Everything you ever wanted in a crescent roll without the Pillsbury dough boy!
Course Side Dish
Keyword dinner rolls, yeast rolls
Prep Time 20minutes
Cook Time 20minutes
Proofing Time 2hours
Total Time 40minutes
3 cups unbleached all purpose flour
1 1/4 teaspoonssalt
1/4cupnonfat dry milk
1/3 cup mashed potato flakes
1cup + 2 tablespoonslukewarm water
Add all the dry ingredients to a bowl and whisk together. Add the butter and water and knead them together by hand or with the dough hook attachment of a stand mixer -- until you have a soft, smooth dough.
Lightly grease a large bowl with a bit of canola oil. Place the dough in the bowl and cover with a dish towel. Allow to rise for one hour or until the dough is puffy, but not doubled.
Divide the dough in half. Lightly flour a work surface and roll the dough into a 1/4" thick round.
Use a pizza cutter to cut the dough in half going from 6 o'clock to 12 o'clock. Then from 9 o'clock to 3 o'clock. Slice the remaining wedges in half again so that you have 8 equal pieces.
start with the outer edge and roll the triangles of dough ending with the pointy end. Transfer the roll to a parchment lined baking sheet with the end tucked under the roll. Continue in this manner with the remainder of the rolls. Place them on the baking sheet so that they are spaced about 2" apart.
Follow the same technique for the other half of the dough.
Cover the rolls with a dish towel and let them rise for another hour.
Just before they're done proofing, heat the oven to 350°.
MAKE THE EGGWASH:
In a small bowl, combine the egg and water and whisk. Brush the rolls with the egg wash to give them a nice shine.
Bake the rolls for 20 minutes or until golden brown. Serve.
Rolls can be made ahead and frozen. When you're ready to serve, thaw the rolls and warm on a baking sheet in a low oven (about 300° for 10 minutes.)