I’m really trying to get back into yeast breads. There was a time when I made every bread we ate and while that’s not really feasible at this point in my life I’d like to at least make it sometimes. I made these to go with that delicious slow cooker salisbury steak a few weeks back because I was feeling like that old-fashioned meal needed some old-fashioned crescents to go with it.
My family loves those canned crescents rolls – and by “my family”, I mean me. I can’t even buy them anymore because I’ll eat half of the rolls before dinner is even ready. And yeah, I’m not gonna lie, I ate probably half of these before the salisbury steak was ready. But it’s okay because they’re really yummy. Plus I knew everything that went into them, they weren’t from a can, etc etc etc.
They are way less complicated than they look and I think they’re one of those breads that you’d really have to try to screw up. The dough does has a really long rising time but I’d say mine was ready in about half the time called for in the recipe. Just watch it to see when it’s doubled. An easy way to do that is to put a piece of tape on the side of your bowl where the dough originally is.
Your family will definitely be impressed if you put this on the table tonight.
- 3/4 cup milk
- 2 sticks 1 cup unsalted butter, cut into 16 pieces
- 1/4 cup 1 3/4 ounces granulated sugar
- 3 large eggs
- 4 cups 20 ounces all-purpose flour, plus more for dusting
- 1 teaspoon instant yeast
- 1 1/2 teaspoons salt
- 1 egg white
- 1 teaspoon water
Warm the milk, butter, and sugar in a small saucepan or in the microwave until the butter is mostly melted and the mixture is about 110 degrees, whisking to dissolve the sugar.
In a medium-sized mixing bowl, beat the eggs; slowly stream in about 1/4 of the warm milk mixture, whisking constantly. Add the rest of the milk, continuing to whisk.
In the bowl of a stand mixer fitted with a paddle attachment, combine flour, yeast, and salt.. With the mixer on low, add the milk and egg mixture. Continue mixing on low until a loose, shiny dough forms, about 1 minute. Increase the speed to medium about 5 minutes until the dough comes together. Transfer the dough to a large lightly oiled bowl, cover, and place in a warm place until the dough doubles in bulk and the surface feels tacky, about 3 hours.
Turn the dough onto a lightly floured work space. Roll into a 20x13-inch rectangle. Use a pastry wheel to trim any unever edges. Cut the dough in half lengthwise, then cut 16 triangles. Before rolling into crescents stretch the dough an additional 2-3 inches in length. Starting at the wide end, gently roll up each crescent, ending with the pointed tip on bottom, and push the ends toward each other to form a crescent shape. Arrange the crescents on a parchment-lined baking sheet; cover and refrigerate for at least 2 hours (overnight at the most).
Remove the baking sheet from the refrigerator and let rise until the crescents have lost their chill and feel slightly tacky and soft.
Preheat the oven to 425 degrees F. Arrange your oven racks so one is in the center and one is as low as you can place it. Place a small baking pan on the lower one.
Whisk the egg white and water together. Use a pastry brush to lightly brush the crescent rolls with this mixture. Transfer the baking sheet with the rolls to the middle oven rack and, working quickly, pour 1 cup hot tap water into the hot baking pan on the bottom rack. Close the door immediately and bake 10 minutes; reduce the oven temperature to 350F and continue baking until the tops are golden brown 12-16 minutes longer. Transfer the rolls to a wire rack, cool for 5 minutes, and serve warm.