These dinner roll-style crescents are buttery and soft with pillowy texture and a kiss of honey sweetness. Serve them for any meal! See the recipe notes for overnight instructions, which allows you to make the dough ahead one day and refrigerate it overnight for shaping and baking the next day. Or, use the instructions for freezing the shaped rolls for up to 4 weeks, which makes it easy to have homemade crescent rolls at a moment’s notice.
3 3/4 to 4cupsall-purpose flourplus more for rolling dough
4 1/2teaspoonsinstant yeastor two 1/4 oz. packages active dry yeast
1teaspoonfine grain salt
1cupwhole milk
1/2cupunsalted butter
1/4cupwildflower honeyor other local honey
3egg yolksfrom large eggs room temp.
1/2cupmelted buttersalted or unsalted
Instructions
In the bowl of stand mixer fitted with the paddle attachment, or in a large mixing bowl, combine 1 1/2 cups of the flour, the yeast, and the salt. Whisk to combine.
In a small saucepan, add the milk, butter, and honey. Cook while stirring over low heat until melted. Cook to 115 °F-120 °F. If the mixture exceeds this temperature, let it cool to 115 °F-120 °F.
Add the milk mixture to the dry ingredients, and stir together on medium-low speed with the paddle attachment (or stir together with a wooden spoon by hand) about 2 minutes. Scrape down the sides and bottom of the bowl and mix again briefly.
Add the egg yolks and mix on medium speed to combine, another 2 minutes.
Critical point: Stir in just enough of the remaining flour to form a soft dough. Begin with one cup, and add more as needed (about 1/4 cup at a time) while stirring on low speed to form a consistent, sticky, soft dough.
Switch from the paddle attachment to the dough hook (Or turn the dough out onto a lightly floured surface and knead by hand). Knead for 6-8 minutes on medium-low speed. The dough should clean the sides of the bowl while mixing. It’s totally fine if the dough sticks in the bottom of the bowl a little. If the dough sticks to the top sides of the bowl, gently tap in a little extra flour 1 tablespoon at a time, until it cleans the top sides of the bowl. Remember: aim for soft and slightly sticky dough. When the dough hook is lifted from the bowl, it should drape from the hook. As it hangs there, the dough should partially relax back into the bowl.
Spritz a large bowl with cooking spray, or butter the bowl. Place the dough into the bowl and turn over once to coat; cover with plastic wrap and let rise in a warm place for 45 minutes, or until doubled.
Punch down the risen dough. Turn it out onto a lightly floured surface. Divide the dough into two pieces.
Roll each portion to a 12-inch circle. Cut each circle into 12 wedges. (Cut the circle crosswise in the center to create 4 pieces; then cut each quarter into 3 triangles to make 12 wedges).
Lightly brush each triangle with melted butter; save leftover melted butter. Roll up the triangles from the wide ends. Tuck the points underneath the rolls and gently curve the ends to form crescent shapes.
Place the rolls 2 inches apart on the baking sheets. Cover and let rise until puffy and nearly doubled, 30-45 minutes.
Preheat the oven to 375°F. Line two large baking sheets with parchment paper.
Bake for 9-12 minutes, or until the rolls are golden brown and fragrant. Remove from the oven and immediately brush with the reserved melted butter. Serve warm.
Store rolls in an airtight container or zip top bag. Reheat rolls on parchment-lined baking sheets in a preheated 350°F oven for 6-8 minutes.
See recipe notes for overnight refrigerator method, and for freezing instructions.
Notes
Overnight Refrigerator Method: After the dough has risen, punch it down. Then cover it with plastic wrap and refrigerate the dough overnight. The next morning, turn the chilled dough out onto a lightly floured surface and shape as directed. The rise time may increase to 1 hour.Freezer-Friendly Method: Immediately after shaping, freeze the rolls on parchment-lined baking sheets until firm. Transfer to a freezer bag or other freezer container. Return to the freezer and store for up to 4 weeks. To bake, allow them to rise, increasing the rise time to 2 1/2 to 3 hours and bake as directed.Increase Yield Size: Increase the roll count from 24 to 32 by rolling each dough piece to 14-inches instead of 12-inces. Cut each dough circle into 16 wedges instead of 12. Let rise and bake as directed.Cranberry-Orange Variation: (Great for the holidays!) In a medium bowl, toss 1/3 cup sugar with 2 tablespoons fine orange zest from 3-4 large oranges. Rub together with fingers. Stir in 1 cup finely chopped dried cranberries. Brush dough circles with butter. Divide mixture between the two dough circles; cut, roll, rise, and bake as directed.
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