Flaky Crescent Rolls

Recipe

Side Dish
Flaky Crescent Rolls

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5 out of 5 stars
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2 ratings

Recipe Data

16
Servings
1hr10min
Prep
2hr55min
Total

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    Description

    Thanksgiving isn’t complete without flaky crescent rolls—and these are made from scratch!

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    Servings and Ingredients

    Ingredients
    Serves 16
    QuantityIngredientAdd
    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
    • Ruler
    • Rolling pin
    • 2 baking sheets
    • Silicone pastry brush
    • Wire cooling rack

    Directions

    1. Dissolve yeast in warm water in a large bowl; stir in sugar. Let stand 10 minutes or until bubbly.

    2. 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.

    3. 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.

    4. Repeat rolling dough to a 14x12-inch rectangle, spreading with 3 tablespoons butter and folding and freezing two more times.

    5. 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.

    6. 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.

    Nutrition facts

    Servings

    170 Calories per serving
    1 roll

    Amounts Per Serving

    • Total Fat: 8g
    • Cholesterol: 40mg
    • Sodium: 190mg
    • Total Carbohydrates: 19g
    • Protein: 4g

    Daily Values

    0%
    Iron 6%
    0%
    Calcium 2%
    0%
    Vitamin D 0%
    0%
    Potassium 2%

    Recipe Source:

    Hy-Vee Seasons November 2021