Homemade Soft Crescent Bread Rolls Recipe

These soft crescent bread rolls are super soft and yummy to eat especially when they just come out of the oven. I have been making these for over 12 years now and my children love them.  I love croissant  but find them a tad too unhealthy, this recipe does have butter and sugar in it, but it has a more bread-like texture so I find it more healthy.  I tend to start making these in the morning at around 9am, because it is always cold in the UK I turn my oven temperature to about 100C and then turn it off, the heat in the oven then helps the dough to rise so I am able to bake the bread in time for lunch.  If you live in a hot climate temperature, each proofing will take about 1-2 hours for the dough to double up.  Perfect to eat on its own, with jam or you can also fill it with tuna, ham or cheese before you bake it. Most importantly, use good quality bread flour so your bread comes out nice and soft.

This recipe is from Susan Loomis, I love her recipes and have shared her French Yoghurt Cake Recipe on the blog.  If you have not heard of Susan, she is an internationally-recognized expert on food and an award-winning journalist/author. She has written nine books both food and literary, the most recent of which is ‘Nuts in the Kitchen’. She lives in Paris and a 15th convent home in Normandy and teaches hands-on cooking classes at her home.  I do hope you give this recipe a go and let me know what you think of it.

Here’s the youtube video showing how I made the soft crescent bread rolls.

Feel free to Pin this image on your Pinterest Account so you can remember to try this

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Homemade Soft Crescent Bread Rolls Recipe

yeahfoodie These soft crescent bread rolls are super soft and yummy to eat especially when they just come out of the oven. I have been making these for over 12 years… Bread Homemade Soft Crescent Bread Rolls Recipe French Print This

Serves: 16 Prep Time: 150 mins Cooking Time: 12 mins 12 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 cup milk
• 1/2 cup butter
• 2 1/2 tsp fast acting/dry yeast
• 1/2 cup sugar
• 4 1/2 cup bread flour
• 2 eggs
• 1 tsp salt
• butter/egg wash on the top

Instructions

1. Heat milk in pan, then add butter stir till melts and cool

2. Stir in yeast, sugar then add 1 cup of flour and mix

3. Next add one egg at a time and beat well.

4. Add salt and remaining flour and mix till dough comes together (you may need to add extra flour if your dough is too sticky)

5. Knead for 1-2 minutes and place in an oiled bowl and let it rise for 1-2 hours or until it doubles in size. I have heated my oven to 100C then turned off the heat and placed my bowl in to help the dough rise quicker).

6. Knead for 1-2 minutes, portion into 2 dough balls. Roll first dough ball flat, cut into 8 portions/triangles (similar to a pizza)

7. Place triangle tip facing upwards. Roll the longer side to meet the smaller side (see video) and make into crescent shape. You can also fill in cheese, ham/chicken, tuna mayo, sardine curry or whatever filling you want at this point before you roll. Remember to seal it with water or egg wash so it keeps the shape during baking.

8. Place on tray and cover with cloth and let it double in size (takes 1-2 hours). I again have heated my oven to 100C and turned it off before placing my tray in for it to rise.  You can at this point egg wash it and sprinkle with sesame seeds or brush the top with some butter. (I have baked the rolls as it is).

 

9. Bake in 160C for 10-12 minutes till bread comes out golden in colour. Serve warm with jam, butter or eat as it is.