Crescent Rolls with Fresh Milled Flour

These Crescent Rolls with Fresh Milled Flour are buttery and delicious. They can be served with any meal or as a tasty little snack all on their own.

Our family actually argued about who got the last crescent roll tonight. And then there was a entire discussion about how “Mom will never make them again once they’re on the website”. I promised the kids, despite my other recipe testing, I’ll still be making these on repeat. They are so easy and they taste great. This recipe is an instant go-to classic in our house.

Appetizer, yes please!

The crescent roll dough can be made into 24 perfect mini appetizer cups. Roll the dough into an 8×12 inch rectangle and cut 24 2-inch squares. Then press each square down into a lightly greased 24 count mini muffin pan. Add a filling and bake at 375 degrees for 15ish minutes.

Try these Mini Buffalo Chicken Crescent Cups. Your taste buds will thank you for using homemade crescent roll dough!

Timing:

Though it takes some time to make Crescent Rolls with Fresh Milled Flour, almost 4 hours total, it’s mostly non-working time.  This recipe is actually quite easy. Here’s how the time breaks down:

• 10-15 minutes: Melt butter with milk, let cool, then form shaggy dough
• 30 minutes: Dough rest = autolyse
• 10 minutes: Add yeast and salt and knead
• 1 – 2 hours: Fridge rest (you can refrigerate the dough for longer, up to 24 hours if it works better for your timing).
• 45 minutes: Room temperature rest
• 1 hour: cut, shape and let formed rolls rise until puffy
• 13-15 minutes: Bake until golden brown.

Shaping:

Shaping the crescent rolls: Roll the dough into a 12-14 inch circle and cut into 8-12 triangles. The rolls will be on the smaller side if you cut them into 12 triangles, shown below. Use a pizza cutter and just eyeball the triangles. They don’t have to be perfect. Tuck the point under when you place them on the baking sheet to avoid crescent unrolls.

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Crescent Rolls with Fresh Milled Flour

These tasty crescent rolls are buttery and delicious. This recipe makes the equivalent of one can of store-bought crescent rolls.

Servings 8 servings

Author Laura M.

Ingredients

• 6 tablespoons milk 97 grams
• 3 tablespoons unsalted butter 42 grams
• 1 tablespoon honey 21 grams
• 125 grams hard white wheat berries
• 1 1/4 teaspoon instant yeast
• 1/2 teaspoon salt
• 1 tablespoon unsalted butter melted

Instructions

• Add the milk and butter to a microwave safe bowl and microwave for 45 seconds, transfer to the bowl of a stand mixer and let cool 10 minutes. Whisk in the honey. Then add the flour. Mix with dough hook until a shaggy dough forms. Cover and let sit, autolyse, for 30 minutes.
• Add the yeast and salt and knead with the dough hook, speed 2 on Kitchenaid stand mixer, until a windowpane forms, 9-10 minutes. Transfer to a container and refrigerate for 1 hour.
• Remove the dough from the refrigerator and let sit at room temperature for 45 minutes.
• Meanwhile, line a metal baking sheet with parchment paper, set aside.
• On a lightly floured surface, lay out the dough ball. Roll the dough into a 12-14 inch circle and cut into 8-12 triangles. Starting with the big end, roll up each triangle, and place on the prepared cookie sheet, with the point tucked underneath. Lightly cover with a towel and let rise at room temperature until puffy, 45 minutes – 1 hour. Towards the end of the rise, preheat the oven to 375 degrees.
• Bake 13-15 minutes until golden brown, brush with butter when they are fresh out of the oven. Enjoy!