Best Buttery Crescents Recipes

BUTTERY CRESCENTS

Steps:

• In a large bowl, dissolve yeast in milk. Add eggs, butter, sugar salt and 4 cups flour; beat until smooth. Add 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 top. Cover and let rise in a warm place until doubled, about 1 hour. Punch the dough down and divide in thirds. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place with pointed end down on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 400° for 12-14 minutes or until golden brown. Brush with butter if desired.

BUTTERY CRESCENTS

Steps:

• Place butter in the bowl of an electric mixer fitted with the paddle attachment. Beat on low until butter is spreadable. Turn dough out onto a floured work surface. With a floured rolling pin, roll into another 10-by-25-inch rectangle. Spread with butter. Fold both 10-inch edges of dough into middle, then fold in half to form a rectangle that is about 10 by 6 inches. Wrap dough in plastic wrap; place on a baking sheet. Chill for 40 minutes.
• On a floured work surface, roll dough into a 10-by-25-inch rectangle. Fold into quarters as in step 1. Wrap in plastic wrap; return to baking sheet. Chill 40 minutes more.
• Line two large baking sheets with parchment. Roll dough into a 15-by-25-inch rectangle. Using a pizza wheel or a sharp knife, trim edges of dough so they are straight. Discard scraps. Cut rectangle lengthwise into four equal strips. Cut each strip into elongated triangles, about 3 inches wide at the base. Starting at the base of triangles, roll and shape into crescents. Transfer to prepared baking sheets, 1 inch apart. Cover with buttered plastic wrap. Set aside in a cool place to rise for 1 hour.
• Heat oven to 350 degrees. Bake the crescents until golden and cooked through, about 20 minutes. Cool on a wire rack at least 5 minutes before serving.

BUTTERY CRESCENTS

Steps:

• 1. Place butter in bowl and beat until spreadable. Turn dough out onto a floured surface. With a floured rolling pin, roll into a rough 10x25 inch rectangle. Spread the dough with the butter. Fold both 10 inch edges of the dough into the middle then fold in half to form a rectangle that is about 10x6 inches. Wrap dough in plastic wrap;place on a baking sheet. Chill for 40 minutes. 2.Roll dough into a 10x 25 inch rectangle. Fold into quarters as in step 1. Wrap in plastic wrap; return to baking sheet. Chill 40 minutes more. 3. Roll dough into a 15x25-inch rectangle. Using a sharp knife trim the edges of the dough so they are straight. Discard the scraps. Cut the rwectangle lenghtwise into four equal strips. Cut each strip into elongated triangles, roll and shape into crescents. Transfer crescents to prepared baking sheets, placing 1 inch apart. Cover with buttered plastic wrap. Let dough rise in a cool place for one hour. 4. Preheat oven to 350 degrees with 2 racks. Bake the crescents until golden and cooked through, 20 minutes. Transfer to a wire rack to cool for 5 minutes before serving.

ROLL ESSENTIALS: EASY/PEASY BUTTERY CRESCENTS

Steps:

• PREP/PREPARE
• Instant Yeast vs. Active Dry Yeast Instant yeast does not need to be proofed to be activated, it can just be added in with the rest of the dry ingredients. In addition, it will activate faster, and rise faster. You can substitute active dry yeast for instant yeast. However, it needs to be proofed, and it does not rise as fast as instant yeast. So, the question of the day is: If active dry yeast takes longer to activate, and longer to rise, why would you use it? Well, most chef's (myself included) feel that active dry yeast produces a mellower flavor, and it worth the extra time. Up to you.
• Kneading I almost always use my stand mixer fitted with a dough hook to knead dough; however, if you wish, you could do the kneading by hand.
• Gather your ingredients (mise en place).
• Add 4 tablespoons of butter to a small saucepan over medium heat.
• After the butter melts, add the water and milk, then combine.
• Turn off the heat, and cool the mixture down to around 105f (40c), about 10 minutes.
• Chef's Note: Since we are using yeast, we do not want the liquid too hot. If it goes much beyond 110f (43c), it could kill the yeast. And we HATE it when that happens.
• Add the dry ingredients: Three cups of the flour, yeast, salt, and sugar to the bowl of the food processor, fitted with a dough hook, and mix together. Remember to only add three of the four cups of flour.
• Whisk the egg into the warm liquid.
• Set the food processor on low, and slowly add the liquid to the 3 cups of flour.
• Wait until it combines (you may need to stop and scrape down the sides once or twice), and then add the additional cup of flour, 1/4 cup at a time, until the dough becomes smooth, elastic, and begins climbing up the hook.
• Chef's Tip: Based on a number of conditions; including things like humidity, you might need a bit more, or a bit less flour.
• Remove from the food processor, knead it on a lightly-floured, clean surface for a minute or two.
• Chef's Note: The dough should be slightly sticky, but not enough to stick to your hands. If it is too sticky, add some flour, a bit at a time, until it is the right consistency.
• Place the oil into a bowl, add the dough, and turn to coat with the oil.
• Cover, and place in a non-drafty corner of your kitchen, until doubled in size, about one hour.
• Deflate the dough, by punching down on it, then remove from the bowl, divide in two, and form into balls.
• Roll out one of the dough halves into a 15 - 16 inch (28 - 40cm) circle.
• Brush with 2 tablespoons of softened butter, then use a pastry scraper, knife, or pizza cutter, to divide into triangles. I usually get about 15 or 16 triangles. If you want them bigger, this is up to you.
• Chef's Note: This recipe will produce about 30 - 32 crescent rolls. If you do not want that many rolls, then take the second ball of dough, wrap in cling foil, place into a Ziploc bag, and throw into the freezer until needed. I figure you can do the math on this; however, if you do not need a lot of rolls, cut the dough into quarters, freeze three of the balls, and work with the remainder. One quarter of this dough should produce about 8 crescent rolls.
• Starting with the wide point on the triangle, roll them up, and place onto a parchment-lined baking sheet.
• Cover with a clean towel, and let rest for about twenty minutes. They should become slightly puffy.
• While the rolls are resting, place a rack in the middle position, and preheat the oven to 400f (205c).
• Chef's Note: If you like, you can brush them with some additional butter, and sprinkle with some flaked sea salt.
• Add to the preheated oven, and bake until golden brown, about 12 - 14 minutes.
• PLATE/PRESENT
• Serve with butter, honey, peanut butter... whatever turns you on. Enjoy.
• Keep the faith, and keep cooking.