Forget the canned version.
These buttery and flaky pull-apart layers are magical.
Simply Recipes / Mark Beahm
The best crescent rolls are tender and have flaky, pull-apart layers.
Simply Recipes / Mark Beahm
Store-bought crescent rolls are oddly sweet and one note.
This ensures that the yeast is still alive and activeitll be able to do its job leavening the dough.
What Is Laminated Dough?
Simply Recipes / Mark Beahm
The way you fold the dough to create the layers depends on the pastry youre making.
Having Trouble With the Dough?
The best piece of advice I can give you: take your time.
Simply Recipes / Mark Beahm
Dont skip proofing the yeast and letting the dough rise and the butter chill.
These are important steps to create fluffy, pull-apart layers.
Although worth the effort, it can take a bit of time.
Simply Recipes / Mark Beahm
Dont have all day?
Luckily, the process can spread over a couple of days.
Then, proof the thawed crescent rolls in a warm, draft-free place until about doubled in size.
Simply Recipes / Mark Beahm
The dough will slowly springs back but hold an indentation when gently poked.
Now they are ready to be baked!
A Dough for Making More Than Crescent Rolls
This dough is super versatile.
Simply Recipes / Mark Beahm
Sprinkle in 1/4 teaspoon sugar and let sit until foamy, 5 to 10 minutes.
If your yeast is alive, the mixture will bubble up.
In a large bowl, whisk together the flour, salt, and the remaining 2 tablespoons sugar.
Simply Recipes / Mark Beahm
Cut 10 tablespoons (141g) butter into 1/2-inch pieces and add it to the flour mixture.
Set the remaining 6 tablespoons (85g) aside at room temperature to soften.
Use your hands to toss the butter in the flour mixture.
Simply Recipes / Mark Beahm
Make a well in the center.
Add the milk, egg, and the proofed yeast into the well.
Use a rubber spatula to stir it until a shaggy dough forms.
Simply Recipes / Mark Beahm
Use your hand to bring the dough together into one mass.
The dough will be soft and sticky, with bits of butter visible throughout.
Resist the urge to add more flour or continue kneading.
Simply Recipes / Mark Beahm
Lightly oil a large bowlyou can use the same bowl used to mix the dough.
Transfer the dough into it and cover with plastic wrap.
Let it rise in the fridge for at least 1 hour or up to 18 hours.
Simply Recipes / Mark Beahm
Meanwhile, line a sheet pan thats small enough to fit in your freezer with parchment paper.
Lightly sprinkle flour on a clean work surface and turn the chilled dough onto it.
Lightly flour the top of the dough.
Simply Recipes / Mark Beahm
Sprinkle a few pinches of flour over the butter.
Youll have a narrow rectangle with the long side perpendicular to you.
This is called a trifold.
Simply Recipes / Mark Beahm
After the last trifold, chill the dough for about 15 minutes in the freezer.
The dough should be firm, but pliable enough to roll out.
Line 2 sheet pans with parchment paper and set them aside.
Simply Recipes / Mark Beahm
Place the chilled dough on your work surface with the long side closest to you.
Use a sharp knife to cut it in half crosswiseyoull have 2 pieces about 5x5-inches each.
Keep a piece in the fridge, while you shape the other.
Simply Recipes / Mark Beahm
Lightly sprinkle flour on your work surface.
Use a sharp chefs knife to cut it crosswise into 6 2x6-inch rectangles.
Cut each rectangle in half on the diagonal to create 2 triangles.
Simply Recipes / Mark Beahm
You will end with 12 triangles.
Place 1 triangle on your work surface with the point away from you.
Cut a shallow 1/4-inch slit in the center of the base of the triangle.
Simply Recipes / Mark Beahm
Gently tug each side of the base apartwhile optional, this helps elongate and shape the crescent roll.
Curve the ends to curve the roll slightly into the shape of a crescent.
Transfer it onto a prepared sheet pan, which will hold 12 rolls.
Simply Recipes / Mark Beahm
Shape the remaining rolls and spread them out evenly on the sheet pan.
Cover them loosely with plastic wrap and set aside at room temperature.
In the meantime, cut and shape the remaining dough chilling in the fridge.
Simply Recipes / Mark Beahm
If it slowly springs back, but holds an ident, its ready to be baked.
Set the oven racks to the top and bottom thirds.
Use a pastry brush to lightly brush the tops of each roll with whole milk.
Simply Recipes / Mark Beahm
Place the sheet pans on wire racks.
While the rolls are still hot, brush them with melted butter, if youd like.
Serve them warmtheyll be flaky and oh so tender.
Simply Recipes / Mark Beahm
Store leftovers in a resealable bag or airtight container at room temperature for up to 3 days.
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Simply Recipes / Mark Beahm
Simply Recipes / Mark Beahm
