Crescent Rolls
These Crescent Rolls are light and fluffy! This is an easy dough to make and even easier roll to eat! I’ve made this roll recipe so many times that I’ve learned some tricks that I will share with you in the directions. Great for Thanksgiving, Easter, or any occasion.
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CRESCENT ROLLS
A lot of people confuse crescent rolls with croissants. Croissants have an intricate preparation including a lamination process whereas crescent dough is much simpler.
Back in college a friend gave me this recipe and I can’t believe I haven’t shared it yet. Buttery and fluffy! The dough is super easy to work with.
What Is The Difference Between Active Dry Yeast & Instant Yeast
- Active dry yeast has a larger granule and needs to be dissolved in water (proofed) before using.
- Instant yeast is finer and doesn’t need to be proofed before using. It can be mixed right into the dry ingredients. This recipe calls for active dry yeast but you can also use instant yeast. You don’t need to proof the yeast in water. Just add the yeast and the water together in the recipe and continue on.
WHAT TEMPERATURE SHOULD THE WATER BE FOR THE YEAST TO RISE?
The most common mistake when working with yeast is getting the water temperature right. If your water is too cold the yeast won’t activate. If it’s too hot it will kill the yeast. Technically the water temperature should be around 105-115 degrees F. Most people don’t measure the temperature.
Think of the temperature of water if you were to bath a baby. You would want it to be warm enough but not hot.
How do you know if it worked? If your yeast proofs correctly it should look all foamy. I’ve noticed it helps to cover the bowl with a towel while it’s proofing. If it’s not foaming, your yeast is not activated or you killed it. Start over before wasting your ingredients on the rest of the rolls.
OTHER ROLL RECIPES
Crescent Rolls
These Crescent Rolls are light and fluffy! This is an easy dough to make and even easier roll to eat! I've made this roll recipe so many times that I’ve learned some tricks that I will share with you in the directions. Great for Thanksgiving, Easter, or any occasion.
Ingredients
- 1/4 cup warm water, (between 105℉-115℉)
- 1 (¼ ounce) packet active dry yeast, (about 2 ¼ teaspoons)
- pinch of sugar
- 1½ cups milk
- 1/2 cup salted butter
- 1/2 cup white sugar
- 2 large eggs
- 1½ teaspoons salt
- 5-6 cups all-purpose flour
Instructions
- In a small glass bowl, mix the 1/4 cup warm water and yeast with a pinch of sugar. Cover with a dish towel for 5 minutes and let it proof (get all bubbly and foamy). If it doesn't get foamy your yeast is dead, or your water was too hot or too cold and you will need to start over.
- While yeast is proofing, heat milk in a microwave safe bowl until it reaches 180℉. This is about 3½-4 minutes if you don't have a thermometer. Remove from the microwave and add the butter to the milk. This will melt the butter and cool down the milk. Let mixture sit for about 10 minutes or until mixture has cooled to about 110-115℉.
- In a large mixing bowl, mix the sugar, eggs, and yeast mixture. Once milk and butter mixture has cooled, add it and the salt to the mixture.
- Slowly add in 5 cups of the flour and mix well. Scoop the remaining 1 cup of flour and add a little at a time (you won't add all of it) just until the dough starts to form a ball and the dough comes away from the sides of the bowl. Knead by hand or with a mixture for about 4-5 minutes. Cover and let rise in a warm place until doubled in size (about an hour).
- Divide dough into 3 even balls. On a lightly floured surface roll each ball into a circle about 12 inches in diameter. Cut into 8 triangle shaped pieces. Roll up from the wide part of the triangle to the small part tucking the pointy end under on a parchment lined baking sheet. Let rolls rise for about an hour.
- Bake in a preheated oven at 350℉ for about 10-12 minutes or until rolls are slightly browned. Brush with butter and enjoy!
Can the formed dough be frozen?
Yes! THen thaw an let rise for the second rise.