How To Make Crescent Rolls

Step 1: Proof The Yeast

• In a cup, stir in lukewarm water [100*F – 110*F], 1 teaspoon sugar, and yeast. Let the mixture stand for 10 minutes, or it turns frothy and doubles in volume.

  Note: If the yeast is active, the mixture turns frothy, and doubles in volume. If the mixture does not double in size, start the process again with fresh yeast.

Step 2: Prepare The Dough

• In a microwave-safe bowl, warm cup of milk and 6 tablespoons of butter, or the butter just melts.

  Note: The temperature of the mixture should be lukewarm [100*F – 110*F].
• In a bowl, add dry ingredients – flour, remaining sugar, and salt. Mix the dry ingredients. Stir in milk mixture, and yeast mixture. With the back of a wooden spoon, combine all the ingredients.
• Transfer the dough to a lightly floured work surface. Knead the dough for around 8-10 minutes or the dough is soft, and smooth. Shape the dough into a ball.

  Note: The dough will be slightly sticky, do not add too much flour.
• If using a stand mixer, knead the dough for 5-7 minutes. The dough is soft and pliable (dough will start to leave the sides of the bowl ).

Step 3: First Proofing

• Grease the bowl and place the dough in. Turn the dough to grease the top. Cover the bowl with a kitchen towel and place it in a warm place for 1-1 ½ hours, or it doubles in volume.
• If using Instant Pot:  Grease the inner pot. Place the dough, and turn the dough to grease the top. Place lid and cover the pot. Turn ON YOGURT (less) for 60 minutes.

  Note: I used a glass lid that fits to cover the inner pot.

Step 4: Shape The Rolls

• Grease a 13*18 inch baking sheet with some butter and set it aside.

  Note: You can line the baking sheet with some parchment paper.
• Transfer the dough onto a lightly floured work surface, and punch it down. Divide the dough into 2 equal portions. Shape each portion into a smooth ball.
• Take one portion of the dough ball and roll it into around a 16-17 inch circle. Try to roll it as even as possible.
• Apply around 2 tablespoons of softened butter onto the circle.
• Cut the circle, first into 4 wedges. Cut each wedge into 3 equal wedges. You will get 12 equal wedges from each circle.
• Start with the wide end of each wedge (outside of the circle), and roll it towards the tip of the slice. Place the loose end of the roll onto the baking sheet. Repeat the process with the remaining wedges.
• Repeat the process with the second portion of the dough. Roll into a 16-17 inch circle, and apply butter. Cut into 12 equal wedges, roll the wedges and place them onto the baking sheet.

Step 5: Second Proofing

• Cover the crescent rolls loosely with some plastic wrap. Place them in a warm place or an oven with the oven light ON for 45-60 minutes, or the rolls have slightly puffed up.

Step 6: Bake

• At the end of the second proofing, preheat the oven to 375*F.
• Remove the plastic wrap. Bake the rolls for 14-18 minutes, or until golden brown.

  Note: Place the baking sheet on the middle rack, to prevent the top from browning too fast. If the top of the rolls is browning quickly, loosely place a foil tent over the rolls.
• Optional: Rotate the baking sheet halfway through for even baking.
• Apply some melted butter on top, and enjoy warm, fluffy, crescent rolls!!