light-and-flaky-butter-crescents

Just in Time for Christmas – Light and Flaky Butter Crescents

I’ve been on a mission for years to make Crescent Rolls like my mother made. She has long since passed and I wished I had paid more attention to her technique. I’ve tried dozens of recipes but none were quite right. Then I started taking the best features from multiple recipes and I think I finally have accomplished a very close approximation. Maybe even a bit better if that’s possible. Crescent Rolls are always a bit of work unless they come from a can but there are worth the effort. This crowd pleaser will make your Christmas dinner “Merry and Bright”

 

Light and Flaky Butter Crescents

 

light-and-flaky-butter-crescents
light-and-flaky-butter-crescents

 

Dry Ingredients:

3 cups organic unbleached flour

2 tablespoons granulated sugar

1 tablespoon rapid rise yeast

1 teaspoon sea salt

1 teaspoon aluminum free baking powder

 

Remaining Ingredients:

2 1/2 sticks cold butter cut into pieces ( I used an olive oil/butter blend )

1 1/4 cups organic buttermilk or milk kefir (I used kefir because I make my own and always have it on hand)

 

Preparation:

Mix dry ingredients in large bowl with a whisk.

 

light-and-flaky-butter-crescent-ingredients
light-and-flaky-butter-crescent-ingredients

 

Cut cold butter pieces into flour mixture with a pastry cutter or fork until crumbly.

cutting-in-butter
cutting-in-butter
pea-sized-cut-in-butter-pieces
pea-sized-cut-in-butter-pieces

 

Add liquid and mix (it will look un-cohesive at this point). Turn out onto floured surface and knead until dough comes together but don’t overwork it or you will lose the flakiness.

 

before-gentle-kneading
before-gentle-kneading

 

Divide the dough in half and form each half into a rectangle. **Roll the rectangle out to approx. 8” x 10”. Fold rectangle in thirds and then in half the opposite way. Roll it out again and fold it again.

 

dough-divided-and-rolled
dough-divided-and-rolled

 

Cut the dough in half and shape into a round disk. Wrap in plastic and put in the fridge for at least 2 hours (overnight is best). Repeat with the remaining dough from **.You should have 4 dough disks when you are finished.

 

dough-disks-wrapped-ready-for-refrigeration
dough-disks-wrapped-ready-for-refrigeration

 

These can be frozen for up to a month if you like. When you are ready to make the rolls remove the dough disk from the fridge or freezer and allow to come to room temp. Put on a lightly floured surface and roll disk into a 10 – 12 inch circle. Cut into 8 equal wedges (I used a pizza wheel to do this).

 

ready-to-roll-up-almost-there
ready-to-roll-up-almost-there

 

Roll each wedge into a crescent and put on a parchment lined or lightly greased baking sheet. Cover and let rest for 3-4 hours depending on the temp of your home.

 

ready-to-raise
ready-to-raise

 

Preheat oven to 375 degrees. Bake for 25 minutes. Brush with melted butter. Serve warm. Mmmmmm Mmmm Good.

 

light-and-flaky-butter-crescents
light-and-flaky-butter-crescents

 

NOTE: Each rolled disk section of dough makes 8 rolls. Wrap some dough up in plastic wrap and store in the freezer for later use. I pre-freeze mine in plastic wrap then vacuum seal them to store in the freezer for longer periods and to insure freshness.

 

saved-for-later
saved-for-later

 

Wishing you and yours many Christmas blessing

 

Enjoy! Here is one of my favorite quotes to start your day!!

 

“Attitudes are contagious…Is yours worth catching?”

 

 

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Published by

dgyelle

Welcome to my blog. I’m Donna and I’m from a small town in the Upper Midwest. I’ve gone from farm girl to city life and back, and here I’ll share my experiences and the discoveries I make, as I move toward a simpler time! I hope you’ll join me!!

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