Crescent Rolls

Name: Crescent Rolls
Yield: Makes 16 rolls
Ingredients: 3/4 cup, skim milk; 16 tablespoons, unsalted butter (2 sticks), cut into 16 pieces; 1/4 cup, granulated sugar; 3 , large eggs; 3 1/2 cups, unbleached high-protein all-purpose flour (17.5 ounces; 496 grams) (such as King Arthur) or 4 cups (20 ounces; 567 grams) unbleached all-purpose flour (such as Pillsbury or Gold Medal) plus extra for work surface; 1 teaspoon, instant yeast or rapid-rise yeast; 1 1/2 teaspoons, table salt; 1 , egg white beaten with 1 teaspoon water

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Appears in Cook's Illustrated November/December 2001

Desserts or Baked Goods

Make Ahead

Breads

These rich, buttery rolls can be prebaked, frozen, and then heated just before serving.

SERVESMakes 16 rolls

TIME1½ hours, plus 3¾ hours rising and 14 hours chilling

WHY THIS RECIPE WORKS

In search of a rich, tender, flaky crescent roll recipe that could fit into a hectic schedule, we found that using skim milk added flavor without heaviness and chilling the dough overnight led to crisp and flaky baked rolls. The resilient d...

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