Fluffy Milk Crescent Rolls
Christmas Recipes Dough Lacto-Ovo Vegetarian Recipes Oven Recipes
Super fluffy crescent rolls with a thin, crispy crust. Great plain, great for sandwiches, great for everything and just plain great.
The secret to the fluffiness of these rolls is in the first step. That paste makes the crumb softer, not dry, and even helps these rolls stay fresh longer.
Ingredients
500 g all-purpose flour
350 ml milk
25 g butter at room temperature
1 egg yolk
1/2 packet dry yeast
1/2 teaspoon sugar
1 teaspoon salt
For Brushing and Topping
1 egg
4 tablespoons milk
coarse salt, poppy seeds, sesame seeds
Yield: 12 pieces
How to prepare fluffy milk crescent rolls
- Dissolve 50 g flour in 200 ml milk. Cook over low heat, stirring constantly and vigorously until the mixture thickens to a paste consistency (about 4 minutes). Let this mixture cool, stirring occasionally.
- Put the remaining warm milk, sugar, butter cut into cubes, egg yolk, and the paste from step 1 in the bread machine. Sprinkle the yeast on top. Add the remaining flour on top, then the salt. Set the machine to the kneading program (on my machine it's program 11, 13 minutes).
* The dough can also be kneaded by hand for at least 15 minutes - Place the kneaded dough in a bowl, brush the top with very little oil, and cover with plastic wrap that touches the dough (to prevent a crust from forming). Put the dough in the refrigerator on the lowest shelf until the next day. During this time, the dough will almost double in size.
- Remove the dough from the refrigerator 1.5 hours before you want to prepare it so it has time to come to room temperature. Place it in a warm spot (near a hot radiator or a lit stove burner).
- Cut the dough into 3 equal pieces. Lightly knead each piece and shape into a ball. Cover the balls with a plastic bag and place again in a warm spot to rise for 1 hour. The dough will be very easy to work with - I didn't even need flour for the work surface.
- Take each piece and roll into a square sheet about 30 cm. Trim the edges with a pastry wheel to get a perfect square. Cut the square in half. Then cut each rectangle diagonally, resulting in 4 triangles (see photo 6).
- Roll each triangle starting from the short side toward the tip (see photo 7). Moisten the tip with a little water so it sticks better. If desired, curve slightly into a crescent shape.
- Place the formed rolls on a baking tray lined with parchment paper. Cover with a plastic bag and let rise in a warm place for 45 minutes.
- Meanwhile, preheat the oven to 200°C. Also place a small pot of water on the lower level to create steam in the oven.
- Brush the rolls with egg beaten with milk. Sprinkle with coarse salt (my favorite), poppy seeds, or sesame seeds.
- Bake the rolls at 200°C for 20 minutes.
- Store in a plastic bag.
The kneaded dough
Dough risen in the refrigerator
Dough divided into 3 equal pieces
Pieces risen for 1 hour
Square dough sheet
Sheet cut into triangles
Rolling from the base of the triangle
Risen and brushed rolls
Fluffy Milk Crescent Rolls
Cross-section
