60 minute buttery crescent roll recipe

ingredients

• 1/4 c. low-fat milk
• 3 T. granulated sugar
• 1/2 c. butter, divided
• 1 T. active dry yeast
• 3/4 c. warm water (105F – 115F)
• 2 ½ –3 c. all-purpose flour
• 1/2 tsp. salt

instructions

1. Line a rimmed baking sheet with parchment paper or a silicone baking mat. Set aside.
2. In a small saucepan, stir milk, sugar, and 1/3 cup butter together. Heat over low heat just until butter melts and sugar dissolves. Cool to about 100-105 F.
3. Pour the milk mixture into the bowl of a stand mixer.
4. Add the yeast and warm water. Let stand for 5-10 minutes, or until yeast is foamy.
5. Add 2 cups flour and salt to yeast mixture. Using a dough hook, mix on low speed for about 1 minute.
6. With the mixer still going, add remaining flour, 1/2 cup at a time. Mix about 1 ½ minutes, or until dough starts to clean the sides of the bowl.
7. Knead on low speed for about 2 more minutes, or until dough is smooth and elastic – the dough will still be slightly sticky to the touch.
8. Place dough in a greased bowl, turning it to grease the top. Cover the dough with a clean, dry dish towel.
9. Let it rise in a warm place, free from draft, for about 15 minutes.
10. Turn the dough onto a lightly floured surface, and divide into 2 equal pieces.
11. On a lightly floured surface, roll one piece of dough a circle that’s about 9 inches in diameter.
12. Cut into dough into 8 pieces.
13. Roll each piece up, starting at the wide end.
14. Place on rimmed baking sheet lined with parchment paper or a silicone baking mat.
15. Repeat with remaining dough.
16. Cover the baking sheet with a dish towel, and let the dough rise for about 15 minutes.
17. Preheat oven to 400 F.
18. Bake for about 7-10 minutes, or until the rolls are golden brown.
19. Melt the remaining butter, and brush rolls with melted butter.
20. Rolls are best enjoyed while warm.