Crescent Rolls

This was made for the Christmas Turkey and Ham Dinner and it is so rewarding compared to store bought.



Ingredients:

Dough

3/4 cup skim milk
16 tbsp(2 sticks) unslated butter, cut into 16 pieces
1/4 cup sugar
3 large eggs
3 1/2 cups(17.5 ounces) unbleached high-protein all purpose flour(such as King Arthur) or 4 cups (20 ounces) unbleached all-purpose flour(such as Pillsbury or Gold Medal).
1 tsp instant yeast
1 1/2 tsp salt

Egg Wash

1 egg white beaten with 1 tsp water


Method:

Microwave milk, butter and sugar until butter is mostly melted and mixture is warm(about 110 instant read thermometer), about 1 1/2 minutes.

Whisk to dissolve and blend in sugar.

Beat eggs lightly, add about one-third of warm milk mixture, whisking to combine. When bottom of bowl feels warm, add remaining milk mixture, whisking to combine.

Combine flour and yeast in bowl of standing mixer with paddle attachment, mix on lowest speed to blend, about 15 seconds.

With mixer running, add milk and egg mixture in steady stream, mix on low speed until loose, shiny dough forms(you may also see satiny webs as dough moves in bowl), about 1 minute.

Increase speed to medium and beat 1 minute, add salt slowly and continue beating until stronger webs form, about 3 minutes longer.

Note:

Dough will remain loose rather than forming a neat, cohesive mass.

Transfer dough to large bowl, cover bowl with plastic wrap, and place in warm, draft free spot until dough doubles in bulk and surface feels tacky, about 3 hours.

Line rimmed baking with plastic wrap. Sprinkle dough with flour(no more than 2 tbsp) to prevent sticking , and punch down.

Turn dough onto floured work surface and form into rough rectangle shape.

Transfer dough rectangle to lined baking sheet, cover with plastic wrap and refrigerate overnight.

Turn dough rectangle onto lightly floured work surface and, roll dough to a 20 x 13 inch rectangle, use a pizza wheel to trim edges, Cut dough at half lengthwise, then cut 16 triangles. To shape, elongate each triangle before rolling crescent, stretching it an additional 2 - 3 inches in length. Starting at wide end, gently roll up dough, ending with pointed tip on bottom.

Arrange crescents in four rows on parchment-lined rimmed baking sheet, wrap baking sheet with plastic wrap and refrigerate at least 2 hours or up to 3 days.

Remove baking sheet with chilled rolls from refrigerator, unwrap and cover with overturned large dispossable roasting pan(alternatively, place sheet pan inside large garbage bag).

Let rise until crescents feel slightly tacky and soft and have lost their chill, 45 - 60 minutes.

Meanwhile, turn oven light off, place rimmed baking sheet on lowest rack, adjust second rack to lower-middle position and heat oven to 425 f.

With pastry brush, lightly dab risen crescent rolls with egg wash.

Transfeer baking sheet with rolls to lower-middle rack and working quickly, pour 1 cup of hop tap water into hot baking sheet on lowest rack.

Close door immediately and bake 10 minutes, reduce oven temperature to 350 f and continue baking until tops and bottoms of rolls are deep folden brown, 12 - 16 minutes longer.

Transfer to wire rack, cool for 5 minutes and serve warm.

Note:

You can make the dough up to 4 days ahead of time or even partially bake the rolls and freeze them for longer storage.

To do this, begin baking the rolls but bake at 350 f for only 4 minutes or until the tops and bottoms brown slightly.

Remove them from the oven and let cool.

Place the partially baked rolls in single layer inside a zipper lock bag and freeze.

When ready to serve them, defrost at room temperature and place them in a preheated 350 f oven for 12 - 16 minutes.

you can freeze the rolls for up to 1 month.

Serves