Rating: 3.5 stars
19 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 4

This recipe is adapted from Butter Crescents on Allrecipes. The changes are mainly in method. The outcome is a pliable, stretchy dough that bakes up to a soft and creamy roll. These are delicious on their own or can be used in your favorite recipes like pigs in a blanket or turnovers.

Recipe Summary

cook:
25 mins
additional:
1 hr 8 mins
total:
2 hrs 13 mins
prep:
40 mins
Servings:
16
Yield:
16 rolls
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat milk in a microwave-safe bowl until warm, about 30 seconds. Mix in 1/4 cup butter, 2 tablespoons plus 2 teaspoons honey, and salt. Cool until lukewarm, 3 to 5 minutes.

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  • Combine warm water and yeast in a small bowl. Let stand until dissolved and creamy, about 5 minutes.

  • Combine milk and yeast mixture in the bowl of a stand mixer fitted with a paddle attachment. Add half the beaten egg. Beat in flour, 1/2 cup at a time, until dough pulls together. Switch to the dough hook attachment and knead lightly until dough is wet and sticky but forms into a ball, about 5 minutes.

  • Grease a large bowl with 1 teaspoon softened butter. Use greased or wet hands to transfer dough into the bowl, turning to coat it with butter. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

  • Dust a work surface with potato starch. Deflate dough and turn it out onto the work surface. Divide the dough into 4 equal pieces and form into rounds. Place a piece of parchment paper over one of the rounds and roll into a rectangle about 1/8-inch thick with a rolling pin; cut into wedges. Brush each wedge with a little softened butter. Repeat with remaining dough rounds.

  • Roll each wedge up from the base towards the point. Brush a little bit of remaining beaten egg on the seam to seal. Bend each roll into a crescent shape.

  • Line baking sheets with parchment paper. Arrange crescents sealed-side down on the sheets. Brush tops with remaining beaten egg.

  • Transfer baking sheets to the cold oven. Heat oven to 365 degrees F (185 degrees C).

  • Bake crescents until golden brown, about 25 minutes.

Cook's Note:

If the dough does not hold its shape in step 3, add a tablespoon of flour at a time until the right consistency is reached. Do not add too much flour. The outcome needs to be sticky to the touch, not dry.

Nutrition Facts

108 calories; protein 2.4g; carbohydrates 16.1g; fat 4.6g; cholesterol 21.5mg; sodium 50mg. Full Nutrition
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