Post by Loupy on May 17, 2017 23:07:02 GMT -7
Buttery Homemade Crescent Rolls
From: Liz Berg @ www.thatskinnychickcanbake.com/buttery-homemade-crescent-rolls/
I started baking these Buttery Homemade Crescent Rolls years ago. My kids (including the big kid, my hubby) have always loved those crescent rolls in a can. This made from scratch version trumps those by a mile!!!
Need some rolls for a holiday or special occasion? Plan ahead and bake up some of these flaky, buttery gems and pop all or half of them in the freezer for the holidays. Packed in a freezer zip-top bag with most of the air removed, they were fabulous after defrosted and gently warmed.
There is loads of butter in this lovely yeasted dough. It will take a little extra flour to roll it out, but that’s OK. The most difficult part of this recipe is the planning. There is the first 3 hour proofing time, then a long 8-12 hour stint in the fridge. When that resting period is finished, the formed, uncooked rolls are brought to room temperature and baked. Cook’s Illustrated also offers another option, to pre-bake only 4 minutes at 350º. These partially baked rolls can be defrosted and fully baked for 12-16 minutes when you need them.
Ingredients
¾ cup skim milk
16 tablespoons (2 sticks) butter, cut into 16 pieces
¼ cup sugar
3 eggs
4 cups flour
1 teaspoon instant yeast (I use Red Star Platinum Yeast)
1½ teaspoons salt
1 egg white, beaten with 1 tsp water (for glazing the rolls before baking)
Instructions:
Heat milk, butter, and sugar in 4-cup Pyrex measuring cup until butter is mostly melted and mixture is warm.
Whisk to combine.
Beat eggs lightly in medium bowl.
Drizzle in about ⅓ of the milk mixture, whisking to combine.
Slowly whisk in the rest of the milk mixture.
Using stand mixer fitted with paddle, mix flour and yeast together on low speed until combined, about 15 seconds.
Add egg mixture in steady stream and mix for about 1 minute.
Increase speed to medium and beat for 1 minute; add salt slowly and continue beating until stronger webs form, about 3 minutes longer.
(Dough will remain loose rather than forming cohesive mass.)
Transfer dough to large, lightly greased bowl, cover tightly with plastic wrap and let rise at room temperature until dough doubles in size and surface feels tacky, about 3 hours.
Line rimmed baking sheet with plastic.
Sprinkle dough with flour (no more than 2 Tb) to prevent sticking and press down gently to deflate.
Transfer dough to floured counter and press into rough rectangle shape.
Transfer rectangle to prepared baking sheet, cover with plastic, and refrigerate for 8 to 12 hours.
Transfer dough rectangle to lightly floured counter and line baking sheet with parchment paper.
Roll dough into uniform 20 by 13-inch rectangle.
Cut dough in half lengthwise, then cut each rectangle into 8 triangles, trimming edges as needed to make uniform triangles.
Before rolling crescents, elongate each triangle of dough, stretching it an additional 2 to 3 inches in length.
Starting at wide end, gently roll up dough, ending with pointed tip on bottom, and push ends toward each other to form crescent shape.
Arrange crescents in 4 rows on prepared sheet; wrap baking sheet with plastic and refrigerate for at least 2 hours or up to 3 days.
Remove baking sheet with chilled rolls from refrigerator and let rise at room temperature until they feel slightly tacky and soft and have lost their chill, about 1 hour.
Thirty minutes before baking, adjust oven racks to lower-middle and lowest positions, place a second rimmed baking sheet on lower rack, and preheat oven to 425°F.
Bring 1 cup of water to boil on stove top.
Lightly brush risen crescent rolls with egg white mixture.
Working quickly, place baking sheet with rolls on upper rack, then pour boiling water onto rimmed baking sheet on lower rack and close oven door.
Bake for 10 minutes, then reduce oven temperature to 350°F and continue baking until tops and bottoms of rolls are deep golden brown, 12 to 16 minutes longer.
Transfer rolls to wire rack, let cool for 5 minutes, and serve warm.
From: Liz Berg @ www.thatskinnychickcanbake.com/buttery-homemade-crescent-rolls/
I started baking these Buttery Homemade Crescent Rolls years ago. My kids (including the big kid, my hubby) have always loved those crescent rolls in a can. This made from scratch version trumps those by a mile!!!
Need some rolls for a holiday or special occasion? Plan ahead and bake up some of these flaky, buttery gems and pop all or half of them in the freezer for the holidays. Packed in a freezer zip-top bag with most of the air removed, they were fabulous after defrosted and gently warmed.
There is loads of butter in this lovely yeasted dough. It will take a little extra flour to roll it out, but that’s OK. The most difficult part of this recipe is the planning. There is the first 3 hour proofing time, then a long 8-12 hour stint in the fridge. When that resting period is finished, the formed, uncooked rolls are brought to room temperature and baked. Cook’s Illustrated also offers another option, to pre-bake only 4 minutes at 350º. These partially baked rolls can be defrosted and fully baked for 12-16 minutes when you need them.
Ingredients
¾ cup skim milk
16 tablespoons (2 sticks) butter, cut into 16 pieces
¼ cup sugar
3 eggs
4 cups flour
1 teaspoon instant yeast (I use Red Star Platinum Yeast)
1½ teaspoons salt
1 egg white, beaten with 1 tsp water (for glazing the rolls before baking)
Instructions:
Heat milk, butter, and sugar in 4-cup Pyrex measuring cup until butter is mostly melted and mixture is warm.
Whisk to combine.
Beat eggs lightly in medium bowl.
Drizzle in about ⅓ of the milk mixture, whisking to combine.
Slowly whisk in the rest of the milk mixture.
Using stand mixer fitted with paddle, mix flour and yeast together on low speed until combined, about 15 seconds.
Add egg mixture in steady stream and mix for about 1 minute.
Increase speed to medium and beat for 1 minute; add salt slowly and continue beating until stronger webs form, about 3 minutes longer.
(Dough will remain loose rather than forming cohesive mass.)
Transfer dough to large, lightly greased bowl, cover tightly with plastic wrap and let rise at room temperature until dough doubles in size and surface feels tacky, about 3 hours.
Line rimmed baking sheet with plastic.
Sprinkle dough with flour (no more than 2 Tb) to prevent sticking and press down gently to deflate.
Transfer dough to floured counter and press into rough rectangle shape.
Transfer rectangle to prepared baking sheet, cover with plastic, and refrigerate for 8 to 12 hours.
Transfer dough rectangle to lightly floured counter and line baking sheet with parchment paper.
Roll dough into uniform 20 by 13-inch rectangle.
Cut dough in half lengthwise, then cut each rectangle into 8 triangles, trimming edges as needed to make uniform triangles.
Before rolling crescents, elongate each triangle of dough, stretching it an additional 2 to 3 inches in length.
Starting at wide end, gently roll up dough, ending with pointed tip on bottom, and push ends toward each other to form crescent shape.
Arrange crescents in 4 rows on prepared sheet; wrap baking sheet with plastic and refrigerate for at least 2 hours or up to 3 days.
Remove baking sheet with chilled rolls from refrigerator and let rise at room temperature until they feel slightly tacky and soft and have lost their chill, about 1 hour.
Thirty minutes before baking, adjust oven racks to lower-middle and lowest positions, place a second rimmed baking sheet on lower rack, and preheat oven to 425°F.
Bring 1 cup of water to boil on stove top.
Lightly brush risen crescent rolls with egg white mixture.
Working quickly, place baking sheet with rolls on upper rack, then pour boiling water onto rimmed baking sheet on lower rack and close oven door.
Bake for 10 minutes, then reduce oven temperature to 350°F and continue baking until tops and bottoms of rolls are deep golden brown, 12 to 16 minutes longer.
Transfer rolls to wire rack, let cool for 5 minutes, and serve warm.
