Homemade Crescent Rolls Recipe Cooking Guide

• In a large mixing bowl, whisk together 3 cups of all-purpose flour, the packet of instant yeast, granulated sugar, and salt. Set aside.
• In a small saucepan, combine the milk, water, and 3 tablespoons of unsalted butter. Heat over low heat until warm to the touch (about 110°F or 43°C). Remove from heat.
• Pour the warm milk mixture into the dry ingredients. Add the Idahoan potato flakes and the large egg. Mix until the dough starts to come together.
• Turn the dough out onto a floured surface and knead for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time.
• Place the kneaded dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place until doubled in size, about 1 hour.
• After the dough has risen, punch it down and turn it out onto a floured surface. Roll it into a large circle about 1/4 inch thick. Cut the dough into 8 equal wedges.
• Starting from the wide end of each wedge, roll the dough towards the point to form a crescent shape. Place the rolled crescents on a baking sheet lined with parchment paper.
• Cover the crescent rolls with a kitchen towel and let them rise again for about 30-45 minutes until puffy.
• While the rolls are rising, preheat your oven to 375°F (190°C).
• Once the rolls have risen, brush the tops with the melted butter. Bake in the preheated oven for 15-20 minutes, or until golden brown.
• Remove the rolls from the oven and let them cool slightly on a wire rack. Serve warm, and enjoy every flaky bite!