Homemade crescent rolls

This recipe is something everyone should have up their sleeve. Whether it’s to accompany a weeknight meal or a holiday spread, you just can’t beat homemade. 

These homemade crescent rolls are light and tender, and not all that difficult to make.

Ingredients:

500 ml milk

200 ml sunflower oil

1 tbsp sugar

1 tbsp salt

7 g active dry yeast 

730 g all purpose flour

For brushing:

1 egg yolk

around 100 ml milk

Preparation:

In a large bowl, dissolve yeast and 1 teaspoon sugar in warm milk. 

Add sunflower oil, milk, salt, and flour. 

Beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. 

Place in a greased bowl, turning once to grease the top. 

Cover and let rise in a warm place until doubled, for about 1 hour.

Punch down dough. Divide in half. Roll each half into a circle. Cut into 10 to 15 wedge. 

Roll up the wedges starting with the wide end. Curve ends to form crescents. 

Place rolls with point under on a greased baking sheet. 

Cover and let rise in a warm place until doubled, about 30 minutes.

Before baking brush rolls with mixed egg yolk and milk.

Preheat oven to 200°C, bake 15-20 minutes or until golden brown.

Remove from pans to wire racks.

Bon appetit!

Kind regards, till next reading...