Homemade Crescent Rolls

butter

🥗Healthier: margarine

💰Cheaper: vegetable oil

Margarine can lower saturated fat, while oil is often less expensive.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is cost-effective.

Add 1/3 cup of warm water (between 105 and 110 degrees) to a bowl.

Sprinkle 2 1/4 teaspoons of dry active yeast and a pinch of sugar into the water and whisk together.

Let the yeast mixture proof for about 5-10 minutes until bubbly.

In a saucepan, warm 1 1/3 cups of whole milk to about 105 to 110 degrees, being careful not to exceed 115 degrees.

In a KitchenAid stand mixer, combine the proofed yeast mixture and warm milk.

Add 5 tablespoons of softened salted butter, 1 1/2 teaspoons of salt, 1/3 cup of sugar, and 1 large egg to the mixer.

Mix the ingredients together using the beater attachment.

Gradually add about 2 cups of flour to the mixture while it is mixing.

Switch to the dough hook and add the remaining flour, mixing until smooth and slightly sticky for about 5 minutes.

Wet your hands to handle the sticky dough more easily.

Transfer the dough to a greased bowl, coating all sides with oil, and cover with a towel.

Let the dough rise until doubled in size, about 1-1.5 hours depending on the temperature.

After rising, divide the dough into two equal pieces.

Roll one piece into a circle about 12-14 inches in diameter, using flour to prevent sticking.

Cut the circle into triangles using a pizza cutter.

Roll each triangle from the wide end to the point to form a crescent shape.

Place the crescent rolls on a baking sheet and let them rise again for about 30 minutes.

Preheat the oven to 375°F (190°C).

Bake the rolls until golden brown, about 15-20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens