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.