Cresent Roll Recipe - Robe Bakery 1884

Cresent Roll Recipe

Ingredients

1 1/2 cups of milk
3/4 cup + 1 Tablespoon Sugar
1 egg
1 Tablespoon salt
2 Tablespoons yeast
2 cups of warm water
9-10 cups of all-purpose flour
1 cup of butter divided
Egg Wash
1 egg white
1 tbs water

Please see conversion here

Instructions
Heat 1 1/2 cups of milk, 3/4 cup sugar and 1/2 cup of butter, in a microwave-safe bowl, for about 2 minutes. You want the milk hot!
Stir in 1-2 cups flour, 1 egg, 1 Tbs salt. Then just let it cool a couple of minutes.

Dissolve 2 Tbs yeast in 2 cups warm water, add in 1 Tbs of sugar.

Add yeast mixture to cooled down milk mixture, making sure it is not too hot, or it will kill the yeast. If your yeast does not foam, start over!

Using a wooden spoon, gradually stir in 7-8 cups of flour, adding 2 cups at time and stirring in between.

Mix by hand. With the final cups of flour the dough will be dense and sticky, and may be hard to stir, use your hands to incorporate the rest of the flour if needed.

Cover the bowl with plastic wrap. Let it rise until doubled in size
When about done rising, butter 2 cookie sheets and set aside.

Flour a work surface, and divide dough into 4 evenly sized balls.

Using one ball of dough at a time, roll out into a circle form that is not too thick, you want it to be about half a centimeter
Use 2 TBS of butter, and spread it over to the top of the dough.(You can use a butter spread if desired)

Use a pizza cutter to slice dough into 12 triangles. (Cut into quarters, then each quarter into 3 evenly sized pieces).

Roll the dough starting with the wide end of the triangle
Place on buttered or greased baking sheet.
Make 3 rows of 8 rolls.
Pre-heat oven to 350 degrees.
Mix water and egg to make an egg wash.
Place the pans of rolls in a warm place to let rise.
Once they are touching and full in size, brush with egg wash mixture, and cook until golden brown. About 15 – 20 minutes (watch carefully, time depends on oven).
When fresh from oven, run a stick of butter over the top.

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