Roll Essentials Easypeasy Buttery Crescents Recipes

Steps:

• In a large bowl, dissolve yeast and 1 teaspoon sugar in warm water. Add butter, milk, egg, salt, remaining sugar and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place point side down 2 in. apart on greased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place until doubled, about 30 minutes. , Preheat oven to 350°. Bake until golden brown, 10-12 minutes. Remove from pans to wire racks.

Steps:

• Line 2 baking sheets with parchment paper. Butter a large bowl; set aside. Put milk, shortening, sugar, softened butter, and salt in a medium saucepan. Cook over medium heat, stirring constantly, until sugar has dissolved. Let cool completely.
• Put yeast and water in the bowl of an electric mixer fitted with the dough hook. Let stand until foamy, about 5 minutes. Mix in milk mixture on medium speed until combined; mix in eggs. Reduce speed to low, and gradually mix in flour. Raise speed to medium-high; mix until a soft dough forms, about 12 minutes.
• Turn out dough onto a lightly floured work surface. Knead until smooth, about 5 minutes, then transfer to buttered bowl. Cover with a clean kitchen towel; let rise until doubled in bulk, about 1 hour.
• Roll dough into a 13-by-20-inch rectangle. Trim edges to be straight. Cut dough in half lengthwise; cut both strips into 12 triangles (about 3 inches wide each base). Gently stretch each to 2 to inches long. Starting at widest end, gently roll up. Space 1 inch apart on prepared baking sheets, pointed ends down. Cover loosely with buttered plastic wrap; let rise until doubled in bulk, about 1 hour.
• Preheat oven to 350 degrees. Brush rolls with the melted butter. Bake until golden, about 20 minutes. Let cool on a wire rack 5 minutes. Serve warm.

Steps:

• Warm the milk in a small saucepan until bubbles form at the edges; remove from heat. Mix in the butter, sugar, and salt. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, combine milk and yeast mixtures. Stir in 1 egg. Beat in flour 1 cup at a time until dough pulls together. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into two equal pieces, and form into rounds. Cover, and let rest 10 minutes.
• Using a floured rolling pin, roll each dough half into a 12 inch circle. Cut each circle into 6 wedges. Roll each wedge up towards the point. Bend ends inward to form crescents, and place point side down on lightly greased baking sheets. Cover, and let rise until doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
• Brush rolls with beaten egg, and bake for 12 to 15 minutes in the preheated oven, or until golden brown.

Steps:

• PREP/PREPARE
• Instant Yeast vs. Active Dry Yeast Instant yeast does not need to be proofed to be activated, it can just be added in with the rest of the dry ingredients. In addition, it will activate faster, and rise faster. You can substitute active dry yeast for instant yeast. However, it needs to be proofed, and it does not rise as fast as instant yeast. So, the question of the day is: If active dry yeast takes longer to activate, and longer to rise, why would you use it? Well, most chef's (myself included) feel that active dry yeast produces a mellower flavor, and it worth the extra time. Up to you.
• Kneading I almost always use my stand mixer fitted with a dough hook to knead dough; however, if you wish, you could do the kneading by hand.
• Gather your ingredients (mise en place).
• Add 4 tablespoons of butter to a small saucepan over medium heat.
• After the butter melts, add the water and milk, then combine.
• Turn off the heat, and cool the mixture down to around 105f (40c), about 10 minutes.
• Chef's Note: Since we are using yeast, we do not want the liquid too hot. If it goes much beyond 110f (43c), it could kill the yeast. And we HATE it when that happens.
• Add the dry ingredients: Three cups of the flour, yeast, salt, and sugar to the bowl of the food processor, fitted with a dough hook, and mix together. Remember to only add three of the four cups of flour.
• Whisk the egg into the warm liquid.
• Set the food processor on low, and slowly add the liquid to the 3 cups of flour.
• Wait until it combines (you may need to stop and scrape down the sides once or twice), and then add the additional cup of flour, 1/4 cup at a time, until the dough becomes smooth, elastic, and begins climbing up the hook.
• Chef's Tip: Based on a number of conditions; including things like humidity, you might need a bit more, or a bit less flour.
• Remove from the food processor, knead it on a lightly-floured, clean surface for a minute or two.
• Chef's Note: The dough should be slightly sticky, but not enough to stick to your hands. If it is too sticky, add some flour, a bit at a time, until it is the right consistency.
• Place the oil into a bowl, add the dough, and turn to coat with the oil.
• Cover, and place in a non-drafty corner of your kitchen, until doubled in size, about one hour.
• Deflate the dough, by punching down on it, then remove from the bowl, divide in two, and form into balls.
• Roll out one of the dough halves into a 15 - 16 inch (28 - 40cm) circle.
• Brush with 2 tablespoons of softened butter, then use a pastry scraper, knife, or pizza cutter, to divide into triangles. I usually get about 15 or 16 triangles. If you want them bigger, this is up to you.
• Chef's Note: This recipe will produce about 30 - 32 crescent rolls. If you do not want that many rolls, then take the second ball of dough, wrap in cling foil, place into a Ziploc bag, and throw into the freezer until needed. I figure you can do the math on this; however, if you do not need a lot of rolls, cut the dough into quarters, freeze three of the balls, and work with the remainder. One quarter of this dough should produce about 8 crescent rolls.
• Starting with the wide point on the triangle, roll them up, and place onto a parchment-lined baking sheet.
• Cover with a clean towel, and let rest for about twenty minutes. They should become slightly puffy.
• While the rolls are resting, place a rack in the middle position, and preheat the oven to 400f (205c).
• Chef's Note: If you like, you can brush them with some additional butter, and sprinkle with some flaked sea salt.
• Add to the preheated oven, and bake until golden brown, about 12 - 14 minutes.
• PLATE/PRESENT
• Serve with butter, honey, peanut butter... whatever turns you on. Enjoy.
• Keep the faith, and keep cooking.