Soft Pull-Apart Crescent Rolls
Soft Pull-Apart Crescent Rolls
Ingredients
For the Dough
- 3/4 cup warm milk, about 105-115°F
- 3 tablespoons granulated sugar
- 1 1/2 teaspoons active dry yeast
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 large egg
- 3 tablespoons unsalted butter, softened
For the Egg Wash
- 1 large egg
- 1 tablespoon milk
For Baking
- 1 tablespoon unsalted butter, melted, as needed for greasing pan
Instructions
- 1
In a large mixing bowl or the bowl of a stand mixer, combine the warm milk, 1 tablespoon of granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min
- 2
Add the remaining 2 tablespoons of granulated sugar, all-purpose flour, salt, and the large egg to the yeast mixture. Mix on low speed with a dough hook (or by hand) until a shaggy dough forms. Increase speed to medium-low and knead for 5 minutes.
⏱️ 10 min
- 3
Add the softened unsalted butter, one tablespoon at a time, incorporating each addition fully before adding the next. Continue to knead for another 10-15 minutes on medium speed until the dough is smooth, elastic, and pulls away from the sides of the bowl. It should pass the windowpane test.
⏱️ 15 min
- 4
Lightly grease a clean bowl with butter or cooking spray. Transfer the dough to the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 5
Once the dough has doubled, gently punch it down to deflate. Turn the dough out onto a lightly floured surface and divide it into 9 equal portions, each weighing approximately 88 grams. Roll each portion into a smooth, round ball. Cover the dough balls with plastic wrap or a clean towel and let them rest for 10 minutes.
⏱️ 15 min
- 6
Prepare a 9x9 inch square baking pan by greasing it thoroughly with melted butter. Set aside.
⏱️ 2 min
- 7
To shape each roll: Take one dough ball and flatten it with a rolling pin into a rectangular shape. Fold the rectangle in half lengthwise. Roll it again to extend its length. Fold it in half lengthwise once more and roll it into a long, thin rope. Flatten and stretch this rope with the rolling pin into a very long, thin, and somewhat tapered strip, about 10-12 inches long. Starting from the wider end, tightly roll the strip towards the tapered end to create a distinct crescent or spiral shape. Repeat with the remaining 8 dough balls.
⏱️ 25 min
- 8
Arrange the 9 shaped rolls snugly in the prepared square baking pan in a 3x3 grid. Cover the pan loosely with plastic wrap or a clean kitchen towel and let them proof in a warm place for 45-60 minutes, or until they are visibly larger and puffy.
⏱️ 60 min
- 9
Preheat your oven to 350°F (175°C) during the last 15 minutes of the second proofing. In a small bowl, whisk together the large egg and 1 tablespoon of milk for the egg wash.
⏱️ 15 min•🌡️ 350
- 10
Once the rolls have finished proofing, gently brush the tops with the egg wash, ensuring an even coating for a golden, shiny crust.
⏱️ 3 min
- 11
Bake the rolls in the preheated oven for 18-22 minutes, or until they are a beautiful golden-brown color on top and bottom. If the tops are browning too quickly, you can loosely tent the pan with aluminum foil.
⏱️ 22 min•🌡️ 350
- 12
Remove the pan from the oven and let the rolls cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely, or serve warm.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Soft Pull-Apart Crescent Rolls
Ingredients
For the Dough
- 3/4 cup warm milk, about 105-115°F
- 3 tablespoons granulated sugar
- 1 1/2 teaspoons active dry yeast
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 large egg
- 3 tablespoons unsalted butter, softened
For the Egg Wash
- 1 large egg
- 1 tablespoon milk
For Baking
- 1 tablespoon unsalted butter, melted, as needed for greasing pan
Instructions
- 1
In a large mixing bowl or the bowl of a stand mixer, combine the warm milk, 1 tablespoon of granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min - 2
Add the remaining 2 tablespoons of granulated sugar, all-purpose flour, salt, and the large egg to the yeast mixture. Mix on low speed with a dough hook (or by hand) until a shaggy dough forms. Increase speed to medium-low and knead for 5 minutes.
⏱️ 10 min - 3
Add the softened unsalted butter, one tablespoon at a time, incorporating each addition fully before adding the next. Continue to knead for another 10-15 minutes on medium speed until the dough is smooth, elastic, and pulls away from the sides of the bowl. It should pass the windowpane test.
⏱️ 15 min - 4
Lightly grease a clean bowl with butter or cooking spray. Transfer the dough to the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min - 5
Once the dough has doubled, gently punch it down to deflate. Turn the dough out onto a lightly floured surface and divide it into 9 equal portions, each weighing approximately 88 grams. Roll each portion into a smooth, round ball. Cover the dough balls with plastic wrap or a clean towel and let them rest for 10 minutes.
⏱️ 15 min - 6
Prepare a 9x9 inch square baking pan by greasing it thoroughly with melted butter. Set aside.
⏱️ 2 min - 7
To shape each roll: Take one dough ball and flatten it with a rolling pin into a rectangular shape. Fold the rectangle in half lengthwise. Roll it again to extend its length. Fold it in half lengthwise once more and roll it into a long, thin rope. Flatten and stretch this rope with the rolling pin into a very long, thin, and somewhat tapered strip, about 10-12 inches long. Starting from the wider end, tightly roll the strip towards the tapered end to create a distinct crescent or spiral shape. Repeat with the remaining 8 dough balls.
⏱️ 25 min - 8
Arrange the 9 shaped rolls snugly in the prepared square baking pan in a 3x3 grid. Cover the pan loosely with plastic wrap or a clean kitchen towel and let them proof in a warm place for 45-60 minutes, or until they are visibly larger and puffy.
⏱️ 60 min - 9
Preheat your oven to 350°F (175°C) during the last 15 minutes of the second proofing. In a small bowl, whisk together the large egg and 1 tablespoon of milk for the egg wash.
⏱️ 15 min•🌡️ 350 - 10
Once the rolls have finished proofing, gently brush the tops with the egg wash, ensuring an even coating for a golden, shiny crust.
⏱️ 3 min - 11
Bake the rolls in the preheated oven for 18-22 minutes, or until they are a beautiful golden-brown color on top and bottom. If the tops are browning too quickly, you can loosely tent the pan with aluminum foil.
⏱️ 22 min•🌡️ 350 - 12
Remove the pan from the oven and let the rolls cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely, or serve warm.
⏱️ 10 min