Preparing crescent rolls does take time.
Most of which is taken up while the dough is resting in the fridge.
It only takes an hour in total to actively prepare and mix the ingredients.
Speaking of ingredients, here’s what you need to prepare.
Ingredients:
- 130g water
- 6g active dry yeast
- 250g bread flour
- 30g granulated sugar
- 5g fine sea salt
- 25g unsalted butter, melted
- 1 egg yolk
- 138g unsalted butter for the Beurrage
Start by blooming the yeast.
Do this by mixing 130 grams of lukewarm water with 6 grams of active dry yeast. Let it sit for 10 minutes.
Prepare a bowl and mix in the bread flour, granulated sugar, and fine sea salt. Whisk to incorporate all ingredients.
Add the yeast mixture, egg yolk, and unsalted butter. Mix using a spatula until to form a dough.
Lightly knead for 10 minutes.
Pull your dough from the bowl and drop it on the table and fold it a couple of times.
Gently shape it into a ball and place it back into the bowl. Cover it with plastic wrap and chill for 10 minutes.
Next, remove the cover and grab the edge of the dough and gently stretch it then fold it over.
Repeat the process all around the dough. Flip it over and cover the bowl with plastic wrap. Place it back into the fridge for 10 minutes.
Repeat this process one more time and wrap the dough again.
Leave in fridge for 25 minutes.
Place the dough into a sheet of wax paper. Start a small square shape with a rolling pin.
Measure the wax paper, not the dough, about 7-inch, and fold on four sides of the wax paper over the dough.
Flip it and gently roll it to the edges so the dough fills in evenly to the wax paper. Chill for 12 hours.
On Day 2:
Cut the unsalted butter into small squares.
Place it into the wax paper then measure the edges and sides to get a 4×4 inch square.
Fold the edges of the wax paper and flip it. Roll it until you get an even, 4 by 4 square inch block of Beurrage butter.
Chill for 15 to 25 minutes.
Prepare the work table and place the dough already unwrapped.
Slowly flatten the square dough with a rolling pin until the edges are spread out.
Place your Beurrage Butter diagonally in the middle of the dough.
Fold each edge over the Beurrage.
Press the dough using a rolling pin from top to bottom and side to side to encase the butter.
Spread the dough with a rolling pin 18 inches to the side to get a rectangular shape.
Fold it three-quarters on the long side, and fold the other until both ends meet. Fold it again in half and lightly tap the dough using the rolling pin.
Place it on plastic wrap and chill for one hour.
Remove the dough from the wrap and roll the pin from the longer side until it’s about 18 inches long.
Fold it one-third of the way and do the same on the other side overlapping the other.
Wrap it and chill 12 hours.
Day 3:
Remove the dough from the wrap and roll the pin to get a rectangular shape about 10 inches wide and a quarter inch thick.
Mark the longer sides at 4-and-a-half-inch intervals. Mark the other side as well, but each mark is in the middle of the bottom marks.
Cut the dough from the top mark to the bottom and vice versa.
Roll each cut dough tightly from the wide side to the edge and press lightly to lock it.
Place the dough in a rimmed baking pan where the edge part is at the bottom.
Whisk an egg and brush it over the top of the crescent rolls evenly.
Then cover them with an inverted-rimmed baking pan for about 2 hours.
The crescent rolls should be puffy and doubled in size. brush them again lightly with the egg wash.
Finally, bake at 390 degrees Fahrenheit for 6 minutes. Then, bake again at 330 degrees Fahrenheit for 10-15 minutes or until they’re golden brown and puffy.
Learn how to make these delicious crescent rolls in detail in the video below!
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