Dissolve yeast in warm water in a large bowl; stir in sugar. Let stand 10 minutes or until bubbly.
Thanksgiving isn’t complete without flaky crescent rolls—and these are made from scratch!
Servings and Ingredients
|1 (1/4-oz.) pkg. quick-rise yeast, (2-1/4 tsp.)|
|¼ c. warm water, (110 to 115 degrees)|
|2 tsp. Hy-Vee granulated sugar|
|3 c. Hy-Vee all-purpose flour, divided|
|¾ c. warm Hy-Vee whole milk, (110 to 115 degrees)|
|1 tsp. kosher salt|
|10 tbsp. Hy-Vee salted butter, softened and divided|
|2 Hy-Vee large eggs, divided|
Things To Grab
- Large bowl
- Electric mixer
- Dough hook attachment
- Plastic wrap
- Rolling pin
- 2 baking sheets
- Silicone pastry brush
- Wire cooling rack
Add 2-1/2 cups flour, warm milk, salt, and 1 tablespoon butter to yeast mixture. Beat with an electric mixer, fitted with a dough hook, on low until combined. Add 1 egg and remaining 1/2 cup flour. Beat on low 5 minutes or until smooth and elastic. Shape dough into a ball. Place in greased bowl; turn over to grease surface. Cover; let stand 15 minutes.
Turn dough out onto a lightly floured surface. Roll to a 15x12-inch rectangle. Spread with 3 tablespoons butter to within 1-inch of edges. Fold dough into thirds, overlapping, to form a 5x12-inch rectangle. Next, fold the dough in half to form a 5x6-inch rectangle. Wrap dough in plastic wrap and freeze for 10 minutes.
Repeat rolling dough to a 14x12-inch rectangle, spreading with 3 tablespoons butter and folding and freezing two more times.
Line 2 baking sheets with parchment paper. Unwrap dough; cut in half. On a lightly floured surface, roll one portion to a 10-inch square; cut into four 5-inch squares, then cut each square diagonally in half to make 8 triangles. Starting at the wide edge of each triangle, roll up toward the point. Place on prepared baking sheets. Repeat forming 8 more rolls with remaining dough. Cover; let rise in a warm place for 40 minutes.
Preheat oven to 400 degrees. Whisk remaining egg; brush on tops of rolls. Bake 14 to 17 minutes or until golden brown. Cool on a wire rack.
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 40mg
- Sodium: 190mg
- Total Carbohydrates: 19g
- Protein: 4g
Hy-Vee Seasons November 2021