The dough can be made up to 3 days ahead so it’s handy. There’s only 2 of us so the yield is for 16 crescent rolls.
1 cup water
1 package yeast
25 ml sugar (just under 2 tbs)
25 ml butter, melted (just under 2 tbs)
1 egg
5 ml salt
750 ml/ 3 cups flour
25 ml butter, softened (just under 2 tbs)
Sprinkle yeast and some of the sugar into the water. Let stand 10 minutes.
Beat sugar, melted butter, egg and salt with electric mixer. Add 2 cups flour and beat until smooth as cake batter (about 2 minutes).
Beat in remaining flour with spoon. Dough should be soft and easy to handle.
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Oil bowl. Turn dough into bowl and rotate to cover with oil. This is to prevent it from drying out.
Cover loosely with plastic wrap then tightly with foil.
Refrigerate at least 2 hours up to 3 days if punched down occasionally.
To shape crescents
Roll half of dough into a 30 cm circle.
Spread with the softened butter.
Cut into quarters.
Roll up beginning from wide ends.
Place on sheets with points down. Curve into moon shape. Brush with butter.
Optional sprinkle with parmesan.
Cover with wax paper and a clean tea towel for half an hour.
Preheat oven to 400 degrees. Bake 15-20 minutes until golden.
Such admiration. I’ve never been pleased with my croissants. I vow to try again, though!
Despite the fact that I am usually hopeless in the kitchen, I am inspired by your clear instructions - and the fact that I have not yet had lunch to actually consider making these. If I cause a kitchen mishap I will proclaim that it is Pearl’s fault.