This recipe is adapted from Butter Crescents on Allrecipes. The changes are mainly in method. The outcome is a pliable, stretchy dough that bakes up to a soft and creamy roll. These are delicious on their own or can be used in your favorite recipes like pigs in a blanket or turnovers.
Provided by Buckwheat Queen
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h13m
Yield 16
Number Of Ingredients 11
Steps:
- Heat milk in a microwave-safe bowl until warm, about 30 seconds. Mix in 1/4 cup butter, 2 tablespoons plus 2 teaspoons honey, and salt. Cool until lukewarm, 3 to 5 minutes.
- Combine warm water and yeast in a small bowl. Let stand until dissolved and creamy, about 5 minutes.
- Combine milk and yeast mixture in the bowl of a stand mixer fitted with a paddle attachment. Add half the beaten egg. Beat in flour, 1/2 cup at a time, until dough pulls together. Switch to the dough hook attachment and knead lightly until dough is wet and sticky but forms into a ball, about 5 minutes.
- Grease a large bowl with 1 teaspoon softened butter. Use greased or wet hands to transfer dough into the bowl, turning to coat it with butter. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Dust a work surface with potato starch. Deflate dough and turn it out onto the work surface. Divide the dough into 4 equal pieces and form into rounds. Place a piece of parchment paper over one of the rounds and roll into a rectangle about 1/8-inch thick with a rolling pin; cut into wedges. Brush each wedge with a little softened butter. Repeat with remaining dough rounds.
- Roll each wedge up from the base towards the point. Brush a little bit of remaining beaten egg on the seam to seal. Bend each roll into a crescent shape.
- Line baking sheets with parchment paper. Arrange crescents sealed-side down on the sheets. Brush tops with remaining beaten egg.
- Transfer baking sheets to the cold oven. Heat oven to 365 degrees F (185 degrees C).
- Bake crescents until golden brown, about 25 minutes.
Nutrition Facts : Calories 108.4 calories, Carbohydrate 16.1 g, Cholesterol 21.5 mg, Fat 4.6 g, Fiber 1.8 g, Protein 2.4 g, SaturatedFat 2.4 g, Sodium 50 mg, Sugar 3.7 g
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Mason Anders
[email protected]Overall, I thought these rolls were pretty good. I would definitely make them again.
Bereket Fikre
[email protected]I would make these rolls again, but I would make some changes to the recipe.
Rev Tom
[email protected]These rolls were a bit too sweet for my taste.
Ronnie Merron
[email protected]I thought these rolls were just average.
Rajan Rasaili
[email protected]These rolls were okay, but I've had better.
Sanneh Alfusainey
[email protected]I would not recommend this recipe to anyone.
Happpier Happpier
[email protected]These rolls were a complete disaster. They were so dry and crumbly, I couldn't even eat them.
Shamail Sarfraz
[email protected]I followed the recipe exactly, but my rolls turned out really dense. I'm not sure what went wrong.
Md. Rony Sorkar
[email protected]These rolls were really easy to make, but they didn't rise very well. I think I might have overmixed the dough.
Christo Human
[email protected]I found these rolls to be a bit bland. I had to add some extra seasoning to them.
Latoya Gilliam
[email protected]These rolls were a bit too dry for my taste, but they were still pretty good.
Pierre Uys
[email protected]I love these crescent rolls! They're so versatile. I've used them to make sandwiches, appetizers, and even desserts.
Jordache Harry Moonsamy
[email protected]These are the best gluten-free crescent rolls I've ever had. They're so easy to make and they taste just like the real thing.
Jim Owens
[email protected]I was really impressed with these crescent rolls. They were so light and fluffy, and the flavor was amazing.
Jimmy Romeo
[email protected]These rolls were delicious! I made them for my family and they all loved them. Even my picky eater ate two!
Pabitra Chaudhary
[email protected]I've tried a lot of gluten-free crescent roll recipes, but this one is by far the best. They're so easy to make and they always turn out perfect.
Tokoua Gaming
[email protected]These crescent rolls were a hit at my last party! They were so flaky and buttery, and no one could believe they were gluten-free.