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Cut in the butter with a pastry blender (or two knives), until only pea-sized pieces remain. Whisk the milk, water, and egg together in a small bowl, and add to the flour/butter mixture. Stir together until the dough gathers itself into a ball. Wrap the dough in plastic wrap and chill for at least 30 minutes.
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Place in a warm buttered bowl and let rise in a warm place until doubled, about an hour. Punch down the crescent roll dough and work into a ball. Cut dough ball into quarters. Shape each of the quarters into a ball and let rest for about 15 minutes. Roll a ball of the dough into a 14" circle.
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These homemade Crescent Rolls require just 15 minutes of hands-on time! See the recipe card below for the full instructions. Make the dough: In a bowl, mix together 1 cup flour, milk, butter, sugar, yeast, and salt. Add in just enough flour for the dough to be smooth, but not sticky. Cover and let it rise until doubled.
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Pour the liquid into a large mixing bowl and sprinkle yeast and a teaspoon of your sugar on top. Stir to combine and let sit for 5-10 minutes and a foamy cap has formed. Once yeast is foamy, add melted butter, egg and egg yolk, remaining granulated sugar, salt, and about half of your flour.
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Preheat oven to 350 degrees. On lightly floured surface roll the dough into a 14 inch circle. Cut into 8 triangles. Roll each triangle from wide end to tip, turning ends to form a crescent shape. Place on baking stone or cookie sheet. Bake 30 minute till golden.
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Instructions. In a large bowl or the bowl of a stand mixer, dissolve the yeast and 1 teaspoon of sugar in the warm water. Let sit for 5-10 minutes, until bubbly and foamy. Add the butter, warm milk, egg, remaining 1/3 cup sugar, and salt to the yeast mixture. Add 2 cups of flour, and mix until combined.
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Use a rubber spatula (or your fingertips) to spread 1 tablespoon of the butter all over the dough in a thin, even layer. Fold, then freeze 10 minutes. Fold the rectangle in half lengthwise (from top to bottom), then crosswise (from left to right). Wrap in plastic wrap and freeze for 10 minutes. Repeat twice more.
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Coat with nonstick cooking spray or melted butter. In a large bowl, combine water and yeast. Let sit for 5 minutes. After 5 minutes, mix in butter, sugar and egg. Stir in flour, baking powder and salt with a wooden spoon until just combined. Form into a ball. Cover with a towel and let rise in a warm place for 30 minutes.
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As the dough is chilling, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Once the dough is thoroughly chilled, roll it on a floured surface into a large, thin rectangle. You want it to be about 10×18 inches (25x45cm). Cut it in half, lengthwise, and then cut each half into 4 squares.
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Stir in 2 cups of flour. Add flour ½ cup at a time to create a soft dough. Knead until smooth, about 5-7 minutes. Place dough in a greased bowl and cover. Let rise until doubled, about 1 hour. Place dough on a lightly flour surface and divide in two. Roll each half into a 12" circle and cut each circle into 12 wedges.
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Step 1: Preheat the oven to 375 degrees Fahrenheit and line a cookie sheet with parchment paper sprayed with non-stick spray or greased with butter. Step 2: Whisk together the sugar, salt, baking soda, baking powder, buttermilk, and butter in a large mixing bowl until combined. The mixture may foam.
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Let it sit for 5-10 minutes. Meanwhile, in a microwave safe bowl, combine milk and 1/3 of the butter and microwave for about 45 seconds until the butter is mostly melted. Let it cool for several minutes. Add the warmed milk, and melted butter (make sure it isn't too hot!) to the bowl.
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2 - Make the Dough. Heat milk until just warm, again not scaling. Nobody like burnt milk. Beat the eggs, sugar, and oil with a whisk. Add the milk and yeast to the egg mixture once ready. Add five cups of the flour and salt. Stir with a wooden spoon until well combined.
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7. Brush each crescent roll with melted butter and bake in a preheated oven at 375°F (190°C) for 12-15 minutes, or until they're golden brown. 8. Remove the crescent rolls from the oven and let them cool for a few minutes before serving. And there you have it - homemade crescent roll dough without yeast!
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How to Make Crescent Rolls. In the bowl of a stand mixer, combine the yeast, one tablespoon of granulated sugar, and warm water. The water temperature needs to be 105 -115 F. Let the yeast proof for 5-10 minutes until foamy on top. Whisk the all-purpose flour, remaining tablespoon of sugar, and kosher salt together to combine.
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Set aside to proof. Melt butter in a small bowl and stir in cold milk to make the mixture lukewarm. Pour foamy yeast and water mixture into a large bowl with milk, butter, egg sugar, and salt. Stir together to break apart the egg. Using a wooden spoon, stir flour into mixture in 1/2 cup increments.
