I’ve adapted from Cook’s Illustrated to use a bread machine for the dough. I’d love to make these up and have them available in the freezer but they never last that long!
When you bake the crescent rolls, make sure the light in the oven is switched off. If it’s on the steam may crack the bulb. You can make the dough up to 4 days ahead of time or even partially bake the rolls and freeze them for longer storage. To do this, begin baking the rolls as instructed, but let them bake at 350F for only 4 minutes, or until the tops and bottoms brown slightly. Remove them from the oven and let cool. Place the partially baked rolls in a single layer inside a zip-loc and freeze. When you’re ready to serve them, defrost at room temperature and place in a preheated 350F oven for 12 to 16 minutes.
Dough
3/4 c skim milk
16 Tbs (2 sticks/8 oz) unsalted butter, cut into 16 pieces
1/4 c sugar
3 eggs
3.5 c (17.5 oz) flour
1 tsp yeast
1.5 tsp salt
Egg wash
1 egg white beaten w/ 1 tsp water
1. Microwave milk, butter, and sugar in 4c measuring cup until butter is mostly melted and mixture is warm (about 110F.) Whisk to disolve and blend in sugar. Let cool slightly.
2. Place dough ingredients, including milk/butter/sugar mixture in bread machine, following the manufacturer’s direction. Process on the “dough” setting.
3. Line rimmed baking sheet with plastic wrap. Sprinkle dough with flour to prevent sticking, and punch down. Turn dough onto floured work surface and form into rough rectanagle shape. Transfer rectangle to lined baking sheet, cover with plastic wrap, and refrigerate overnight.
4. Turn dough rectangle onto lightly floured work surface. Roll to a 20×13″ rectangle, use a pizza wheel to trim edges. Cut dough in half lengthwise, then cut 16 triangles. Elongate each triangle of dough, then starting at wide end, gently roll ending with pointed tip on bottom. Arrange crescents in four rows on parchment-lined rimmed baking sheet; wrap baking sheet with plastic wrap, and refrigerate at least 2 hours or up to 3 days.
5. Remove baking sheet with chilled rolls from refrigerator, unwrap, and cover. Let rise until crescents feel slightly tacky and soft and have lost their chill, 45 to 60 minutes. Meanwhile, turn oven light off, place rimmed baking sheet on lowest rack, adjust second rack to lower middle position, and heat oven to 425F.
6. With pastry brush, lightly dab risen crescent rolls with egg wash. Transfer baking sheet with rolls to lower-middle rack and, working quickly, pour 1 c hot tap water into hot baking sheet on lowest rack. Close door immediately and bake 10 minutes; reduce oven temperature to 350F and continue baking until tops and bottoms of rolls are deep golden brown, 12 to 16 minutes longer. Transfer rolls to wire rack, cool for 5 minutes, and serve warm.