HOMEMADE CRESCENT ROLLS

These Homemade Crescent Rolls will become a staple at your dinner table. They are easy to make, flaky, tender, and take much less time to make than croissants! Plus, they aren’t as hard or as labor intensive as one might think. They are the perfect side dish recipe to your holiday dinners. Don’t forget to buttery these warm crescent rolls with butter!#Bread#Bun

Are you looking for a flaky crescent roll that’s easy to make?? Then this recipe is for you! Most crescent roll recipes produce what I call a regular roll in crescent shape. There aren’t any flaky layers like what you get from that can of crescent roll dough from the store. So I used my regular dinner roll recipe and put my biscuit technique to use. It gives lots of flaky layers so why not with yeast dough.

I grew up on the store-bought crescent rolls as a side dish at many dinners during my childhood, but after I made this recipe I will never go back to the store-bought variety!

HOMEMADE CRESCENT ROLLS , By Best Recipes Demat .

These Homemade Crescent Rolls will become a staple at your dinner table. They are easy to make, flaky, tender, and take much less time to make than croissants! Plus, they aren’t as hard or as labor intensive as one might think. They are the perfect side dish recipe to your holiday dinners. Don’t forget to buttery these warm crescent rolls with butter!#Bread#Bun

Total time: 52 minutes
Servings: 24 Servings

Ingredients :

• 3 3/4 cups all purpose flour
• 1/4 cup sugar
• 1 tablespoon active dry yeast
• 1 1/4 teaspoon salt
• 1 cup cold butter, cubed
• 1-1 1/2 cups milk
• 2 large eggs

Instructions :

• In a large bowl combine the flour, sugar, yeast, and salt. Using a pastry cutter cut in the butter until you have chunks a little larger than peas.
• In a small bowl combine the milk and eggs then stir into the flour mixture until it forms a ball. Start with 1 cup of milk and add more if necessary. If there is only a little flour left in the bowl I like to briefly knead the dough to finish bringing it together. If the dough is still pretty dry and having trouble coming together add in more milk. Wrap the dough in plastic wrap and chill for 30ish minutes.
• Dust a work surface with flour and divide the dough into 3 equal portions. Roll one portion into a long rectangle then fold into thirds. Turn dough a quarter turn and roll into another long rectangle and fold into thirds. Repeat once more. Roll into a rectangle about 1/4" thick (sometimes mine is a little thicker).
• Cut into 8 triangles. Starting at the wide end roll up each triangle and place on a baking sheet. Repeat with remaining 2 dough portions to make a total of 24 rolls. Cover rolls loosely and place in a warm area to rise until double in size.
• Preheat oven to 400 degrees F and bake for 10-12 minutes or until golden brown.