Crescent rolls are one of my most favourite things to bake. These are commonly found in bakeries, but also very frequently made in homes by many. Usually split down the middle and enjoyed with sweet or savoury fillings, they are so soft and fluffy, with a gorgeous crispy and crunchy exterior. The ingredients are simple, but the baked rolls are very delicious, as almost all old-fashioned pastries are.
Ingredients
For the crescent rolls
400 grams soft bread flour
250 ml warm water
100 ml vegetable oil
2 teaspoons instant dried yeast
1 tablespoon sugar
1 teaspoon salt
1 tablespoon apple cider vinegar
For brushing
100 ml vegetable oil
Preparation
Mix the yeast with the sugar in a small bowl, pour in the warm water and let it sit in a warm spot for about 15 minutes. Sift the flour, set about 100 grams aside and put the majority in a large bowl, make a well in the middle and pour in the yeast, oil, salt and apple cider vinegar. Stir vigorously with a wooden spoon until the dough starts to form, then knead with your hands for 5-10 minutes, gradually adding the flour you reserved, until you get a smooth and elastic dough that doesn't stick to your hands. Once the dough is ready, oil the bowl, place the dough in, oil the dough surface, then tightly cover it with cling film, and let it rise overnight in the refrigerator. After the dough has slowly risen, knead it briefly or a floured work surface, then divide it into 12 pieces.
Shape each piece into a round, arrange them on a baking sheet lined with baking paper, brush them with oil, cover them with cling film, and let them rise for another 30 minutes. Once the have risen, using a rolling pin, roll each piece into a irregular oval shape, then roll it up from one narrow end to the other, forming a crescent roll. Put the rolls on a baking sheet lined with baking paper, brush them again with the oil, cover with a kitchen cloth and let them rise for 30 more minutes. Bake them in a preheated oven, at 200˚C (395˚F) for 15-20 minutes. If you wish, you can brush them with butter as soon as you take them out of the oven, for a soft crust.
