crescent rolls - flaky tender & so simple to bake! recipe 27 скачать в хорошем качестве

crescent rolls - flaky tender & so simple to bake! recipe 27

These crescent rolls are better than any of the premade frozen or canned refrigerator varieties available at the grocery store but simpler and easier to bake compared to true croissants. Buttery, tender and still nicely flaky, it takes only seven ingredients and one morning to serve up something elegant and delicious! Ingredients (yields 12 roll) *please see the note on measuring ingredients below* 2½ cups (12½ ounces or 354 grams) all-purpose flour (I used King Arthur Flour in this video) 1 teaspoon (3 grams) instant dry yeast 1 teaspoon (6 grams) salt ½ cup (4 ounces or 118 grams) half & half, room temperature 8 tablespoons (4 ounces or 113 grams) unsalted butter, melted (reserve 1 tbsp to brush on dough before rolling) ¼ cup (50 grams) sugar 1 large egg plus 1 egg yolk, room temperature 1 large egg mixed with 1 tablespoon water & a pinch of salt to brush on top of the rolls before baking Flour to dust work surface Bake in a preheated 350F (175-180C) oven on the middle rack for 20-25 minutes, rotating pan once halfway through. Cool on a wire rack for 15 minutes. Serve warm. Equipment used: Stand mixer with dough hook half-sheet pan Silicone mat (or parchment paper) Digital kitchen scale Plastic bowl with lid for proofing Silicone spatula Whisk Bowl scraper Vegetable oil spray Pastry brush Check my playlist for this developing series of videos and watch me learn to bake! I’m using the book Bread Illustrated from America's Test Kitchen. There are at least 100 recipes in it and I'm on a mission to bake each of them, in order, and make videos of myself doing it. This is the 27th one; you’ll find the complete recipe beginning on page 144. I’m not affiliated with ATK in any way & won’t receive a penny if you buy their book (or get it from the library!) I just like it and think baking every recipe in it is going to be a fantastic way to learn & master bread baking. Find the book here: https://shop.americastestkitchen.com/... I don't talk during this video, there's only a music track for the audio. Does that mean it'll trigger your autonomous sensory meridian response ( #ASMR )? I don't know but please tell me in a comment if it does! *NOTE: I list most ingredient amounts three ways: by volume (cups, teaspoons, etc) and by weight in both Imperial (ounces, pounds, etc) and Metric (grams) units. Following the recommendation of America’s Test Kitchen (as well as that of nearly every cooking/baking resource I trust) I weigh ingredients whenever possible and I prefer the Metric system. I find it quicker, easier and less prone to error, especially when reducing or increasing ingredient amounts to bake less or more than the original recipe.*