Who of you out there loves crescent rolls? (Who doesn’t?!) Ever bought the crescent rolls in a can and tried to eat them after they’ve cooled? They’re not bad if eaten immediately, but if left to cool…. stale and icky. Just in time for the holiday weekend, here is a lovely recipe for real Make Ahead Flaky Crescent Rolls. These rolls you can make up to three days in advance, which is sooooooo much more convenient than having to get your counter (and yourself) covered in flour and dough while trying to cook up the rest of your dinner. Oh, and you should probably make a double batch, cuz they’re delicious and you’ll wish you had more. Really. Seriously.
This dough is full of butter, a whole cup full (16 oz)! Mmmmmmm, butter…..This is so much butter that the dough doesn’t even come together in a nice ball around your dough hook. But don’t worry this is normal, as shown above. These pics show a double batch, so you won’t have this much dough if you follow the recipe as is, just FYI :0)
Transfer the dough to a large bowl sprayed with cooking spray and let it rise for about 3 hours in a warm place. You’ll turn the prepared dough out onto a rimmed baking sheet that is lined with plastic wrap, and cover the top as well. Then pop it in the fridge overnight. Don’t rush it! The secret to these rolls being so good is the long refrigeration. It’s a chemistry thing with proteins and butter and blah blah blah. It’s important, okay, trust me…
The next day, you ‘ll roll the dough and shape the rolls. So I know most peeps roll out their dough for crescents into a big pizza circle (that’s how I remember my mom always doing it) but I am kinda limited on counter space. So I shaped the dough into a rectangle as I rolled it out and cut in like manner above. Feel free to make the pizza if you have the room :0)
Then you’ll roll them up, wide end towards the taper and place back on your rimmed baking sheet that you have lined with parchment paper. You can fold the ends to look like croissants, but my family has always just rolled them and baked them like the above photo. Now cover rolls with plastic wrap and let them sit in the fridge for at least two hours or up to three days. Yay! Rolls out of the way and you can move on to creating other culinary masterpieces with no stress. (Well, with less stress anyway :0) About an hour before you want to serve them, take them out and let them sit at room temp for about 40 mins to warm up. This is a great time to warm your oven and brush them with melted butter before popping them into the oven. Then slip them in, and out comes…voila!
Flaky, buttery, real, delicious crescent rolls! Ready with the rest of your food :0) Enjoy! I hope you love this recipe, I have adapted it from a recipe found in Baking Illustrated. You’re welcome to let me know how it goes :0)Print