by Heather Harris Brady
I’m posting these rolls now because they are a lovely thing to add to your Easter menu. Light yet oh-so-buttery these crescent rolls are basically what you get if you are not patient enough to chill the dough for croissants! I’m using Julia Child’s croissant dough recipe. You can make these tiny and cute by cutting smaller triangles. Start these about four hours before you want to serve them.
Crescent Rolls, Makes about six large or one dozen small rolls
One packet quick-rise dry-active yeast
3 T. warm water
1 t. sugar
1-3/4 c. flour
2 t. sugar
1½ t. salt
½ c. milk
2 tablespoons (30 ml) tasteless oil (I used generic vegetable oil)
1 stick chilled, unsalted butter
2 T. flour
1 egg, for egg wash
Combine the yeast, sugar and flour in a heavy-duty mixing bowl fitted with the dough hook.
Put it on stir and drizzle in the water. Then add the milk.
You can add a little more water if there is still dry flour in the bowl. Beat on medium for about eight minutes, as if you were making brioche dough.
Set the dough aside to raise until doubled in bulk. Combine the butter (cut in tablespoons) with the 2 T. flour and beat until light and fluffy, about four minutes. It should be about the same consistency as the dough.
Spoon it onto waxed paper and put it into an oval about 3 x 4″. Chill it while the dough is rising.
Turn the dough out on a floured board. Gently roll it out.
Put the butter in the center.
Fold the sides over.
Roll it out and then refold it as if you were folding a letter for an envelope.
Repeat three times. (You can chill it in between if you have time.)
Finally fold it so the sides meet in the middle. Then fold the bottom over the top. (Again, you can chill it here if you have time.)
Roll the dough out and cut it into triangles.
Stretch them out a bit. Starting with the wide side, roll them up. You can tuck a bit dough in the middle first if you want them nice and puffy in the center.
Let them rise until at least doubled, more if you have time.
Preheat the oven to 375. Beat the egg with a tablespoon of water and brush the rolls.
Bake about 20 minutes, until nicely browned.
Serve them warm. These are best the day they’re made.