Ingredients

The following ingredients have 4 Servings
  • 2 3/4 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 2 teaspoons dry active yeast*
  • 1 1/4 teaspoons kosher salt
  • 1 cup unsalted butter, (cold)
  • 1/2 cup milk
  • 1/4 cup water
  • 1 egg ((large))

Instruction

  • Place the flour, sugar, yeast, and salt in a large mixing bowl and whisk to combine. 
  • Cut in the butter with a pastry blender (or two knives), until only pea-sized pieces remain.
  • Whisk the milk, water, and egg together in a small bowl, and add to the flour/butter mixture.
  • Stir together until the dough gathers itself into a ball.
  • Wrap the dough in plastic wrap and chill for at least 30 minutes.
  • Dust the work surface with flour, and roll the dough out to a rough rectangle shape, about 1/2-inch thick. 
  • Fold the dough into thirds, like a letter.
  • Turn 90 degrees, roll, and fold again.
  • Repeat about 3 to 5 times, wrap the dough in plastic wrap, and chill for at least 30 minutes.
  • Divide the dough into 3 equal portions.  
  • Roll each portion out into a long rectangle, about 1/8-inch thick, 16-inches long, and 5 inches wide.  
  • Cut the dough into skinny triangles, and roll each triangle, starting at the wide end and tucking the pointy end under the roll. 
  • Place the crescents on parchment lined baking sheets, cover loosely with plastic wrap, and allow to rise for 1 hour or until puffy and nearly doubled in size. 
  • Preheat the oven to 400 degrees F, then bake the crescent rolls for 10 minutes or until puffed and golden.