Description
Enjoy the delightful flavor of Homemade Crescent Rolls! This easy recipe uses simple ingredients for a fluffy, buttery treat that’s perfect for your dinner table or any gathering.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 packet Instant Yeast (2 ¼ teaspoons)
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- ¾ cup milk
- ½ cup water
- 3 tablespoons unsalted butter
- ⅓ cup Idahoan Potato Flakes
- 1 large egg
- 2 tablespoons unsalted butter, melted (for brushing)
Instructions
- In a stand mixer bowl, combine 1 cup of flour, yeast, sugar, and salt. Whisk well.
- In a microwave-safe measuring cup, combine water, milk, and butter. Heat until between 120°-130°F. Stir in potato flakes.
- Mix the liquid ingredients into the dry ingredients with the dough hook for 1 minute on medium speed. Add the egg and another cup of flour; mix for another minute. Incorporate a third cup of flour until the dough is soft and slightly sticky; add more flour if necessary.
- Knead the dough on a floured surface until it forms a ball that bounces back when pressed. Cover and let it rest for 10 minutes.
- Divide the dough into two pieces and roll each into a 10-inch circle. Cut into 12 wedges like a pizza.
- Roll each triangle from the wide end to the point and place on a parchment-lined cookie sheet, spaced 1 inch apart. Cover and let rise until doubled in size, about 1 hour.
- Preheat the oven to 375°F. Brush the rolls with melted butter and bake for 15-25 minutes until lightly golden.
Notes
These rolls can be stored in an airtight container for 3 days.
Baked rolls can be frozen for up to 3 months for later enjoyment.
For make-ahead convenience, cover rolls on the cookie sheet tightly with plastic wrap and refrigerate for up to 24 hours.
Nutrition
- Serving Size: 1 roll
- Calories: 150
- Sugar: 1g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg