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Buttery Crescent Rolls

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★★★★★

5 from 2 reviews

SODIUM COUNT: 8 mg sodium per crescent roll, 274 mg in the entire  recipe.

Ingredients

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  • 1 cup warm water (about 110°F to 115°F)
  • 2 ¼ tsp active dry yeast (1 package)
  • 3 Tbsp sugar
  • ½ cup powdered milk
  • 1 egg
  • ¼ cup softened butter
  • 3 ¼ to 3 ½ cups all purpose flour

Instructions

  1. Dissolve the yeast and sugar in the warm water in a large bowl. Let rest for a few minutes until the yeast begins to foam.
  2. Whisk in the powdered milk, egg, and softened butter. (The butter will leave a few lumps; that is okay.)
  3. Add the flour about ¾ cup at a time until the dough is firm enough to knead (roughly 2.5-3 cups). Once you can handle the dough, begin to knead it, adding the remaining flour as needed. (I like to knead mine on a silicone baking mat or parchment paper to make clean up easy.) Knead the dough for 5-8 minutes (you can use a large stand mixer with a dough hook for this). The dough should be smooth and elastic when you are finished.
  4. Place the dough into a cleaned, oiled bowl. Put the bowl in a warm place and let rise until the dough has doubled in size (about 60-90 minutes).*
  5. Punch down the dough and allow it to rise once more until doubled in size (about 30 minutes).
  6. Punch the dough down once more and divide into three balls. Working with one ball of dough at a time, roll out the dough until it is about 10-12″ in diameter and about ¼ inch thick.
  7. Cut the dough into 12 equal-sized wedges. Roll the wedges into crescent shapes, beginning at the widest part of the wedge. **
  8. Place on a baking sheet several inches apart, curving the ends in so that they are half-moon shaped. Cover with a light towel and let rise for about 20 minutes.
  9. Preheat the oven to 400°F.
  10. Once the oven has preheated, bake the rolls for about 8-10 minutes or until golden brown.
  11. Remove the rolls from the oven and enjoy!

Notes

NUTRITIONAL INFORMATION – Yield: 18 servings (2 crescent rolls per serving)
Sodium: 15.2 mg, Calories: 129.4, Total Fat: 3.1 g, Saturated Fat: 1.7 g, Cholesterol: 17.1 mg, Carbohydrates: 21.6 g, Fiber: 0.7 g, Sugar: 3.1 g, Protein: 3.6 g.

* If you are going to refrigerate the dough for later in the week, stop at this step. Punch the dough down, cover with plastic wrap and refrigerate. When you want to bake the rolls, allow the dough to come to room temperature and continue with the recipe from step 6 onward.

** If you are going to freeze the rolls, stop at this step. As you shape the crescent rolls, place them on a flat surface (like a platter or a cookie sheet) that will fit in your freezer. Once they are frozen solid, you can transfer them to a freezer bag or other freezer-safe container and put them back in the freezer. When you are ready to bake the rolls, remove as many as you’d like from the freezer and place them directly on a baking sheet. You can either bake them immediately ( 8-10 min at 400°F) or allow them to thaw/rise (see blog post for the differences).

Find it online: https://www.sodiumoptional.com/crescent-rolls/