Milk and Butter Crescent Rolls

 Milk and Butter Crescent Rolls

Ingredients

• All-purpose flour: 600 g (approx. 4 ¾ cups, aerated and leveled)

• Fresh yeast: 20 g (or active dry yeast / instant yeast: 6 g / approx. 2 teaspoons)

• Salt: 8 g (approx. 1 ½ teaspoons fine salt)

• Sugar: 8 g (approx. 2 teaspoons)

• Butter or margarine: 18 g (approx. 1 ¼ tablespoons, softened)

• Milk: 320 ml (approx. 1 ⅓ cups, lukewarm)

Preparation

1. Kneading: Place all ingredients in a bowl and knead until a smooth, uniform dough forms.

2. First rise: Cover the dough and let it rise in a warm place for 45–60 minutes.

3. Portioning the dough: Divide the dough into portions as follows:

• To make milk crescent rolls: Divide into 6 equal parts (approx. 80 g each).

4. Shaping into balls: Shape each portion into a smooth-surfaced ball.

5. Resting: Let the dough balls rest on the work surface for 15 minutes.

6. Final shaping: Shape the dough into crescent rolls or small loaves as shown in the video. 7. Second proofing: Place the shaped dough on a baking sheet, cover loosely, and let it rise for 25–35 minutes.

8. Pre-baking preparation: Just before baking, mist the dough lightly with water. Make a few clean cuts (scores) on the tops of the loaves.

9. Baking: Preheat the oven to 240°C (465°F) using the conventional setting and a steam method (place a container of hot water at the bottom of the oven). Place the dough in the oven and immediately lower the temperature to 220°C (425°F).

• Rolls/Crescents: Bake for 12–13 minutes. 10. Finishing touch: For a beautiful, glossy crust, mist the rolls and loaves with water immediately after removing them from the oven 

Baker's Note: How to Bake with Steam in a Home Oven

Since traditional American ovens don't usually have a built-in steam function, here are the two easiest ways to create steam at home. Steam is the secret to getting that perfect, crispy, and glossy crust!

• The Ice Cube Method (Easiest): While preheating your oven, place an empty, heavy metal pan (like a cast-iron skillet or a stainless steel cake pan—do not use glass) on the very bottom rack. Right after you slide your dough into the oven, quickly toss half a cup of ice cubes into the hot pan and immediately close the oven door.
• The Hot Water Method: Place an empty metal pan on the bottom rack during preheating. Just before putting your dough in, carefully pour 1 cup
  of boiling water into the pan, then close the door quickly to trap the steam.