Flaky Buttery Crescent Rolls¶
 Serves |
 Total Time |
|---|---|
| 12 rolls | 4.5 to 5.5 hours |
Ingredients¶
Dough¶
3 cups (360 g) King Arthur Unbleached All-Purpose Flour- 1 ¼ tsp (8 g) table salt (reduce to ¾ tsp if using salted butter)
1 tsp (4 g) baking powder
2 tsp (8 g) granulated sugar
2 tsp (6 g) instant yeast
20 Tbsp (283 g) unsalted butter, cold, divided
1 ½ cups (340 g) ricotta cheese, full-fat or part-skim
Topping¶
1 large egg, beaten
1 Tbsp (15 g) water
Cookware¶
- large bowl
- baking sheet
- rolling pin
- plastic wrap
Instructions¶
Step 1¶
Whisk together the flour, salt, baking powder, sugar, and yeast.
Step 2¶
Cut the cold butter into pats. Add half to the flour mixture and mix until the butter is in pea-sized bits. Add the ricotta and mix until the dough comes together. Add the remaining butter and mix briefly, ensuring it remains in pea-sized chunks.
Step 3¶
Turn the dough onto a floured surface. Pat it flat and fold it over on itself until it comes together.
Step 4¶
Roll the dough into a 10" x 16" rectangle. Fold in thirds like a business letter. Rotate 90°, turn it over, roll out again to the same size, and fold in thirds again. Divide the dough in half, wrap separately, and chill for at least 30 minutes (up to overnight).
Step 5¶
Roll one piece of dough into a 9" x 18" rectangle. Cut in half across the middle, then into 3" vertical strips to make six rectangles. Cut each rectangle diagonally to create two long triangles. Roll each triangle from the short base toward the tip. Place on a baking sheet tip-side down and bend into a crescent. Repeat with the second half of the dough.
Step 6¶
Cover and let the rolls rest for 3 to 4 hours (they will not rise significantly). Toward the end of the rest time, preheat the oven to 375°F.
Step 7¶
Brush the rolls with the egg wash (egg beaten with water).
Step 8¶
Bake for 20 to 25 minutes until golden brown. Serve warm.
Step 9¶
Store leftovers at room temperature. To reheat, bake at 350°F for 7 to 10 minutes, tented with foil.
Source