Homemade salty crescent rolls
The perfect crescent rolls
Crescent rolls are usually an elongated, crescent-shaped pastry made by rolling out a flat, usually plain flour, salted yeast dough and then baking it. This recipe comes from my grandmother and I think they are the most delicious crescent rolls in the world! I love to spread them with butter and cover them with a thin slice of ham. Give it a try, I highly recommend it!
Ingredients:
- 400 g bread flour
- 100 ml water
- 100 ml milk
- 1 tsp sugar
- 25 g fresh or 7 g dried yeast
- 50 g melted butter
- 1 tsp salt
- milk+butter for brushing
Steps:
- Mix the lukewarm milk and water with the yeast and sugar. Let rise for 10 minutes.
- Combine the sifted flour with the salt, melted butter and activated yeast mixture. Knead until you have a homogeneous, smooth and elastic dough. Cover the dough and leave it to rise for an hour.
- Fold the sides of the dough on a floured work surface until it has the shape of a round disk.
- Roll out the dough into a 13-14″ (30-35 cm) circle. Cut it into 8 wedges (like pizza slices). Roll out the wedges to a thickness of 1″ (2-3 mm) and roll them up tightly from the wide ends. Curve the crescents a little and place them on a baking sheet lined with parchment paper. Cover them and leave them to rise for 20 minutes.
- Brush crescent rolls with a thin layer of milk and bake in a preheated oven at 390°F (200°C) for 15 minutes. Brush them immediately with melted butter and bake for a further 3 minutes. Leave them to cool on a cooling rack and enjoy your rolls!
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