This homemade crescent roll recipe makes two dozen sweet fluffy crescent rolls with a texture similar to croissants but a little denser
Prep Time
2 hrs 35 mins
Dificult
Medium
Servings
3 hrs 30 mins
Ingredients
Instructions
Dissolve yeast in warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam
about 5 minutes.
Combine 2 cups flour
sugar
butter pieces
eggs
and salt in a bowl; add yeast mixture and stir until well combined. Mix in remaining 2 cups flour until smooth. Scrape dough from the sides of the bowl and mix to incorporate. Cover and let rise in a warm place until doubled in volume
about 1 1/2 hours.
Punch down dough
then divide in half. Roll each half into a 12-inch-wide circle. Spread 2 tablespoons softened butter over each circle
then cut each circle into 12 wedges.
Starting at the wide end
roll one wedge toward the point to form a crescent. Place onto a greased baking sheet with the point facing down. Repeat to shape remaining rolls. Cover and let rise until doubled in volume
about 1 hour.
Preheat the oven to 400 degrees F (200 degrees C).
Bake in the preheated oven until golden brown
12 to 15 minutes. Remove from the oven and brush tops with melted butter.
Jan Dickson Myers
