CRESCENT ROLLSFrom choclytcandy 5 years ago
- Dough shopping list
- 3/4 cup skim milk shopping list
- 16 tablespoons unsalted butter (2 sticks), cut into 16 pieces shopping list
- 1/4 cup granulated sugar shopping list
- 3 large eggs shopping list
- 3 1/2 cups unbleached high-protein all-purpose flour (17.5 ounces) (such as King Arthur) or 4 cups (20 ounces) unbleached all-purpose flour (such as Pillsbury or Gold Medal) plus extra for work surface shopping list
- 1 teaspoon instant yeast or rapid-rise yeast shopping list
- 1 1/2 teaspoons table salt shopping list
- egg wash shopping list
- 1 egg white beaten with 1 teaspoon water shopping list
How to make it
- Note: When you bake the crescent rolls, make sure the light in the oven is switched off. If the light is on after you shut the oven door, the burst of steam may cause the bulb to crack. You can make the dough up to 4 days ahead of time or even partially bake the rolls and freeze them for longer storage. To do this, begin baking the rolls as instructed, but let them bake at 350 degrees for only 4 minutes, or until the tops and bottoms brown slightly. Remove them from the oven and let cool. Place the partially baked rolls in a single layer inside a zipper-lock bag and freeze. When you’re ready to serve them, defrost at room temperature and place them in a preheated 350-degree oven for 12 to 16 minutes. You can freeze the rolls for up to 1 month.
- 1. Microwave milk, butter, and sugar in 4-cup microwave-safe measuring cup until butter is mostly melted and mixture is warm (about 110 degrees on instant-read thermometer), about 1 1/2 minutes (alternatively, heat milk, butter, and sugar in small saucepan over medium heat until warm; remove from heat). Whisk to dissolve and blend in sugar. Beat eggs lightly in medium bowl; add about one-third of warm milk mixture, whisking to combine. When bottom of bowl feels warm, add remaining milk mixture, whisking to combine.
- 2. Combine flour and yeast in bowl of standing mixer fitted with paddle attachment; mix on lowest speed to blend, about 15 seconds. With mixer running, add milk and egg mixture in steady stream; mix on low speed until loose, shiny dough forms (you may also see satiny webs as dough moves in bowl), about 1 minute. Increase speed to medium and beat 1 minute; add salt slowly and continue beating until stronger webs form, about 3 minutes longer. (Note: Dough will remain loose rather than forming a neat, cohesive mass.) Transfer dough to large bowl, cover bowl with plastic wrap, and place in warm, draft-free spot until dough doubles in bulk and surface feels tacky, about 3 hours.
- 3. Line rimmed baking sheet with plastic wrap. Sprinkle dough with flour (no more than 2 tablespoons) to prevent sticking, and punch down. Turn dough onto floured work surface and form into rough rectangle shape. Transfer rectangle to lined baking sheet, cover with plastic wrap, and refrigerate overnight.
- 4. Turn dough rectangle onto lightly floured work surface and roll and shape. Arrange crescents in four rows on parchment-lined rimmed baking sheet; wrap baking sheet with plastic wrap, and refrigerate at least 2 hours or up to 3 days.
- 5. Remove baking sheet with chilled rolls from refrigerator, unwrap, and cover with overturned large disposable roasting pan. (Alternatively, place sheet pan inside large garbage bag.) Let rise until crescents feel slightly tacky and soft and have lost their chill, 45 to 60 minutes. Meanwhile, turn oven light off, place rimmed baking sheet on lowest rack, adjust second rack to lower-middle position, and heat oven to 425 degrees.
- 6. With pastry brush, lightly dab risen crescent rolls with egg wash. Transfer baking sheet with rolls to lower-middle rack and, working quickly, pour 1 cup hot tap water into hot baking sheet on lowest rack. Close door immediately and bake 10 minutes; reduce oven temperature to 350 degrees and continue baking until tops and bottoms of rolls are deep golden brown, 12 to 16 minutes longer. Transfer rolls to wire rack, cool for 5 minutes, and serve warm.
- Note: Shaping the Rolls
- 1.Roll dough to a 20 by 13-inch rectangle; use a pizza wheel to trim edges. Cut dough in half lengthwise, then cut 16 triangles, as illustrated.
- 2. Elongate each triangle of dough before rolling croissant, stretching it an additional 2 to 3 inches in length.
- 3. Starting at wide end, gently roll up dough, ending with pointed tip on bottom.
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