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Flaky Crescent Rolls

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An easy homemade recipe for flaky crescent rolls with buttery, melt-in-your-mouth layers perfect for breakfast, brunch, or any cozy occasion.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 ¼ teaspoons (one packet) instant yeast
  • 1 teaspoon salt
  • 1 cup (240ml) whole milk, warmed to about 110°F (43°C)
  • ¾ cup (170g) unsalted butter, softened + extra for layering
  • 1 large egg, room temperature
  • 2 tablespoons warm water
  • Optional: 1 tablespoon honey (can substitute sugar)

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk (110°F/43°C), warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until foamy.
  2. Mix the dough: In a large bowl or stand mixer bowl, whisk together flour and salt. Add softened butter cut into small pieces and rub into flour until mixture resembles coarse crumbs. Add yeast mixture and egg, stirring to combine. Dough will be shaggy and sticky.
  3. Knead: Knead dough on a lightly floured surface for 8-10 minutes until smooth and elastic, or use stand mixer with dough hook for 5-6 minutes. Add flour sparingly if too sticky.
  4. First rise: Form dough into a ball, place in lightly greased bowl, cover with towel or plastic wrap, and let rise in warm spot for 1 to 1 ½ hours until doubled in size.
  5. Prepare butter for layering: Place remaining butter (about 4 tablespoons) between parchment sheets and pound with rolling pin into a thin 7×7 inch square. Chill until dough is ready.
  6. Roll and layer: Punch down dough, roll into 12×12 inch square. Place chilled butter square diagonally in center. Fold dough edges over butter like envelope, sealing completely.
  7. Laminate dough: Roll dough into 12×8 inch rectangle. Fold into thirds (a ‘turn’). Chill 20-30 minutes. Repeat rolling, folding, and chilling two more times.
  8. Shape rolls: Roll dough into 12-inch circle. Cut into 8-12 triangles. Roll each triangle from wide end to point to form crescents. Place on parchment-lined baking sheet, point side down, curving ends slightly.
  9. Second rise: Cover rolls loosely and let rise 45-60 minutes until puffy but not doubled.
  10. Bake: Preheat oven to 375°F (190°C). Brush rolls with melted butter. Bake 15-18 minutes until golden brown and flaky. Let cool slightly before serving.

Notes

Keep butter cold but pliable for proper layering. Avoid over-flouring dough to prevent tough rolls. Handle dough gently after layering to preserve flaky layers. Chill dough between folds to maintain structure. Use fresh yeast for best rise. Brush rolls with melted butter before and after baking for golden crust. Rolls can be made ahead and refrigerated overnight before baking. Freeze shaped rolls for longer storage and bake from frozen with extra time.

Nutrition

Keywords: crescent rolls, flaky rolls, homemade bread, buttery rolls, breakfast rolls, easy crescent rolls, layered dough

Find it online: https://blipflavor.com/flaky-crescent-rolls-recipe-easy-homemade-buttery-layers-guide/