanda
Serving Size : 32 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Muffins/Rolls
Posted
Amount Measure Ingredient -- Preparation Method
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1 cup whole milk
1/2 cup butter -- divided
1/3 cup sugar -- granulated
1 tsp kosher salt
4 1/2 tsp instant yeast -- or active dry (2 pkts)
1/4 cup warm water -- just warm to the touch
2 large eggs
4 1/2 cups all-purpose flour -- plus possible 1/2 cup extra
melted butter -- for after baking
Add milk to a small saucepan and heat over med heat until milk forms
a skin on top and reaches a temperature of 170F. Remove from heat
and set aside.
Combine 1/3 cup butter, sugar and salt in a mixing bowl. Add scalded
milk and let sit until mixture reaches about 110F. Stir occasionally
as it cools.
While milk is cooling, combine warm water and yeast in a small bowl
and set aside for about 5 minutes. Yeast should get frothy after this time.
When milk mixture reaches about 110F, add eggs to mixing bowl with
milk mixture and whisk to combine.
To the bowl of a stand mixer fitted with the dough hook attachment,
add 4 1/2 cups flour and yeast mixture. Turn the mixer on low and
while it's running, slowly pour in the milk mixture.
Once combined, increase mixer speed to medium and knead until smooth
and elastic/shiny. This should take between 6 and 12 minutes.
About halfway through, if dough is still really sticky, add
additional flour, a tablespoon or two at a time, until dough is tacky
but not sticky.
While mixer is kneading the dough, melt the remaining butter and set aside.
Flour your work surface and turn out dough. Shape into a ball and
transfer to a greased bowl.
Brush with a little bit of the melted butter. Cover with plastic wrap
and let rise for 2 hours in a warm place, or until doubled in size.
After dough has risen, line a couple baking sheets with parchment
paper or grease with cooking spray. Lightly flour your work surface
and turn out dough. Divide into 4 equally sized portions.
Roll one portion of dough out into a 10-11" circle. Use a pizza
cutter (or knife) and slice the circle into 8 wedges (like a pizza).
Start at the wide edge and roll towards the point. Transfer rolls
(point side down) to prepared baking sheets, keeping 1 to 2 inch
distance between the rolls. Repeat with remaining portions of dough.
Cover baking sheets with plastic wrap and let rise in a warm place
until rolls have doubled in size, about 35-40 minutes.
While rolls are rising, preheat oven to 325F. Bake rolls 20 minutes,
rotating baking sheets halfway through, until lightly golden brown.
Brush with melted butter after removing from oven.
S(Internet address):
https://www.thechunkychef.com/homemade-crescent-rolls
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Per Serving (excluding unknown items): 108 Calories; 4g Fat (30.3%
calories from fat); 3g Protein; 16g Carbohydrate; 1g Dietary Fiber;
22mg Cholesterol; 97mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2022 - 1218