Crescent Roll Pastry
Flaky, buttery, and delightfully golden, these homemade Crescent Roll Pastries are the perfect combination of elegance and comfort. Made from scratch with simple ingredients like all-purpose flour, unsalted butter, and a touch of vanilla, this recipe strikes the ideal balance of tender sweetness and rich, buttery layers. The dough is kneaded to perfection and shaped into crescent rolls, ensuring a bakery-worthy texture that’s soft and airy on the inside yet beautifully crisp on the outside. Brushed with an egg wash for a delectable golden finish, these crescent rolls bake up in just 15 minutes, making them perfect for breakfast, brunch, or a side for your favorite soup or roast. Whether served plain, slathered with butter, or topped with a fruity jam, these pastries are sure to impress. Baking enthusiasts and bread lovers alike will appreciate the approachable yet rewarding process of crafting these delicately shaped rolls from scratch!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup unsalted butter
- 2 tablespoons granulated sugar
- 1 tablespoon instant yeast
- 0.5 cup warm milk
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
- 1 serving egg wash (1 egg beaten with water)
Instructions
In a small bowl, mix the warm milk and instant yeast. Let it sit for 10 minutes until frothy.
In a large mixing bowl, combine the flour, sugar, and salt.
Cut the cold unsalted butter into small cubes and add to the flour mixture. Using a pastry cutter or your fingers, rub the butter into the flour until it resembles coarse crumbs.
Add the yeast mixture, egg yolk, and vanilla extract to the flour mixture. Stir until the dough comes together.
Turn the dough out onto a lightly floured surface and knead for 5 minutes until smooth and elastic.
Shape the kneaded dough into a ball, place it in a greased bowl, and cover with a clean kitchen towel. Let it rise in a warm place for 1 hour or until doubled in size.
Once the dough has risen, punch it down, then roll it out into a large circle about 1/4-inch thick.
Using a sharp knife or pizza cutter, cut the dough into 8 equal triangles.
Starting from the wide end of each triangle, roll the dough tightly toward the narrow tip to form a crescent shape. Place the crescents on a parchment-lined baking sheet, leaving space between each piece.
Cover the crescents loosely with a kitchen towel and let them proof for another 30 minutes.
Preheat the oven to 375°F (190°C). Brush the crescents with the egg wash to give them a golden sheen.
Bake for 12-15 minutes, or until the crescent rolls are golden brown and puffed up.
Remove from the oven and let cool slightly before serving. They can be enjoyed plain, with butter, or with your favorite jam.
Nutrition Facts
Calories |
391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 140 mg | 6% | |
| Total Carbohydrate | 34.1 g | 12% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 4.1 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 34 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 78 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
