Ah, croissants—those buttery, flaky wonders that make mornings magical. But have you ever thought about transforming them into a dinner delight?
Picture this: warm, golden layers enveloping savory ham and gooey cheese.
It’s like discovering your favorite song has a hidden verse, a delicious surprise that leaves you curiously craving more—a perfect midweek treat when life’s as unpredictable as that last-minute Taylor Swift concert announcement.
Steps
- Combine flour, sugar, yeast, and salt in a large mixing bowl and whisk to blend. Cut in cold butter using a pastry blender or two knives until only small pea-sized pieces remain.
- In a separate bowl, mix milk, water, and egg, then pour into the flour and butter mixture. Stir the mixture until it forms a ball of dough, wrap in plastic, and refrigerate for at least 30 minutes.
- After chilling, dust your work area with flour and roll the dough into a rectangle about 1/2-inch thick. Fold the dough into thirds like a letter, rotate 90 degrees, roll, and fold again; repeat 3 to 5 times.
- Wrap the dough again and chill for at least 30 more minutes. Divide the chilled dough into three equal parts, then roll each into a 16-inch long rectangle, about 1/8-inch thick.
- Cut the dough into skinny triangles and roll each from the wide end, tucking the point underneath. Place crescents on parchment-lined baking sheets, cover with plastic wrap, and let rise for about an hour until puffy.
- Preheat the oven to 400°F, then bake the crescent rolls for approximately 10 minutes until they are puffed and golden brown.
Ingredients
- All-purpose flour
- Granulated sugar
- Active dry yeast
- Salt
- Cold unsalted butter
- Milk
- Water
- Egg
Nutritional Values
Calories: 1150kcal | Carbohydrates: 110g | Protein: 20g | Fat: 70g | Saturated Fat: 40g | Cholesterol: 230mg | Sodium: 1090mg | Potassium: 310mg | Sugar: 10g | Vitamin A: 2200IU | Calcium: 100mg | Iron: 6mg
FAQ
- What is the key to achieving flaky crescent rolls?
- The secret to flaky crescent rolls lies in the lamination process. By rolling the dough into a rectangle, folding it like a letter, and repeating this step several times, you create multiple layers of dough and butter. These layers result in an incredibly flaky texture once baked.
- Can I prepare homemade crescent rolls in advance?
- Yes, you can prepare the crescent rolls ahead of time. After shaping the rolls, place them on a baking sheet, cover them with plastic wrap, and refrigerate for up to 24 hours. When you’re ready to bake, let them come to room temperature before proofing and baking.
- How should I store leftover crescent rolls, and how long will they last?
- Store leftover crescent rolls in a zip-top bag at room temperature for a few days or in the refrigerator for about a week. You can also freeze them for several weeks. To enjoy them again, reheat gently in the oven at a low temperature for 10 to 15 minutes.
- Do I need any special equipment to make crescent rolls from scratch?
- You don’t need any special equipment to make crescent rolls. A pastry blender, two knives, or a food processor can be used to cut in the butter. These tools help ensure the butter remains cold, which is crucial for creating flaky layers.
- How can I substitute instant yeast in the recipe?
- You can substitute instant yeast for active dry yeast in the recipe. If using instant yeast, the rise time may be reduced by 10 to 15 minutes. The dough is ready for the next step when it has doubled in size.
Tips
- Keep the Butter Cold: Ensure the butter remains cold while cutting it into the dry ingredients. Cold butter is crucial for creating those delicious flaky layers in your crescent rolls.
- Lamination Technique: For extra flakiness, roll your chilled dough into a rectangle, fold it like a letter, and repeat this process 3-5 times. This creates multiple layers that enhance the texture of your rolls.
- Make Ahead Convenience: You can prepare the crescent rolls ahead of time by shaping them and storing them in the refrigerator overnight. This way, they are ready to bake fresh for your meal.
- Freezing Option: Unbaked crescent rolls can be frozen for up to two weeks. Simply thaw at room temperature, proof, and bake as directed when you’re ready to enjoy them.
Equipment
- Pastry Blender
- Food Processor (optional, if you prefer this method for cutting butter)
- Rolling Pin
- Parchment Paper
