Warm, buttery-soft and delicately flaky, who doesn’t dream of these delicious rolls served at breakfast (or brunch) with a cup of your favourite coffee, a heaping portion of bacon and eggs, and a lazy Sunday afternoon stretching out ahead of you.
Preparation time: 30 minutes
Baking time: 10-12 minutes
Makes: 24 rolls
- 1 packet (8 g or 1/4 oz.) active dry yeast
- 50 ml (1/4 c.) warm water (46°C /113°F)
- 15 ml (1 tbsp.) plus 125 g (1/2 c.) sugar
- 175 ml (3/4 c.) warm milk (45°C/113°F)
- 3 eggs, lightly beaten
- 125 g (1/2 c. or 1 stick) of butter or margarine, softened
- 5 ml (1 tsp.) salt
- 1.25 kg (about 5 1/2 c.) all-purpose flour
- Additional butter or margarine, melted
- In a large bowl, combine the yeast and water. Stir until the yeast is dissolved. Add 15 ml (one tbsp.) of sugar. Allow the mixture to stand until bubbly, about five minutes.
- Add the milk, eggs, butter or margarine, salt and 125 g (1/2 c.) sugar. Stir until all the ingredients are well blended. Add 1.25 kg (about 5 c.) flour, 250 g (1 c.) at a time, stirring after each addition until the mixture forms a stiff dough. Add as much of the remaining 125 g (1/2 c.) of flour as you need to reach the desired consistency.
- Butter a large bowl well. Lightly flour a work surface. Turn out the dough onto the work surface and knead until the dough is smooth and elastic, six to eight minutes. Using your hands, shape the dough into a ball and place it in the prepared bowl, turning it to completely coat the surface of the dough with butter. Cover the bowl with a cloth and set in a warm, draft-free place to rise until doubled in size, about 1 1/2 hours.
- Re-flour the work surface and lightly grease two baking sheets. Punch down the dough and divide it into thirds – work with one portion at a time. Place one dough portion on the work surface. Using a rolling pin, roll out the dough into a 30-cm (12 in.) diameter circle.
- Using a sharp knife or pizza cutter, cut the circle into eight wedges. Brush the wedges with some melted butter. Starting at the wide end, roll up each wedge. Place each wedge on the baking sheet, 5 cm (2 in.) apart, with the small point tucked underneath and slightly bend the wedge to form a crescent shape. Repeat with the remaining dough. Cover the crescents with a cloth and let rise in a warm place until doubled in size, about 30 minutes.
- Preheat the oven to 190°C (375°F). Bake until the crescents are golden brown, 10 to 12 minutes. Move the crescents to wire racks and cool slightly.