Copy-Cat Crescent Rolls

February 17, 2014 at 11:34 am Leave a comment

crescent 1

Do you like the ones found in the grocery stores refrigerated section that go pop? Yeah, me too. And though these take a bit more work than twisting a cardboard tube, it is definitely worth it.

1 cup warm water
1/3 cup nonfat dry milk powder
1 packet dry yeast
2 tablespoons sugar
1/2 teaspoon salt
1/4 cup (1/2 stick) butter, room temperature
1 egg
3 – 3  1/2 cups AP flour
oil

In a standing mixer with the beater attachment,
combine warm water and nonfat dry milk powder until it dissolves
add yeast, then sugar, salt, butter, egg, and 2 cups of flour

Mix on low speed until ingredients are wet and well combined
then mix an additional 2 minutes

Add 1 more cups of flour, mix on low speed until ingredients are wet
and mix 2 more minutes at medium speed. (You can switch your attachment to the dough hook at this point for easier mixing, but it isn’t necessary.)

Add 1/2 cup flour again, mixing on low speed until wet
then 2 minutes at medium speed
(if the dough is still wet, add an additional 1/2 cup of flour)

Dough should be soft and tender, not overly sticky, and definitely not stiff.

Scrape the dough off the sides of the bowl and pour a splash vegetable oil around the sides of the bowl so that it and the dough are well coated.

Allow the dough to rise in a warm place until the dough doubles in size (about an hour).

Preheat the oven to 375° F

Once the dough has risen, place the dough on a lightly floured surface
cut in half *
roll dough into a circle
divide the dough into even triangles (pizza cutter works great for this)

Roll the triangles of dough starting with the wide end, tucking the tip underneath

crescent 2

Place rolls on parchment-lined baking sheet
brush the top with melted butter

Bake for 15-20 minutes or until golden-brown

* as a test I’m freezing half to see how the dough responds and will update post

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Entry filed under: Breads. Tags: , .

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