Ingredients
500 g (4 cups) all-purpose flour
7 g (2¼ tsp) instant yeast
50 g (¼ cup) granulated sugar
1 tsp salt
240 ml (1 cup) warm whole milk
1 large egg
75 g (⅓ cup) unsalted butter, softened
60 g (¼ cup) unsalted butter, melted, for brushing and filling
For Finishing
1 egg
1 tbsp milk
1–2 tbsp melted butter
Method
Combine the flour, yeast, sugar, and salt in a large bowl. Add the warm milk, egg, and softened butter.
Mix until a dough forms, then knead for 8–10 minutes until smooth, soft, and elastic.
Place the dough in a lightly greased bowl, cover, and let rise for 60–90 minutes, or until doubled in size.
Punch down the dough and divide it into 2 equal portions. Roll each portion into a large circle about 4–5 mm thick.
Brush the dough lightly with melted butter. Cut each circle into 8 equal triangles, like cutting a pizza.
Starting at the wide end, roll each triangle toward the pointed end. Curve the ends slightly inward to create the classic crescent shape.
Arrange the crescents on parchment-lined baking trays. Cover loosely and proof for 25–35 minutes, until puffy.
Preheat the oven to 190°C / 375°F. Whisk the egg with 1 tablespoon milk and gently brush over the rolls.
Bake for 15–18 minutes, until well risen and deep golden brown.
Brush the hot crescents with melted butter for a soft, glossy finish. Serve warm.
Yield: 16 Butter Crescent Rolls.
