MAKES 16 ROLLS
If you don’t have a stand mixer, you can mix the dough by hand following the instructions. We developed this recipe using lower-protein flour such as Gold Medal or Pillsbury. If using a higher-protein flour such as King Arthur, reduce the flour amount to 3½ cups (17½ ounces). See the sidebars that follow the recipe.
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16 |
tablespoons unsalted butter, cut into 16 pieces |
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¾ |
cup skim milk |
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¼ |
cup (1¾ ounces) sugar |
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3 |
large eggs |
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4 |
cups (20 ounces) all-purpose flour, plus extra as needed |
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1 |
teaspoon instant or rapid-rise yeast |
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1½ |
teaspoons salt |
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1 |
large egg white, beaten with 1 teaspoon water |
1. Microwave butter, milk, and sugar in 4-cup liquid measuring cup until butter is mostly melted and mixture is warm (110 degrees), about 1½ minutes. Whisk to melt butter and blend in sugar. Beat eggs lightly in medium bowl; add about one-third of warm milk mixture, whisking to combine. When bottom of bowl feels warm, add remaining milk mixture, whisking to combine.
2. Using stand mixer fitted with paddle, mix flour and yeast together on low speed until combined, about 15 seconds. Add egg mixture in steady stream and mix until loose, shiny dough forms (you may also see satiny webs as dough moves in bowl), about 1 minute. Increase speed to medium and beat for 1 minute; add salt slowly and continue beating until stronger webs form, about 3 minutes longer. (Dough will remain loose rather than forming neat, cohesive mass.) Transfer dough to large, lightly greased bowl; cover tightly with plastic wrap and let rise at room temperature until dough doubles in size and surface feels tacky, about 3 hours.
3. Line rimmed baking sheet with plastic. Sprinkle dough with flour (no more than 2 tablespoons) to prevent sticking and press down gently to deflate. Transfer dough to floured counter and press into rough rectangle shape. Transfer rectangle to prepared sheet, cover with plastic, and refrigerate for 8 to 12 hours.
4. Transfer dough rectangle to lightly floured counter and line sheet with parchment paper. Roll dough into uniform 20 by 13-inch rectangle. Cut dough in half lengthwise, then cut each rectangle into 8 triangles, trimming edges as needed to make uniform triangles. Before rolling crescents, elongate each triangle of dough, stretching it an additional 2 to 3 inches in length. Starting at wide end, gently roll up dough, ending with pointed tip on bottom, and push ends toward each other to form crescent shape. Arrange crescents in 4 rows on prepared sheet, wrap sheet with plastic, and refrigerate for at least 2 hours or up to 3 days.
5. Remove sheet with chilled rolls from refrigerator, unwrap, and slide sheet into large clean garbage bag; seal to close. Let crescents rise until they feel slightly tacky and soft and have lost their chill, 45 minutes to 1 hour.
6. Thirty minutes before baking, adjust oven racks to lower-middle and lowest positions, place second rimmed sheet on lower rack, and heat oven to 425 degrees. Bring 1 cup water to boil on stovetop. Lightly brush risen crescent rolls with egg-white mixture. Working quickly, place sheet with rolls on upper rack, then pour boiling water onto rimmed sheet on lower rack and quickly close oven door. Bake for 10 minutes, then reduce oven temperature to 350 degrees and continue baking until tops and bottoms of rolls are deep golden brown, 12 to 16 minutes longer. Transfer rolls to wire rack, let cool for 5 minutes, and serve warm. (Rolls can be placed in zipper-lock bag and stored at room temperature for up to 3 days. Wrapped with aluminum foil before placing in bag, rolls can be frozen for up to 1 month.)
TO MAKE AHEAD: Rolls can be partially baked and frozen until ready to serve. Begin baking rolls as instructed, but let them bake at 350 degrees for only 4 minutes, or until tops and bottoms brown slightly. Remove them from oven and let cool to room temperature. Place partially baked rolls in single layer inside zipper-lock bag and freeze. When ready to serve, defrost rolls at room temperature and place in preheated 350-degree oven for 12 to 16 minutes.