Golden Crescent Rolls Recipe
Without false modesty and a lot of procrastination, I will admit to you, and my friends will confirm, I am an absolute master of rolls. Maybe it’s because I’ve watched my parents knead the cobs on Sunday mornings all my childhood, and maybe because I love dipping my hands into the dough, watching it rise, and then making hot, sweet and salty pastries out of a soft ball. With your own hands, from start to finish. More than dough I only like butter and tomatoes. And while in winter I make up for the lack of fresh tomatoes with various sauces and salsas, I pack the butter in, what else but rolls.
I discovered this recipe for fake croissants quite by accident, out of pure laziness. I did not indulge in the long-term preparation of homemade puff pastry, so I improvised to come up with this method and instantly delighted everyone who tried the first round of such rolls. They are made of leavened dough, which after rising needs to be divided into balls, rolled out, coated with butter and stacked on top of each other. Without lifting, you will need only half an hour to prepare and in this way you will skip the overlaps and cooling, necessary in the classic preparation of puff pastry. Of course, these are not real croissants, but they will serve in a hurry and for some deceiving the opponent.
It would also be a good idea to prepare them the night before, then keep them in the fridge overnight, and put them in the oven in the morning. The butter will thicken, the dough will rise a little more, and you will get rolls that are crispy on the outside and airy on the inside. An additional plus is the wonderful aroma of butter, and if you want, you can also fill them with sweet and savory fillings. It will also be a good idea to flavor the butter before coating the dough, for example with garlic or herbs, and for the filling, I definitely advise you to start preparing some fine chocolate cream. These leafy buns, believe me, deserve it.
Heat the milk a little, keep it warm, then add yeast and sugar. Stir well and let rise in a warm place, it will be enough for about 15 minutes or until bubbles appear. In a larger bowl, mix the flour, salt and oil, then add the risen yeast. Knead the dough for at least 10 minutes, until you get a smooth ball. Coat the ball with a little oil, then cover it with cling film or cloth and let it rise until it doubles in size, about an hour. When the dough has risen, transfer it to the work surface and divide it into 5 equal balls. Then roll each ball into a circle.
In case the dough resists, let it stand for five minutes then try again. Arrange the circles in this way on top of each other, and add butter between each one. It will be best if you use cold butter that is easily cut into thin slices which you then simply spread over the dough. Leave the last piece of dough blank. The layers of dough are then pressed with a roller and rolled out well, you should get a dough about half to one centimeter thick. Cut into triangles or rectangles and roll into buns. Don’t worry if a little butter has leaked out or if the dough is soft, help yourself by flouring your hands.
When you have rolled the rolls, transfer them to baking paper, cover with a cloth and let them rise in the heat for at least another 20 minutes. Meanwhile, whisk one egg. Coat the rolls with egg and sprinkle them with coarse salt and sesame or other sprinkles as desired. Transfer to an oven preheated to 220 degrees. Bake for five minutes, then reduce the temperature to 200 degrees and bake until the rolls are unfolded and take on a golden color.
500 g of smooth flour
300 ml of milk
20 g of fresh yeast
1 tablespoon sugar
8 tablespoons oil
1.5 tablespoons salt
100 g butter
1 egg for coating
Sesame for sprinkling