2 3/4 cups Flourish Flour
3 tablespoons granulated sugar
2 teaspoons dry active yeast*
1 1/4 teaspoons kosher salt
1 cup unsalted butter, cold
1/2 cup milk
1/4 cup water
1 egg (large)
1. Place the flour, sugar, yeast, and salt in a large mixing bowl and whisk to combine.
2. Cut in the butter with a pastry blender (or two knives), until only pea-sized pieces remain.
3. Whisk the milk, water, and egg together in a small bowl, and add to the flour/butter mixture.
4. Stir together until the dough gathers itself into a ball.
5. Wrap the dough in plastic wrap and chill for at least 30 minutes.
6. Dust the work surface with flour, and roll the dough out to a rough rectangle shape, about 1/2-inch thick.
7. Fold the dough into thirds, like a letter.
8. Turn 90 degrees, roll, and fold again.
9. Repeat about 3 to 5 times, wrap the dough in plastic wrap, and chill for at least 30 minutes.
10. Divide the dough into 3 equal portions.
11. Roll each portion out into a long rectangle, about 1/8-inch thick, 16-inches long, and 5 inches wide.
12. Cut the dough into skinny triangles, and roll each triangle, starting at the wide end and tucking the pointy end under the roll.
13. Place the crescents on parchment lined baking sheets, cover loosely with plastic wrap, and allow to rise for 1 hour or until puffy and nearly doubled in size.
14. Preheat the oven to 400 degrees F, then bake the crescent rolls for 10 minutes or until puffed and golden.
Recipe Courtesy of @Baking a Moment
Fiber loves water and your recipes will too. You may notice your recipes will need a little more liquid (water, milk, or fruit juice) when using our flour.
For breads, rolls, and other yeast-raised baked goods: Increase liquids ¼ cup (60g) at a time until you reach the desired dough consistency.
For cookies: Increase liquids 1 tbs. (15g) at a time until you reach the desired batter or dough consistency.
For brownies, quick-breads, muffins, pancakes, waffles, pie crusts and more: Increase liquids 2 tbs. (30g) at a time until you reach the desired batter or dough consistency.