Avoid cans and create homemade Crescent Rolls! This buttery, fluffy, and delicate side dish goes with any meal.
Ingredient
– ¼ cup warm water 110°F– 6 tablespoons granulated sugar divided– 1 tablespoon active dry yeast– ¾ cup unsalted butter softened, divided– ¾ cup warm whole milk 110°F– 1 large egg– 1 ½ teaspoons fine sea salt– 4 cups all-purpose flourFor topping:– ¼ cup salted butter melted
Introduction
In a small bowl, mix water, 1 teaspoon sugar, and yeast. Stir and wait 5 minutes until the yeast bubbles and activates.
Step 1
Combine the remaining sugar, ½ cup of cut-up butter, milk, egg, and salt in a stand mixer with the hook attachment. Stir in the yeast mixture after activation.
Step 2
Add 3 cups flour and mix. Mix on medium speed until dough cleans bowl sides. Add up to 1 cup of flour, 1 tablespoon at a time, until the dough cleans the bowl if it's too sticky.
Step 3
Knead the dough for 7 minutes on medium-high speed until soft and smooth. Spray a big basin with cooking spray and roll the dough in it.
Step 4
Leave the bowl covered with plastic wrap to double in a warm, dry area for 60–90 minutes. Parchment a large sheet tray and set aside.
Step 5
Punch down dough after doubling to release air bubbles. Divide dough into 2 equal balls. Roll each ball into a 12-inch round. Cut into 12 equal wedges with a pizza cutter.
Step 6
Smear ¼ cup of melted butter onto each wedge. Roll the triangle tightly into a crescent from the bigger end. Arrange the rolls on the sheet tray. Continue with remaining dough ball.
Step 7
Cover with a clean kitchen towel and double for 60–90 minutes. Preheat the oven to 350°F. Bake the rolls until puffy and golden brown, 12-15 minutes. Serve melted butter immediately.