I made these for our Easter dinner. They were spectacular. I use to subscribe to Martha Stewart magazine and they appeared in a issue that highlighted rolls. Fairly time consuming, I was only able to do them because all the guests brought something to the dinner and all I had to do were the two meat dishes and rolls. But they were worth the time spent making them.
Buttery Crescent Rolls
Ingredients
- 1/4 cup warm water (about 110 degrees)
- 1/2 cup sugar, plus a pinch
- 1 package active dry yeast (1 scant tablespoon)
- 1 1/4 cups milk
- 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled, plus more for bowl and plastic wrap
- 2 1/2 teaspoons salt
- 2 large eggs, lightly beaten, plus 1 egg for glaze
- 4 1/2 to 5 cups all-purpose flour, plus more for dusting
- 1 tablespoon water
- 1 tablespoon poppy seeds
- 1 cup (2 sticks) salted butter, cool but not cold
Proofing the Yeast
Directions
- In the bowl of an electric mixer, whisk together the warm water, a pinch of sugar, and yeast. Let stand until mixture is foamy, about 5 minutes. Using the dough-hook attachment, mix on low speed, adding milk, butter, remaining sugar, salt, and 2 lightly beaten eggs. Gradually add enough flour to form a sticky but manageable dough.
Adding Flour
Soft, Workable Dough
- Place butter in bowl of an electric mixer fitted with the paddle attachment. Beat on low until butter is spreadable. Turn dough out onto a floured work surface. With a floured rolling pin, roll into a 10×25 ” rectangle. Spread w/ butter. Fold both 10″ edges of dough into middle, then fold in half to form a rectangle that is about 10 by 6 “. Wrap dough in plastic wrap; place on a baking sheet. Chill for 40 minutes.
Beating the Butter
Spreading the Butter
Folding Up Dough
Folding Dough Into an Envelope
- On a floured work surface, roll dough into a 10 x 25 ” rectangle. Fold into quarters as in step 2.
Wrapping Dough in Plastic
- Wrap in plastic wrap; return to baking sheet. Chill 40 minutes more.
Roll Chilled Dough Out
Measuring a 15x25" Rectangle
- Line two large baking sheets with parchment. Roll dough into a 15 x 25 ‘ rectangle.
Rolling into Crescents
- Using a pizza wheel or a sharp knife, trim edges of dough so they are straight. Discard scraps. Cut rectangle lengthwise into four equal strips. Cut each strip into elongated triangles, about 3 ” wide at the base. Starting at the base of triangles, roll & shape into crescents. Transfer to prepared baking sheets, 1 ” apart. Cover with buttered plastic wrap. Set aside in a cool place to rise for 1 hour.
Rising
- Heat oven to 350. Bake until golden & cooked through, about 20 minutes. Cool on a wire rack at least 5 minutes before serving.
Almost Done
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