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Crescent roll dough.

Crescent Roll Dough

Harriet
Home-made crescent roll dough – Simple to make in the bread
machine. These can be made in advance, stored overnight in the fridge or frozen.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 20 minutes
Proving time up to 2 hours
Total Time 2 hours 40 minutes
Course Sides
Servings 32 rolls
Calories 116 kcal

Equipment

  • Bread machine or Stand mixer

Ingredients
  

  • 250 grams (1 cup) milk
  • 120 grams (4.2 ounces) butter salted, soften (not melted)
  • 60 grams (2 ounces) sugar
  • 1 teaspoon salt
  • 2 large eggs at room temperature
  • 620 grams (1.36 pounds) bakers’ flour bread flour
  • 12 grams (3 level teaspoons) dry instant yeast
  • 60 grams (¼ cup) milk – extra

Instructions
 

Kneading Instructions

  • If Using A Bread Maker
    Place all the ingredients to the bowl of the bread mixer – except the extra milk. Set the bread machine to the dough cycle. After a few minutes check the dough. If it looks too dry add some of the extra milk. When the kneading is complete the dough should be smooth and soft, and the sides of the bowl should be clean. Keep the dough in the bread machine until it completes its full cycle where it will rise and double in size.
  • If Using a Stand Mixer
    Place all the ingredients into the bowl of a stand mixer - except the extra milk. Attach the dough hook, start the machine and knead on low speed for about 1 minute to combine all the ingredients.
  • Increase the speed to medium and knead for about 5 – 10 minutes. While kneading the dough if it looks dry, add some of the extra milk if needed.
  • When the dough is smooth and soft, remove the bowl from the stand mixer and cover with plastic food wrap. Place the bowl in a warm area and allow the dough to double in size.

Instructions for Making the Crescent Rolls

  • Weigh the dough and divide into 4 equal parts and shape into balls.
  • Take one dough ball and place it on a lightly floured surface, roll the dough into a large 30 cm (12inccircle. Cut the dough into eight even sized triangle wedges.
    Rolling cresent roll dough
  • Roll the wedges into crescents. Starting from the wide outside edge, roll the dough toward the point, add a little egg wash to the point and gently press down to hold in place.
    Crescent roll unbaked
  • Place the crescents onto a baking tray lined with parchment paper, make sure the point tucked under the roll, and curve the ends to form a crescent shape.
  • Repeat steps 2 – 4 with the remaining three dough balls.
  • Loosely cover the rolls with plastic food wrap, and place the trays in a warm area and allow to rise and double in size.
  • When the dough looks like it has almost doubled in size start warming the oven.

Pre-heat the oven to 180°C

  • Remove the plastic wrap and lightly brush the rolls with an egg wash, made from one beaten egg mixed with a little milk.
  • Place the trays in the oven and bake for 15 – 20 minutes, or until the rolls are golden brown.
  • Remove from the oven and allow to cool slightly before serving.

Notes

This dough can be frozen please refer to the detailed notes on my crescent roll dough page. https://recipepocket.com/crescent-roll-dough/

Nutrition

Serving: 1rollCalories: 116kcalCarbohydrates: 17gProtein: 3gFat: 4gSaturated Fat: 2gCholesterol: 19mgSodium: 108mgPotassium: 41mgFiber: 1gSugar: 2gVitamin A: 124IUCalcium: 16mgIron: 1mg
Keyword cresecnt roll dough substitute, homemade crescent rolls, yeast bread
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