Homemade Crescent Rolls with Orange and Honey
Homemade Crescent Rolls are utterly delicious! They're buttery sweet with an orange and honey flavor that is truly outstanding!
Servings: 24 servings
Calories: 136kcal
Equipment
- stand mixer optional
- Pizza Cutter optional
- kitchen scale optional
- microplane for orange zest
Ingredients
- 4½ teaspoons (2 packages) active dry yeast
- ¾ cup warm water 105-110 degrees
- 4 tablespoons honey
- 3 large eggs at room temperature
- ½ cup (2 sticks) butter softened
- 4 tablespoons (2 oranges) orange zest
- 4 cups all-purpose four
- 1¼ teaspoon kosher salt
- 1 tablespoon fresh orange juice
Instructions
- In a small bowl, dissolve the yeast in the warm water (110-115℉)
- Stir in the honey and allow the mixture to sit and get foamy (approximately 5-10 minutes). *Note - if the mixture does not get foamy, the yeast is dead. Discard and start over with new yeast).
- Add the yeast mixture to the bowl of a stand mixer (or a large bowl with a wooden spoon).
- In a small bowl beat two of the eggs.
- Add the two beaten eggs along with the orange zest and butter to the bowl with the yeast mixture.
- Using the dough hook (or wooden spoon), stir in 2 cups of flour until loosely incorporated.
- Stir in the remaining flour and salt and continue to knead the dough until it's smooth and elastic, but still slightly sticky (approximately 8 minutes).
- Turn the dough out onto a lightly floured surface and knead by hand for 1-2 minutes.
- Place the dough into a large oiled bowl (using grapeseed oil or another neutral-flavored oil) and lightly cover the dough surface with more oil.
- Cover the bowl with plastic wrap and allow the dough to rest in a warm draft-free place until doubled in bulk. Approximately 2 hours.
- Once the dough has risen, punch it down and divide it in half.
- Working with one half of dough at a time, roll the dough out on a lightly floured surface into an approximate 15" circle of even thickness.
- Using a knife or pizza cutter, cut the dough circle into 12 equal sized triangles.
- Roll each triangle, starting with the wide end, and place each roll point side down on a parchment-lined baking sheet.
- Gently hand bend each roll to form a crescent shape.
- Follow the same procedure with the other half of the dough.
- Cover loosely with plastic wrap and allow the rolls to proof in a warm, draft-free place until doubled, about 2 hours.
- In a small bowl, beat together the remaining egg and 1 tablespoon of fresh orange juice.
- Brush the top of each roll with the egg and juice mixture.
- Bake at 375-degrees F (190 degrees Celsius) for approximately 20 minutes (or until golden brown), rotating the baking sheets halfway through the baking process.
- Cool on a wire rack, and serve warm or at room temperature.
Notes
Store any leftovers in an airtight container at room temperature for up to 3 days.
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
May be frozen. Store in an airtight freezer container for up to 2 months.
Nutrition
Serving: 1serving | Calories: 136kcal | Carbohydrates: 20g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 163mg | Potassium: 49mg | Fiber: 1g | Sugar: 3g | Vitamin A: 169IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 1mg
