Roll Essentials: Easy/Peasy Buttery Crescents
Andy Anderson !
Now, you can always go to the grocer, and pick up a can of crescents, pop ‘em open, and place into the oven. But, what would be the fun in that.
So, you ready… Let’s get into the kitchen.
3/4 cwhole milk
1/4 cfiltered water
1/4 csugar, granulated variety
8 Tbspsweet butter, unsalted, softened, divided
2 1/4 tspinstant yeast
1 largeegg, whisked
1 tspsalt, kosher variety, fine grind
4 cflour, all-purpose variety
1 Tbspgrapeseed oil, or other non-flavored oil
How to Make Roll Essentials: Easy/Peasy Buttery Crescents
- Instant Yeast vs. Active Dry Yeast
Instant yeast does not need to be proofed to be activated, it can just be added in with the rest of the dry ingredients. In addition, it will activate faster, and rise faster.
You can substitute active dry yeast for instant yeast. However, it needs to be proofed, and it does not rise as fast as instant yeast.
So, the question of the day is: If active dry yeast takes longer to activate, and longer to rise, why would you use it? Well, most chef’s (myself included) feel that active dry yeast produces a mellower flavor, and it worth the extra time.
Up to you.
- Chef’s Note: This recipe will produce about 30 – 32 crescent rolls. If you do not want that many rolls, then take the second ball of dough, wrap in cling foil, place into a Ziploc bag, and throw into the freezer until needed.
I figure you can do the math on this; however, if you do not need a lot of rolls, cut the dough into quarters, freeze three of the balls, and work with the remainder. One quarter of this dough should produce about 8 crescent rolls.