Crescent Rolls

Is there any roll that sets the scene for a convivial holiday dinner better than a breadbasket piled high with buttery Crescent Rolls? If you’re anything like us, you and the crescent go way back. Dressed up with sea salt, this roll’s timeless shape and versatility make it a family favorite as well as a busy baker’s go-to recipe. (The dough can be made ahead for a worry-free addition to the dinner table.) Find more dinner rolls in our 2018 November/December Issue, here!

Crescent Rolls
Makes 24
  • 4¼ cups (510 grams) bread flour
  • 1 tablespoon plus 1½ teaspoons (14 grams) instant yeast
  • 1 tablespoon (9 grams) kosher salt
  • 1 cup (240 grams) whole milk
  • ½ cup (113 grams) unsalted butter
  • 2 tablespoons (24 grams) granulated sugar
  • 2 tablespoons (42 grams) honey
  • 1 large egg (50 grams), room temperature
  • 1 large egg yolk (19 grams), room temperature
  • ¼ cup (57 grams) unsalted butter, melted
  • Garnish: flaked sea salt
  1. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, yeast, and salt.
  2. In a small saucepan, heat milk, butter, sugar, and honey over medium-low heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture, and beat at low speed just until combined, about 2 minutes. Add egg and egg yolk, and beat until a smooth, elastic dough forms, about 6 minutes.
  3. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 35 to 45 minutes.
  4. Line 2 baking sheets with parchment paper.
  5. Punch down dough. On a lightly floured surface, divide dough in half (about 490 grams each). Working with 1 half at a time (keep remaining dough covered to prevent it from drying out), roll dough into a 14-inch circle. Using a pastry wheel, cut dough into 12 equal triangles. Starting from widest end of triangle, roll up dough, pinching pointed end to seal. Place rolls, pointed side down, on prepared pans. Repeat with remaining dough. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 35 to 45 minutes.
  6. Preheat oven to 375°F (190°C).
  7. Brush rolls with melted butter.
  8. Bake until golden brown, 10 to 11 minutes. Brush with melted butter again, and sprinkle with sea salt, if desired. Serve warm or at room temperature.
You can prepare this dough the day before. After punching down the dough, return it to bowl, cover tightly, and refrigerate overnight.



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