No-Salt Crescent Rolls2012-11-08
- Yield : 16 Rolls
- Servings : 16
- Prep Time : 1:40 h
- Cook Time : 15m
- Ready In : 1:55 h
These buttery, flaky rolls have a savory biscuit-like quality. They are sure to be a hit in your low-sodium household!
- 1 3/4 cups flour
- 4 1/2 teaspoons yeast (2 packages)
- 3 tablespoons warm water
- 1/3 cup warm 2% milk
- 1 tablespoon sugar
- 5 tablespoons unsalted butter, softtened (divided)
- 1 egg
In a large mixing bowl, combine warm water, yeast, and sugar. Allow to sit for 5 minutes.
Add milk, eggs, flour, and 2 tablespoons butter. Knead until dough is smooth and elastic.
Grease a second large bowl. Place dough in bowl and turn to coat. Cover with a damp towel and place in a warm area. Allow dough to rise until doubled in size, about 1 hour.
Place dough on floured surface and roll out into a 16-inch circle. Spread 2 tablespoons of butter over the surface of the circle.
Slice the circle of dough into 16 equal triangles (like a pizza). Roll each triangle into a crescent, starting with the wider end of the triangle.
Place each crescent on a greased cookie sheet, with the narrowest end of the triangle facing down on the cookie sheet.
Preheat oven to 350°F.
Cover the rolls with a damp towel and place in a warm area. Allow rolls to rise for 20 minutes. Melt the remaining butter and brush over the tops of the rolls.
Bake for 15-17 minutes, or until golden brown. Remove from pan and cool on a wire rack before serving.
We used our KitchenAid mixer with the dough hook attachment to knead the dough in this recipe. We love our KitchenAid mixer, it makes low-sodium living a snap!
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This information is per serving.
Total Fat4.1 g
Saturated Fat2.5 g