INGREDIENTS
390 g Flour (3 cups loosely packed)
170 ml Warm milk (not hot,ideally around 95F) (3/4 cup-1/2 tbsp)
1 Egg
57 g Butter (1/4 cup or 4 tbsp)softened
1 tsp Yeast (instant/active dried yeast)
32 g Sugar 2 1/2 tbsp
6 g Salt 1 tsp
DIRECTIONS
PREPARE THE CRESCENT ROLL DOUGH
Into a bowl,lets add all our ingredients together and mix them to form a shaggy mass of dough.
Add the milk,sugar,yeast,egg,salt ,butter and flour and mix them together.
Transfer the dough onto a clean work surface and knead the dough until the dough become soft and elastic.Only a well kneaded dough can produce soft and fluffy crescent rolls .
DIVIDE AND SHAPE THE CRESCENT ROLL DOUGH
Now let’s divide and shape our crescent roll dough
Once our quick dinner roll dough is ready,Roll out the dough into circle of approximately 5-6 mm thick(14 inch diameter).
Divide the circular dough into 4 equal pieces.Then each quadrant into into 3 equal parts.
Take each piece of dough and place it with bottom side up.This gives a nice shape to our crescent rolls.
Now roll each piece of dough from the wider side to form croissant shape.
Place the crescent rolls into a nonstick baking tray or on to parchment lined baking tray or on to a well greased baking tray.
Cover them with a cling film and now they are ready for the proofing or rising.
PROOF THE SHAPED CRESCENT ROLL DOUGH
Let the crescent rolls dough sit in a warm environment for about 60 minutes or until they puff up and get doubled in size.
After an hour,brush the top of those rolls with an egg wash to make our rolls shiny and golden brown in colour when they are baked.
Now they are ready to to go into the oven.
BAKE THE CRESCENT ROLLS
Bake the rolls in a 350 F or 180 C preheated oven for around 20 minutes(19-21 minutes).
If the dinner rolls are underbaked, the inside will be doughy and they smell yeasty.So bake sufficiently for 19-21 minutes.
Enjoy!