How to make Homemade Crescent Rolls. This is a great recipe for light, fluffy and buttery rolls. Perfect to have them served right out from the oven.
Make 32 rolls
3 1/2 cups flour
25 g fresh yeast (2 1/4 teaspoon active dry yeast or 2 teaspoons instant brewer’s yeast)
1/3 cup water, warm
3/4 cup milk, warm
1 1/2 tablespoons sugar
1 teaspoon salt
4 tablespoons butter, softened
pour until it’s full
4 or 5 tablespoons butter, softened
1 1/2 tablespoons butter, melted
1. In a large bowl, mix flour with sugar and salt. Dissolve fresh yeast in warm water and add to the flour mixture. Add eggs and milk, mix everything together. Add the butter and knead until the dough is smooth and soft. Cover a clean towel with a dish towel and leave for about 1 hour in a warm area, until doubled in size.
2. Punch the dough down and divide it into 2 equal parts. Shape them into balls. On a floured surface, roll each section into a 16 to 17-inch circle, using rolling pins. With the back of a spoon, spread about 2 tablespoons very soft butter over the dough. Using a pastry cutter cut the circle into 16 triangles (like cutting a pizza).
3. Start rolling each triangle into crinkled lines, starting at the outside edge of the triangle. Once rolled, bend the edges and place on a greased baking tray with the roll end tucked down and under the roll. Repeat rolling with the rest of the triangles. Let them rise for about 20 minutes. Melt another 1/2 tablespoon butter and use melted butter to beat the top of the roll.
4. Preheat oven to 400F (200C). Bake for 14-18 minutes until puffed and golden brown. Cool on rack for a few minutes before using.