Crescent Rolls Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">375g all-purpose flour</li><li class="ingredients-single-item">7g active dry yeast (1 packet)</li><li class="ingredients-single-item">60g granulated sugar</li><li class="ingredients-single-item">5g salt</li><li class="ingredients-single-item">180ml warm milk (about 38°C/100°F)</li><li class="ingredients-single-item">1 large egg, at room temperature</li><li class="ingredients-single-item">60g unsalted butter, softened</li><li class="ingredients-single-item">For lamination:</li><li class="ingredients-single-item">170g cold unsalted butter</li><li class="ingredients-single-item">For finishing:</li><li class="ingredients-single-item">1 egg beaten with 1 tablespoon water (egg wash)</li><li class="ingredients-single-item">15g melted butter for brushing (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Bench scraper</li><li class="equipment-single-item">Ruler or measuring tape</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by activating your yeast. Warm the milk to about 38°C (100°F) - it should feel just warm to the touch, not hot. Sprinkle the yeast over the milk, add 1 teaspoon of the sugar, and let it stand for 5-10 minutes until foamy. This activation step ensures your dough will rise properly.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large mixing bowl, combine the flour, remaining sugar, and salt. Make a well in the center and add the yeast mixture, egg, and the 60g of softened butter. Mix until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. The dough should spring back when lightly pressed with your finger.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Place the dough in a lightly greased bowl, cover with plastic wrap or a damp cloth, and let rise in a warm place for about 1 hour, or until doubled in size. The slow rise develops flavor and improves the texture of your finished rolls.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough rises, prepare your lamination butter. Place the 170g cold butter between two sheets of parchment paper and use a rolling pin to flatten it into a roughly 15cm x 15cm (6-inch x 6-inch) square. The butter should be cold but pliable. Return to the refrigerator until needed.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once the dough has doubled, gently punch it down and transfer to a lightly floured surface. Roll it into a 30cm x 30cm (12-inch x 12-inch) square. Place the butter square in the center at a 45-degree angle (like a diamond in a square). Fold the corners of the dough over the butter to completely enclose it, pinching the seams to seal.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Roll the dough into a rectangle approximately 30cm x 45cm (12-inch x 18-inch). Fold the dough into thirds like a letter, bringing the bottom third up and the top third down. This is your first "turn." Wrap the dough in plastic wrap and refrigerate for 30 minutes. This resting period allows the gluten to relax and the butter to firm up again.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Remove the dough from the refrigerator and place it on your work surface with the open ends to the left and right. Roll it out again to a 30cm x 45cm (12-inch x 18-inch) rectangle and repeat the letter fold. Wrap and refrigerate for another 30 minutes. These folding techniques create the delicate, flaky layers that make crescent rolls so special.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>After the final rest, roll the dough into a large circle about 40cm (16 inches) in diameter and about 5mm (1/4 inch) thick. Use a pizza cutter or sharp knife to cut the circle into 16 equal wedges, like you're cutting a pizza. Start by cutting into quarters, then each quarter into four equal wedges.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Working with one wedge at a time, gently stretch the wide end slightly and roll from the wide end toward the point, creating the classic crescent shape. Place the rolls on baking sheets lined with parchment paper, with the tip tucked underneath to prevent unraveling. Curve the ends slightly inward to form the crescent shape. Leave about 5cm (2 inches) between each roll to allow for expansion.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Cover the shaped rolls with a clean kitchen towel and let them rise in a warm place for about 30-45 minutes, until puffy but not quite doubled in size. Meanwhile, preheat your oven to 190°C (375°F).</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Just before baking, gently brush the rolls with egg wash for a beautiful golden shine. Be careful not to press too hard, as this could deflate your carefully risen dough.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Bake in the preheated oven for 12-15 minutes, until the rolls are golden brown and sound hollow when tapped on the bottom. The internal temperature should reach about 88°C (190°F) if you're using a thermometer. If they're browning too quickly, loosely cover with aluminum foil.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>For an extra touch of richness, brush the hot rolls with melted butter as soon as they come out of the oven. Transfer to a wire rack to cool slightly. These rolls are best enjoyed while still warm, when the layers are at their flakiest and the centers are perfectly tender. Store any leftovers in an airtight container for up to 2 days, or freeze for up to a month.</li></ol>