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.

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!