Bread Machine Crescent Rolls
Published on May 18, 2020 | By Home Baking Association |
- Prep Time
- Cook Time
- 2 dozen
- Difficulty Level Easy
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- 1/2 cup warm milk (70° to 80°)
- 1/4 cup water (70° to 80°)
- 1 egg, lightly beaten
- 1/4 cup butter, softened
- 1 teaspoon sea salt
- 3/4 cup warm prepared mashed potatoes
- 1/4 cup sugar
- 4-1/4 cups all-purpose flour
- 1-1/2 teaspoons active dry yeast
- Optional: 2 tablespoons of melted butter for brushing on finished crescent rolls.
- In a bread machine, place all ingredients (except melted butter) in order suggested by bread machine manufacturer (often starting with wet ingredients, finishing with dry). Select the dough setting on your machine. Check machine in 7-10 minutes to see if it might need extra tablespoon of water if too dry or flour if too wet.
- When dough cycle is complete, turn out onto lightly flour board. Divide dough into two equal pieces, starting with one, rollout to a 12" circle and with a pizza cutter, cut into to 12 equal triangles. Roll the dough by starting at the wide end to the tip creating a crescent roll.
- Place pointed side down 2" apart on parchment lined baking sheet pans, bring ends slightly together creating a crescent shape. Continue until you have all 24 rolled up.
- Cover and allow to rest for 25-20 minutes until doubled in size.
- Pre-heat oven to 425*
- Bake for 22-25 minutes until lightly browned. Remove and let cool slightly on wire racks. Brush with melted butter and serve warm.
Home Baking Association
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