Porcini and Truffle Crescent Rolls

Name: Porcini and Truffle Crescent Rolls
Yield: Makes 12 rolls
Ingredients: 2½ cups (12½ ounces), all-purpose flour; 1 ounce, dried porcini mushrooms, rinsed and minced; 4 teaspoons, minced fresh thyme; 1 teaspoon, instant or rapid-rise yeast; 1 teaspoon, table salt; 1 , large egg plus 1 large yolk, room temperature, plus 1 large egg beaten with 1 teaspoon water; ½ cup, half-and-half, room temperature; 7 tablespoons, unsalted butter, melted and cooled slightly; ¼ cup (1¾ ounces), sugar; 5 teaspoons truffle, oil, divided

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By Russell Selander

Desserts or Baked Goods

Breads

A cookbook recipe exclusively for All-Access members from The Savory Baker

SERVESMakes 12 rolls

TIME1 hour, plus 2¼ hours rising and cooling

A cookbook recipe exclusively for All-Access members from The Savory Baker

WHY THIS RECIPE WORKS

Most recipes for from-scratch crescent rolls require a lot of time and effort to layer softened butter into the dough before shaping and baking, which may explain why those refrigerated canisters have such stubbornly enduring popularity. Bu...

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