Homemade Crescent Rolls
No more store-bought crescent rolls! These can be made ahead of time, refrigerated or frozen. It’s so easy, buttery and fluffy!
|1 1/4 cup||warm whole milk (105-110 degrees f)|
|1/2 cup||unsalted butter, melted|
|2 1/4 teaspoons||active dry yeast|
|4 cups||all-purpose flour , divided|
|1||large egg, beaten|
|2 teaspoons||kosher salt|
In the bowl of an electric mixer, combine milk, butter, honey and yeast; let stand until foamy, about 5 minutes.
Add 2 cups flour, egg and salt. Using the dough hook, beat on low speed for 1-2 minutes. Add remaining flour, 1/2 cup at a time, until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch. Increase speed to medium-high and beat for 3 minutes.
Lightly oil a large bowl or coat with nonstick spray; place dough in bowl, turning to coat. Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 45 minutes to 1 hour.
Gently deflate dough by punching down. Working on a lightly floured surface, divide in half. Roll into 12-inch rounds; cut into 12 wedges. Roll up wedges, starting from the wide end, to form a crescent shape.
Lightly oil a baking sheet or coat with nonstick spray. Place rolls, point sides down, onto the prepared baking sheet. Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 30-45 minutes.
Preheat oven to 400 degrees F. Brush tops with butter. Place into oven and bake until golden brown, about 12-14 minutes.