There are no words to describe the wonderful aroma these bread rolls made as they were baking in the oven 😍
Buttery, soft, bread-y…it’s overwhelmingly (is that a word 😯) amazing you just can’t resist!
I love bread. I love making bread. And I especially love eating fresh bread. I always feel great when I pull my bread out of the oven and see it cooked perfectly 😁
These rolls are scrumptious! They’re so soft and fluffy and are a perfect side to your dinner. I actually ate most of these plain, just like that! 😉
You always get such a wonderful sense off self confidence and pride when you take of the plastic wrap off of your dough and see how beautifully it has risen and doubled in size.
To make these crescent rolls, make the dough as you normally would then let it rise and double in size. Once risen, punch down and divide into two balls.
Roll each ball into a big 12 inch circle.
Spread some butter all across each circle then cut the dough into 4 quarters.
Slice each of these quarters into 3 wedged like so.
Starting from the outer edges, roll each of these wedges into the middle forming a crescent shape. Do this with all of the triangles.
Place crescents on a lightly floured large baking tray.
Cover well with plastic wrap and let rise for about an hour until puffy.
Bake them in the oven until cooked and golden brown 🙂
Prepare yourselves for the most amazing smell on earth! 😍
They’re so pretty! and beautiful! and soft! and fluffy 😄
Brush these babies generously with butter letting it melts all through the cracks and crevices.. ohh I can’t! 😋😋
And look at the perfect insides 😉 perfectly fluffy!
Your family and friends will be devouring these rolls like crazy! 🙂
The perfect compliment to your dinner 💙
Amazing Dinner Roll Crescents
Makes 24 crescents
- 1/2 cup (125mls) warm water
- 2 1/4 teaspoons instant yeast
- 3/4 cup (185mls) milk
- 1/3 cup (65gms) sugar
- 2 eggs*
- 1/3 cup (70gms) butter, chopped
- 4 1/4 – 5 cups (500 – 600gms) flour
- 1 1/2 teaspoons salt
6 tablespoons butter for filling
1 – 2 tablespoons butter for brushing tops
- In a large bowl, add the warm water, yeast and about a teaspoon of the sugar. Set aside to activate and thicken slightly, about 5 minutes.
- Add in the rest of the sugar, milk and eggs and whisk well. Add in the butter and whisk, it won’t mix in properly and will be all piece-y but that’s okay.
- Whisk the flour and salt together and add to the liquids in small increments, about 1/2 cup at a time. Keep adding flour until a soft dough forms then knead until a smooth and elastic dough forms, about 5 minutes if using the dough hook on a mixer or 10 minutes if kneading by hand. Add more flour if dough is too wet but try not to add too much, dough should be soft and slightly sticky.
- Place dough into an oiled bowl, cover with plastic wrap and set aside to rise until doubled in size, about 2 hours. Once doubled, punch down and divide dough into 2 balls. Take each ball and roll into a large 12 inch circle. Spread about 3 tablespoons of butter across each circle then slice into 4 quarters. Cut each of these quarters into 3 wedges. Starting from the outer edges of the circle, roll each triangle towards the middle forming a crescent shape. Repeat with the rest of the doughs.
- Place each cresent roll onto a floured baking tray, cover and let rise until puffy, about an hour.
- Bake in a preheated 180C oven until golden brown and cooked. As soon as you’ve pulled the rolls out of the oven, brush generously with butter all across each cresent roll allowing the butter to melt into all the cracks.
- Cool slightly and serve warm.
*For more of a milk bread taste and texture, omit 1 egg and add an extra 1/4 cup (60mls) milk so you would use 1 egg and 1 cup (250mls) milk in the recipe.
Recipe by the dutch baker.