Making these flaky rolls takes time: The dough needs to be chilled twice, for 40 minutes each time, and it must rise for an hour before baking.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 35 to 40 rolls
Number Of Ingredients 3
Steps:
- Place butter in the bowl of an electric mixer fitted with the paddle attachment. Beat on low until butter is spreadable. Turn dough out onto a floured work surface. With a floured rolling pin, roll into another 10-by-25-inch rectangle. Spread with butter. Fold both 10-inch edges of dough into middle, then fold in half to form a rectangle that is about 10 by 6 inches. Wrap dough in plastic wrap; place on a baking sheet. Chill for 40 minutes.
- On a floured work surface, roll dough into a 10-by-25-inch rectangle. Fold into quarters as in step 1. Wrap in plastic wrap; return to baking sheet. Chill 40 minutes more.
- Line two large baking sheets with parchment. Roll dough into a 15-by-25-inch rectangle. Using a pizza wheel or a sharp knife, trim edges of dough so they are straight. Discard scraps. Cut rectangle lengthwise into four equal strips. Cut each strip into elongated triangles, about 3 inches wide at the base. Starting at the base of triangles, roll and shape into crescents. Transfer to prepared baking sheets, 1 inch apart. Cover with buttered plastic wrap. Set aside in a cool place to rise for 1 hour.
- Heat oven to 350 degrees. Bake the crescents until golden and cooked through, about 20 minutes. Cool on a wire rack at least 5 minutes before serving.
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