Breakfast-time in Germany often includes these enriched rolls fresh from the oven. Americans often bake similar rolls that they call crescent rolls. Serve them for breakfast or dinner, but get rave reviews either way.
Makes 18 rolls.
Prep Time: 1 hour, 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour, 50 minutes
- 1 1/8 c. lukewarm milk, divided
- 1 tsp. sugar
- 1 package active dry yeast
- 4 1/3 c. all purpose flour
- 2 T. butter
- 1/2 tsp. salt
- 1 egg yolk
- Chocolate chips (optional)
- Cinnamon and sugar (optional)
1. Proof the yeast by mixing1/2 cup of the lukewarm milk, 1 teaspoon of sugar and yeast together in a glass until the yeast dissolves. Let the mixture sit for at least 10 minutes. If bubbles are forming or the milk is foamy, proceed with the recipe.
2. Mix 4 cups of flour in a bowl with salt. Add the proofed yeast, the rest of the milk and the softened butter and mix until a soft ball forms. Knead for about 3 minutes.
3. Place dough in an oiled bowl and let rise until almost doubled (about 60 minutes).
4. Pinch off 2-ounce pieces of dough and form into small balls. Roll out the balls to 6 inch ovals and flatten slightly to form long triangles. Let rest 1 minute to let the dough relax and then form crescents by holding two corners down on a floured board with your fingers and rolling them towards the long point. Seal the point by pinching.
5. Place the rolls on an oiled cookie sheet, bringing the two ends towards each other to form a new moon shape. Let the rolls rise about 30 minutes. Meanwhile, heat the oven to 350°F.
6. Mix the egg yolk with 1 tablespoon of water to make an egg wash and brush the mixture over the tops of the rolls.
7. Bake for 15 - 20 minutes or until golden brown. Serve warm, if possible.
- If you want to use instant yeast, mix dry yeast in with the flour and follow from step 2.
- You can fill the crescents with melted chocolate chips mixed with a small amount of evaporated milk (1 tablespoon milk per 1/4 cup chocolate chips), whole chocolate chips, or a mixture of cinnamon and sugar (2 teaspoons cinnamon and 1/4 cup sugar). Place a small amount of the chosen filling at the narrow part of the triangle, about 1/2 inch from the end. When you roll them up, make sure the filling is fully covered up so it won't leak when baked.
- You may choose to roll out the dough into a rectangle and cut triangles like those you find in purchased refrigerator crescent dough packages. Roll into crescents as in steps 4 and 5.