Homemade Crescent Rolls

These buttery, flaky pull-apart layers of these fluffy, supple crescent rolls are what set them apart from the canned variety. I dare you to consume only one!

Ingredients :

• Warm (about 110°F) water, 14 cup (46g).

• 7g of active dry yeast in a 1/4-ounce container

• Split into 2 3/4 cups (372g) of all-purpose flour with 1/4 teaspoon of sugar, plus additional flour for dusting

• 2 7 grams of kosher salt, or 1/4 teaspoon.

• 2 sticks (226g) of cold, divided unsalted butter

• 1/2 cup (107g) of room temperature whole milk + additional for brushing

• 1 large, well-beaten egg, at room temperature, with neutral oil for bowl lubrication

• 2 tablespoons of melted unsalted butter (optional)

STEPS :

     1. Yeast proofing :

Warm water and yeast should be combined in a small basin; swirl to dissolve the yeast. Add 1/4 teaspoon sugar, then wait 5 to 10 minutes until it foams. The mixture will boil up if your yeast is active.

     2. The dry ingredients together :

Mix the flour, salt, and 2 tablespoons of the remaining sugar in a sizable bowl.

     3. Butter, when cold :

Add 10 tablespoons (141g) of butter that has been cut into 1/2-inch pieces to the flour mixture. The remaining 6 tablespoons (85g) should be left out to soften at room temperature.

With your hands, stir the butter into the flour mixture. Use your fingers to pinch and squash the flour-coated butter in the flour until it is about pea-size, working rapidly to prevent the butter from melting. Create a well in the middle.

     4. Add the liquid components :

Fill the well with the milk, egg, and proofed yeast. It should be stirred with a rubber spatula until a shaggy dough develops. The dough should be gathered into a single mass using your hand.

There will be butter visible throughout the soft, sticky dough. Defy the impulse to keep kneading or add additional flour.

     5. Refrigerate the dough as it rises :

Use the same bowl you used to prepare the dough and lightly oil it. Place the dough there and wrap it in plastic. Allow it to rise in the refrigerator for at least one hour and up to eighteen.

While waiting, line a sheet pan with parchment paper that will fit in your freezer. Leave it alone.

     6. Roll out the dough thin :

Turn the chilled dough onto a spot that has been lightly dusted with flour. Flour the dough's surface lightly. With the long side closest to you, roll it into a 15x10-inch rectangle that is 1/4 inch thick.

About 1 1/2 tablespoons of softened butter should be evenly distributed on the rolled dough using your fingers or an offset spatula. Over the butter, add a few pinches of flour.

Take the dough in thirds, folding the left over the middle, then the right over that. The long side of your small rectangle will be parallel to you. It is referred to as a trifold. Once the butter has firmed up, place the chilled dough on the sheet pan that has been prepped, cover loosely with plastic wrap, and chill in the freezer for 5 to 10 minutes.

For a total of four trifolds, repeat this procedure three more times, beginning with rolling it into a rectangle and ending with freezing it. After the final trifold, place the dough in the freezer to cool for about 15 minutes. Rolling out the dough should be possible even though it should be stiff.

     7. Preheat the baking pans :

2 sheet pans should be lined with parchment paper and set aside.

     8. Separate the dough :

The long side of the cold dough should be closest to you as you place it on your work surface. Cut it in half crosswise using a sharp knife to get two pieces that are each about 5 by 5 inches. While you shape the other, keep one piece chilled.

     9. Slice the dough :

Sprinkle some flour on your work surface very lightly. With the long side closest to you, roll the dough into a 12x6-inch rectangle that is about 1/4 inch thick. It should be divided crosswise into 6 2x6-inch rectangles using a sharp chef's knife. To make two triangles, diagonally cut each rectangle in half. You'll have 12 triangles in the end.

     10. Forming the dough :

Place 1 triangle with the point facing away from you on your work surface. Cut a shallow 1/4-inch incision through the triangle's base's center. It's optional, but you can gently pull the base's two sides apart to lengthen and shape the crescent roll.

Roll the triangle's base away from you and in the direction of the point, tucking the point under as you go. The roll should be gently curved at the ends to resemble a crescent. Transfer it to a sheet pan that has been prepared and can accommodate 12 rolls. The remaining rolls should be formed and distributed uniformly on the sheet pan.

Set them aside at room temperature and cover them loosely with plastic wrap. Cut and shape the remaining dough that is chilling in the refrigerator in the interim.

     11. Final ascent :

Allow the rolls to rise at room temperature for an hour to an hour and a half, or nearly two times as long. Make a gentle prod. It's time to bake it if it progressively springs back while maintaining an indent.

     12. Turn the oven on to 375°F :

The top and bottom thirds of the oven racks should be set.

     13. Rolls are brushed :

Each roll's top should be delicately brushed with whole milk using a pastry brush.

     14. Toasted rolls :

Bake the rolls for 13 to 15 minutes, flipping the sheet pans midway through from top to bottom and front to back, until they are puffed and golden brown.

     15. Serve the rolls with butter :

Put the baking sheets on wire racks. Brush melted butter on the buns while they are still hot, if desired. They will be delicate and flaky when served warm.

For up to three days, keep leftovers at room temperature in an airtight container or resealable bag. Place the rolls on a sheet pan and reheat them in a 325°F oven for about 5 minutes, or until heated through.

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