Mini crescent dinner rolls have a soft,buttery and super fluffy texture than a flaky croissant, this dinner rolls are really easy to split and enjoy with your favourite spreads. Also these dinner rolls goes awesome with a meats, hot warm soups or creamy gravies when served during a dinner. They stay simply prefect for more than a two days if they are conserved in an air tight container.Obviously these cute rolls are very addictive and half of my dinner rolls get vanished quickly once they came out of the oven.
Shaping a crescent rolls is very much easier than you may think, just make a bread dough and roll them as a big circle, then using a knife divide them as triangles/wedges, start it from the edge and roll each slice towards the center to form these crescent rolls,thats all. I brushed my rolls with egg yolks,you can also brush them with melted butter to make them more buttery.
Do check Champa, Srivalli, Sumana,Veena,Jayasri and Preeti Deo wat they baked for the sixth day of bake-a-thon.Sending to 60days of Christmas hosted by Priya and Divya.
3cups All purpose flour
1tbsp Active dry yeast
1/4cup Sugar+1tbsp Sugar (for yeast)
1/4cup Softened butter
2nos Egg yolks
1/2tsp Salt
1/2cup Warm Milk
Egg yolk (for brushing)
In a bowl, dissolve the yeast with warm milk,sugar and let it stand for 5minutes until the yeast turns foamy.
Now take the butter,sugar,egg yolks in a bowl and beat it, add in the flour and foamy yeast and knead as a stiff dough.
Dust the dough and knead for 8-10minutes until the dough turns soft and elastic.Place the dough in a greased bowl and cover it.
Let it rise in a warm place until the dough gets doubled about 2 hours.
Punch down and divide the dough as two equal balls.Roll each dough balls as circle, cut each circle into 10 mini sized wedges.
Now roll up the wedges from the wide end towards the center and arrange them over the baking sheets lined over a baking tray.
Cover it again and let it rise in a warm place for half an hour.
Preheat the oven to 350F, beat the egg yolk for brushing with 2tablespoons of water and brush the rolled crescent rolls.
Bake for 15-20minutes or until the crust turns golden brown.
Serve or enjoy with your favourite spread or soup.
Shaping a crescent rolls is very much easier than you may think, just make a bread dough and roll them as a big circle, then using a knife divide them as triangles/wedges, start it from the edge and roll each slice towards the center to form these crescent rolls,thats all. I brushed my rolls with egg yolks,you can also brush them with melted butter to make them more buttery.
Do check Champa, Srivalli, Sumana,Veena,Jayasri and Preeti Deo wat they baked for the sixth day of bake-a-thon.Sending to 60days of Christmas hosted by Priya and Divya.
3cups All purpose flour
1tbsp Active dry yeast
1/4cup Sugar+1tbsp Sugar (for yeast)
1/4cup Softened butter
2nos Egg yolks
1/2tsp Salt
1/2cup Warm Milk
Egg yolk (for brushing)
In a bowl, dissolve the yeast with warm milk,sugar and let it stand for 5minutes until the yeast turns foamy.
Now take the butter,sugar,egg yolks in a bowl and beat it, add in the flour and foamy yeast and knead as a stiff dough.
Dust the dough and knead for 8-10minutes until the dough turns soft and elastic.Place the dough in a greased bowl and cover it.
Let it rise in a warm place until the dough gets doubled about 2 hours.
Punch down and divide the dough as two equal balls.Roll each dough balls as circle, cut each circle into 10 mini sized wedges.
Now roll up the wedges from the wide end towards the center and arrange them over the baking sheets lined over a baking tray.
Cover it again and let it rise in a warm place for half an hour.
Preheat the oven to 350F, beat the egg yolk for brushing with 2tablespoons of water and brush the rolled crescent rolls.
Bake for 15-20minutes or until the crust turns golden brown.
Serve or enjoy with your favourite spread or soup.
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