How to Make Easy Crescent Rolls _ Buttery and Amazing!

Hey , I'm John Connell .

Today on Prey Kitchen , we're making buttery crescent rolls .

So let's get started .

First off , we're gonna warm one third of a cup of water to 1 , 10 to 1 20 F .

Pour that into the bowl of your stand mixer and mix with one teaspoon of granulated sugar .

These yeast need a happy place to wake up .

So I'm gonna toss them in , give them a little nick and set this aside until they're nice and foamy .

It should be like five minutes while that warms up .

We're going to measure out two thirds of a cup of whole milk and warm it up too .

You'll also want to make sure you have half a cup or 100 and 13 g of room temperature butter .

So if you didn't warm it up , pop it into the microwave for like five second increments , four teaspoons of sugar .

Now , the two thirds of a cup of warmed milk and half a cup of room temperature butter , if you're wondering , I didn't melt the butter because the room temperature butter gives this very rich and wet dough a little bit of body .

So it helps hold it together at the beginning to this mixture .

We're also gonna add two eggs .

Room temperature .

Please popping this onto my scale and I'm gonna add 240 g or two cups of flour .

We're adding the flour in stages , which is the key to making a silky and rich dough .

Now , I'm gonna pop this on to my stand mixer with a paddle attachment , no dough hook today , pop your paddle attachment on and we're gonna mix this up until it's well combined .

While that mixes , I'm measuring out an additional two cups of flour .

240 g come take a look at this .

The butter worked in right away and we already have a pretty silky dough , but it's really like pancake batter at this moment .

It's so loose .

No structure .

Not enough flour sprinkling in my 1.5 teaspoons of kosher salt .

The kosher salt just refers to the grain size .

If you use fine grain salt , use a little bit less .

You got one final mix , popped our dough hook on .

Now we're gonna add the remaining flour , half a cup at a time .

This will be mixing for a long time .

So add the flour in , let it mix and then you're gonna let it mix for 15 minutes .

It's a long time .

And aren't you glad you're not doing it by hand ?

The dough should look a certain way .

It'll form a ball , pull away from the edge if that doesn't happen , we're gonna add a little bit more flour .

But let's take a look in 15 magic of editing .

It's been just about 15 minutes and it's not pulling away as much as I'd like .

I'm going to add the remaining one half cup of flour .

Come take a look and see what it looks like .

It's just kind of stuck on the bowl a bit so that little bit of flour made all the difference .

It's totally a big dough ball right now .

Just going to mix it up for a few minutes .

So that flour gets totally incorporated .

Yeah , that looks great .

You can see how it's clearing the side completely .

I added a little bit of oil to a large bowl then pop this in and let it rise .

Very sticky dough .

But as you know , the rule of thumb is the stickier the dough , the more delicious .

The end result pull up that dough up onto your oiled bowl just like that .

We're gonna cover this dough up , place it into a nice cozy place and let it rise until it's doubled in size , which is about 45 minutes .

Our dough is risen .

Look at that .

It's amazing .

I love seeing it .

Puff up .

However , it's a little too puffed .

So we're gonna kind of tap it down a bit .

A little bit of gentle .

My kids call us a tap like I tapped him .

I was like right , that's called the hip , gently punching my dough down .

I'm gonna divide this into two big pieces .

We're going to make 2 12 inch circles of dough .

Let's lightly flour our work surface .

Now I'm going to roll this out into a 12 inch circles .

This is where a pastry mat comes in handy because it tells you the exact diameters to work to , but otherwise just eyeball it or get a ruler .

Ok .

We're just about there .

Once you have a 12 inch circle , you're gonna cut this into 12 pieces .

I like to use a pizza cutter , but you can use a knife , a bench scraper or whatever you like .

So 12 is four times three .

So if I make quarters like that and then I cut each of these quarters into thirds like that , I'll have 12 pieces .

Look at that math problem .

I could have assigned that to my students when I was teaching .

Baking has so many amazing applications for math and science .

There should be ovens in classrooms .

Let me know if you agree in the comments .

Beautiful .

Ok .

Now , for the extra fun part , we're gonna roll our crescents .

All you have to do is grab the edge of your little piece of pizza and roll it up just like that .

And it looks perfect .

It's so easy .

Plop each of your crescents onto a baking sheet .

Give them some space to rise because there's one final rise .

One tray is done .

I'll do the others off camera , but these guys are gonna get loosely covered and go in for one more rise of 30 minutes .

See you in a minute .

After a half hour in a warm cozy place .

My crescent rolls are ready to go into the oven 400 degrees for 10 to 12 minutes until Golden Brown .

Then one final step .

After about 10 minutes , these are golden brown and ready for their final step .

Brushing with melted butter .

Oh , yes .

Added richness at its best and they look glossy and beautiful .

It's like a buttery bread pillow .

I hope you had a chance to make this recipe and I'll see you in the next video .

If you like this recipe , check out my bread playlist .