Crescent Rolls

BSM Test Kitchen Crescent Rolls to keep the nostalgia in the kitchen, but skip the can and make with fresh stone ground flour. These buttery soft rolls are made with our organic Stardust 00 and Sonora 00 flours. Make ahead and freeze when planning ahead for weekday meals! 

Download a printable version of the recipe here.

© Barton Springs Mill Test Kitchen

Recipe by: Pamela Thibodeaux- Recipe Developer

Crescent Rolls 

Yield: 18 rolls

Ingredients:

225g BSM Stardust 00 flour

225g BSM Sonora 00 flour

8g instant yeast

5g fine sea salt

300g whole milk (cold)

225g unsalted butter (cold, cubed)

2 large eggs

Method:

Whisk together the two flours and salt. Cut in the butter until the butter pieces are about the size of a dime. Pour the dry butter mixture onto a work surface. Use a rolling pin to “tourage” the butter by rolling the pin over the flour and butter bits to create butter sheets within the flour mixture. Go back over the mixture once more until all of the butter is no longer dime-sized chunks. In a large mixing bowl, whisk together the yeast, milk, and eggs until homogenized. Combine the dry ingredients and the wet ingredients together until a slightly shaggy dough forms. Be sure to press the dough rather than kneading to prevent toughness. Keep the dough chilled at all times while working with the dough. Rest the dough in the fridge for 30 min before laminating.

Rough lamination:

On a moderately floured work surface, roll the dough into a 9x15 rectangle. Fold the dough into thirds like a letter, starting with the bottom width side facing down, then half rotate (180° turn) once clockwise, completing the first turn. It should resemble a book with the open side facing right. Repeat this rolling, folding, and turning process once more for a total of two turns. Make sure when starting the next turn that the dough opening is always facing right like a book. Chill for 30 min after the second turn. Repeat this process for a total of 4 turns, then chill for 1hr after the final fourth turn.

Cutting/Shaping:

On a moderately floured work surface, roll the dough into a 10x16 rectangle. Trim the width ends to create a straight line on each width side. Do not trim the length ends as the dough will get rolled up and trimming will not make a difference. After trimming, you should have approximately a 10x15 the rectangle. Face the rectangle length-wise. Use a ruler and pizza cutter to measure 3-inch divots at the bottom length of the dough for a total of 4 divots. Do the same for the top length of the dough, only this time measuring 2.25 inches. Using the pizza cutter, run the blade at an angle starting at the bottom 3-inch divot to meeting the top 2.25-inch divot. Repeat this process across the dough, creating individual rhombuses. Go back through and run the pizza cutter the opposite direction in each rhombus, creating two long triangles for a total of 9 triangles. *See instructional images here for cutting.

Ensure the dough is still chilled enough to shape the crescent rolls. Press down the tip of a dough triangle, as this is where it will seal. Starting with the bottom width of each triangle, roll each triangle forward toward the top tip, and gently press the roll down. Be sure to roll these crescents tightly, but not too tightly, to allow some movement in the final rise. Turn the ends inward to create the “crescent moon” look. Place the crescent rolls onto a parchment-lined baking sheet and loosely cover with a towel. Place in a warm spot and allow to rise for about 1 hr or longer depending on the ambient temperature. Do not proof these above 95°F as the butter will weep. They should have doubled in size and wobble a bit when ready to bake.

While the crescent rolls are on their final 30 min of proofing, preheat an oven to 400°F.

Brush the tops of each crescent roll with an egg wash. Bake for 12 or so minutes or until golden brown. Serve warm with butter of course!

*You may assemble the crescent rolls and freeze for later use as well! Place the rolls snugly together onto a parchment-lined baking sheet. Cover with another piece of parchment over the top of the pan covering the rolls, then wrap the entire pan in plastic wrap. Freeze for up to 3 months. Place the frozen crescent rolls in the fridge the night before you plan to bake them. Proof the crescent rolls in a warm spot until double in size. *Note: it will take about 2 hrs to proof crescent rolls from the fridge. Once proofed, follow the above egg washing and baking instructions. Or bake and freeze for later as well!