Tuesday, October 8, 2013

RECIPE: Homemade "Crescent Roll" Dough

 Homemade Crescent Roll Dough

Use to make rolls or Baked Recipes that call for crescent roll dough

Makes 16 rolls
  • 1 3/4 cups flour
  • ( 1 1/8 tsp active dry yeast or 1 tsp of instant yeast)
  • 3 Tbsp cup water, warm
  • ¼ cup+2 Tbsp milk, warm
  • 1/2 Tbsp Blue Agave Nectar (or 3/4 Tbsp Sugar)
  • 1 eggs (Room Temperature)
  • 1/2 tsp salt
  • 2 Tbsp butter, softened (goes in dough mix)
  • 2 Ttbsp butter, softened (spread on dough when rolled out after rising)
  • 1 Tbsp butter, melted    (spread on top of rolls just prior to baking)
Directions
  1. In a large bowl, Sift flour, and dry yeast together and set aside.  In a separate bowl Mix the warm water, warm milk, the Agave Nectar or sugar, and salt. Whisk until the salt dissolves. Whisk the room temperature raw eggs in a cup, then whisk the eggs into the milk mixture.  Next whisk the melted butter into the warm milk mixture.  Dump the liquid into the flour/yeast mixture and combine.  Turn out on a floured pastry board and knead until the dough is smooth and soft. Cover with a thin coating of olive oil or melted butter.  Cover with a clean dish towel and let it rise for about 1 hour in a warm area, until doubled in size.
  2. Punch dough down. Form them into a round ball. (16 roll batch makes 1 ball- 32 Roll batch makes 2 balls) On a floured bread board roll each ball of dough out into a round (About 16 inches in diameter and 1/4 inch thick). Spread (2 Tbsp for  16 roll batch) (4 Tbsp for 32 roll batch) of melted butter onto each rolled out dough round. Cut each round into 16 pie shaped triangles (like pizza slices). 
  3. To make Crescent Rolls; start rolling each triangle into crescents.  Start from the outside edge of the triangle. Once rolled, curve the roll and place on a greased baking tray with the tip tucked down and under the roll. Repeat rolling with the rest of the triangles. Let them rise for about 20 minutes. Melt additional (1 Tbsp butter-16 roll batch) 2 Tbsp butter-32 roll batch) and brush the tops of the rolls with melted butter.
  4. Preheat the oven to 400F Bake for 14-18 minutes until puffed and golden brown. Let them cool on a wire rack few minutes before serving.
To Make 32 rolls
  • 3 1/2 cups flour
  • (2 1/4 tsp active dry yeast or 2 tsp of instant yeast)
  • 1/3 cup water, warm
  • 3/4 cup milk, warm
  • 1 Tbsp Blue Agave Nectar  (or 1 1/2 Tbsp sugar)
  • 2 eggs (Room Temperature)
  • 1 tsp salt
  • 4 Tbsp butter, softened (goes in dough mix)
  • 4 Ttbsp butter, softened (spread on dough when rolled out after rising)
  • 2 Tbsp butter, melted    (spread on top of rolls just prior to baking)

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