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Best Ever Crescent Rolls Exps Atbrs21 199388 E11 19 5b 1

Best Ever Crescent Rolls

TOTAL TIME: Prep: 40 min. + chilling Bake: 10 min./batch YIELD: 32 rolls.
My daughter and I have cranked out dozens of these homemade crescent rolls. It’s a real team effort. I cut the dough into pie-shaped wedges; she rolls them up. —Irene Yeh, Mequon, Wisconsin

Ingredients

  • 3-3/4 to 4-1/4 cups all-purpose flour
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 teaspoon salt
  • 1 cup 2% milk
  • 1/2 cup butter, cubed
  • 1/4 cup honey
  • 3 large egg yolks, room temperature
  • 2 tablespoons butter, melted

Directions

  • 1. In a large bowl, combine 1-1/2 cups flour, yeast and salt. In a small saucepan, heat milk, cubed butter and honey to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add egg yolks; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  • 2. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes.
  • 3. Punch down dough. Cover and refrigerate overnight.
  • 4. Turn chilled dough onto a lightly floured surface; divide in half. Roll each portion into a 14-in. circle; cut each circle into 16 wedges. Lightly brush wedges with melted butter. Roll up from wide ends, pinching pointed ends to seal. Place 2 in. apart on parchment-lined baking sheets, point side down. Curve ends to form crescents. Cover; let rise in a warm place until doubled, about 45 minutes.
  • 5. Preheat oven to 375°. Bake until golden brown, 9-11 minutes. Remove from pans to wire racks; serve warm.

Nutrition Facts

1 roll: 104 calories, 4g fat (3g saturated fat), 28mg cholesterol, 107mg sodium, 14g carbohydrate (3g sugars, 1g fiber), 2g protein.

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