Crescent rolls

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Microwave butter, milk and sugar till mostly melted and mixture is warm 43C (1.5mins), whisk to melt and combine. In another bowl, beat the eggs and add in milk mixture, one third at a time.

Step 2

Combine flour and yeast. Add in egg mixture in steady stream (low speed) and mix till loose shiny dough forms (1min). Increase to medium for 1min, add salt slowly till stronger webs form (3mins) with dough remaining loose rather than a neat cohesive mess. Cover and proof at rtp till doubled and surface feels tacky (3hrs).

Step 3

Line a baking sheet with plastic. Sprinkle dough with flour (no more than 2T) and press down gently to deflate. Transfer to floured counter and press into rough rectangle shape. Transfer rectangle to the baking sheet. Cover with plastic and refrigerate for 8-12hrs.

Step 4

Transfer dough to lightly floured counter, line baking sheet with parchment. Roll dough into 20*13" rectangle. Cut dough in half lengthwise, then cut each into 8 triangles. Elongate each triangle by stretching it an additional 2-3" in length. Starting at wide end, gently roll up dough, ending with pointed tip on bottom and push ends towards each other to form crescent shape. Arrange on sheet, wrap sheet with plastic, refrigerate for at least 2hrs or up to 3 days.

Step 5

Unwrap baking sheet and slide it into large clean garbage bag. Proof till they feel tacky, soft and have lost their chill (45mins-1hr).

Step 6

Preheat oven to 218C with an empty tray on the lowest rack, boil 1 cup of water. Lightly brush rolls with egg-white mixture. Quickly place rolls in and pour the boiling water into the empty tray. Bake for 10mins, then reduce temperature to 176C and continue baking till tops and bottoms of rolls are deep golden brown (12-16mins). Cool for 5mins on wire rack before serving warm.

Step 7

Storing: 1. In ziplock for 3 days at rtp. 2. Wrapped in foil and placed in bag for 1 month in freezer. Make ahead: Parbake at 176C for 4mins or till slightly brown, let cool and freeze in ziplock for up to a month. Defrost at rtp and bake in preheated 176C oven for 12-16mins.