Homemade Flaky Crescent Rolls with Flavored Butters | How to make Homemade Flaky Crescent Rolls with Flavored Butters

By Sonia Shringarpure  |  5th Aug 2016  |  
4.5 from 2 reviews Rate It!
  • Homemade Flaky Crescent Rolls with Flavored Butters, How to make Homemade Flaky Crescent Rolls with Flavored Butters
Homemade Flaky Crescent Rolls with Flavored Buttersby Sonia Shringarpure
  • Prep Time

    3

    1 /2Hours
  • Cook Time

    20

    mins
  • Serves

    6

    People

63

2

About Homemade Flaky Crescent Rolls with Flavored Butters Recipe

Crescents are buttery, flaky, and made from yeast leavened dough. The dough is layered with butter, rolled, and folded several times in succession similar to puff pastry with the difference being that with puff pastry each time the rolled dough has to be buttered and freezed. I have served these warm rolls with two different flavors of butters.

Homemade Flaky Crescent Rolls with Flavored Butters, a deliciously finger licking recipe to treat your family and friends. This recipe of Homemade Flaky Crescent Rolls with Flavored Butters by Sonia Shringarpure will definitely help you in its preparation. The Homemade Flaky Crescent Rolls with Flavored Butters can be prepared within 210 minutes. The time taken for cooking Homemade Flaky Crescent Rolls with Flavored Butters is 20 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 6 people. The recipe details out how to make Homemade Flaky Crescent Rolls with Flavored Butters step by step. The detailed explanation makes Homemade Flaky Crescent Rolls with Flavored Butters so simple and easy that even beginners can try it out. The recipe for Homemade Flaky Crescent Rolls with Flavored Butters can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Homemade Flaky Crescent Rolls with Flavored Butters from BetterButter.

Homemade Flaky Crescent Rolls with Flavored Butters

Ingredients to make Homemade Flaky Crescent Rolls with Flavored Butters

  • 3 cups all purpose flour (Maida)
  • 1/4 cup warm water (110-120 Deg F)
  • 3/4 cup warm milk (120 Deg F)
  • 2 tsp sugar
  • 2-1/4 tsp dry active yeast
  • 1 tsp salt
  • 1 tbsp melted unsalted butter or clarified butter
  • 1 egg
  • 12 tbsp salted butter softened
  • 1 egg beaten for egg wash or melted butter for brushing
  • For Strawberry Lemon butter:
  • 4 tbsp butter softened
  • 4-5 strawberries hulled and chopped
  • 1 tsp lemon juice
  • 1 tsp sugar
  • For Cinnamon Spiced butter:
  • 4 tbsp butter softened
  • 1 tsp Brown sugar
  • 1 tsp cinnamon powder (or less if preferred)

How to make Homemade Flaky Crescent Rolls with Flavored Butters

  1. Measure flour accurately. Fluff it and then fill the cup. Cut excess flour with flat knife. Sift to aerate it.
  2. Combine sugar, yeast and water well till dissolved and no lumps are seen in a large bowl. Leave it to rest for 5-10 minutes. If yeast froths and make half cup, then it's good for use, else discard and use fresh yeast.
  3. Combine egg, salt, milk, and butter and whisk well till blended. Add this mixture to the yeast.
  4. Add flour half cup at a time and mix with a fork. Keep adding and mixing till all the flour is used up. (Use hands, when fork won't move easily).
  5. Knead the dough well on a floured surface for at least 10-12 minutes till it starts feeling elastic. (Initially dough may feel sticky, but avoid adding extra flour).
  6. Grease the bowl and return the dough back to it. Seal well with cling film and refrigerate for 30 minutes.
  7. Roll out the dough in rectangular shape on a floured surface with thickness about 1/4". Slather the butter over the dough evenly leaving the margins free of butter.
  8. Fold one short edge up to the middle of the dough and overlap the opposite edge over the folded half. Cover the dough in cling film sealing it well and freeze it for 10 minutes.
  9. Extreme care should be taken while rolling to avoid the dough from breaking or splitting and merging into other fold. So roll gently without pressing too hard on the dough.
  10. After 10 minutes are done, remove dough from the freezer and repeat the above procedure of rolling, folding, and freezing up to 4 times in total. Always fold the shorter side/edge of rectangle.
  11. After rolling and folding the dough 4 times, freeze it for 1 hour.
  12. Roll the dough again in rectangular shape keeping it about 1/4" thick. Cut it in two halves to form two long sections. Dip a sharp knife in flour or use a pizza cutter and cut wide triangles of the strips.
  13. With two hands, roll the triangles towards the tip making sure the roll doesn't open up.
  14. Line a baking tray with oven proof parchment paper. Arrange the rolls on the tray. Cover with a clean kitchen napkin leave it to rest for 1 hour.
  15. Preheat oven to 375 Deg F. Brush rolls with egg wash or melted butter.
  16. Bake the rolls for 20 minutes or till they are golden in color. Rotate the tray midway through baking time. (I have used melted butter, but in case if you use egg wash, the tops would appear more darker in color).
  17. Serve warm with flavored butters or with regular salted butter and coffee.

My Tip:

The dough makes 12 rolls approximately.

Reviews for Homemade Flaky Crescent Rolls with Flavored Butters (2)

Aasha sharma2 years ago

such beautiful rolls! They look amazing :)
Reply

Taahira Laiq2 years ago

i love this idea of using flavoured butters!
Reply

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