Easy Homemade Crescent Rolls
Soft, fluffy Crescent Rolls. They are so delicious all on it's own
Servings: 12
Ingredients
- 2&1/2 cups cake wheat flour or all purpose flour
- 1/4 cup /62.5gram butter + extra for brushing
- 1&1/2 tsp instant dry yeast
- 1/2 tsp salt
- 2 tbsp granulated sugar
- 1 large egg
- 1/2 cup/125ml water warm
- 1/2 cup/125ml milk warm
Instructions
- Place the flour, instant yeast, sugar and salt in a stand mixer. Use a wooden spoon and mix it all together. My mixer doesn't reach all the way to the bottom for a small quantity so a spoon works best
- Melt the butter just until slightly soft. Mix the milk and water and add the butter to it. Beat the egg and add it to the dry ingredients. Add the milk mixture and knead with the mixer for 6-8 minutes. If the dough is too sticky you can add a little more flour or if not soft enough a little more milk. You should have a really soft (a little tacky but not sticky), smooth and silky dough.
- Grease a large bowl and rub some oil on the dough. Place it in the greased bowl. Cover with cling wrap and place in a warm place for an hour or until the dough is triple in size.
- Divide the dough into 2 pieces. Roll each piece into a rectangle, 21cmx30cm. Cut each rectangle into 6 or 8 pieces (depending on how big you prefer the rolls) and roll each piece into a croissant shape. Start rolling from the wider side.
- Place the crescent rolls on a lined baking sheet and cover with a clean kitchen towel. Ensure the pointy bit is tucked underneath. Allow to rest for another 30 minutes or until it has doubled in size
- Preheat oven to 200 degrees Celsius. Bake for 12 minutes or until golden brown. Brush with melted butter
Notes
- If you are using active yeast you will need to proof it before mixing it with the dry ingredients
- These rolls can be made ahead of time, place them on a baking sheet and freeze them. Bring them back to room temperature when ready to bake