Soft Crescent Rolls (Printable Version)
Pillowy soft, buttery crescent rolls with a golden crust - the perfect warm addition to any meal or holiday table.
# Ingredients:
01 -
½ cup (118 ml) warm water (110˚F)
02 -
2 Tbsp instant dry yeast
03 -
6 Tbsp (85 g) unsalted butter, softened
04 -
⅓ cup (68 g) granulated sugar
05 -
2 large eggs
06 -
1 cup (237 g) warm milk (110˚F)
07 -
2 tsp salt
08 -
5 to 5½ cups (600 to 660 g) all-purpose flour
09 -
2 Tbsp (29 g) butter, melted (for brushing)
# Steps:
01 -
Dissolve yeast in warm water and set aside.
02 -
In a stand mixer with paddle attachment, cream butter and sugar. Add eggs and mix well. Scrape bowl, then add milk, salt, and yeast mixture, combining thoroughly.
03 -
Add 5 cups of flour and mix slowly until just combined. Switch to a dough hook and knead for 5 minutes on medium speed until a soft dough forms. Add remaining flour 1 Tbsp at a time as needed. Dough will be slightly sticky but should pull away from sides of bowl.
04 -
Transfer dough to a greased bowl. Cover with sprayed plastic wrap and let rise in a warm place for 30-45 minutes, until doubled in size.
05 -
Punch down the risen dough and divide in half, shaping each half into a ball. Roll each ball into a 14-inch circle and cut into twelve wedges using a pizza cutter.
06 -
Roll each wedge from the wide end to the tip, making approximately six turns. Curve the ends slightly and place rolls tip-side down on a lightly greased baking sheet.
07 -
Cover rolls with sprayed plastic wrap and let rise until doubled in size, about 30-45 minutes. Meanwhile, preheat oven to 180°C (350°F).
08 -
Bake at 180°C (350°F) for 15-20 minutes until golden brown on top and bottom. The internal temperature should reach 88-93°C (190-200°F).
09 -
Brush hot rolls with melted butter and serve immediately while still warm.
# Notes:
01 -
These rolls are best served warm and fresh from the oven.
02 -
The dough will be slightly sticky but should pull away from the sides of the bowl during kneading.