Overnight Crescent Rolls: Freshly Baked Perfection for Your Morning
4 Servings
These overnight crescent rolls are proof that a little planning goes a long way. The combination of soft, pillowy dough and a golden, flaky crust is absolutely irresistible. Whether you enjoy them with butter, jam, or just as they are, they’re bound to become a family favorite. If you give this recipe a try, let me know in the comments below or share your creations on Instagram with @YourHandle. Fresh bread in the morning has never been easier!
4 Servings
Ingredients
500 g all-purpose flour (BL 55)
50 g sour cream (20%)
200 ml milk (2.8%)
100 ml water
10 g fresh yeast
10 g salt
Instructions:
1. Prepare the Dough:Mix the milk, water, and sour cream in a bowl and warm it slightly until it’s pleasantly warm but not hot. In a large bowl, combine the flour and salt. Create a well in the center, crumble in the yeast, and pour in the warm liquid mixture. Knead the dough until smooth and elastic.
2. First Rise:Cover the dough and let it rise for 45 minutes. Once risen, divide the dough into 8-10 portions (110 g or 90 g each) and shape into balls. Let the balls rest for 10 minutes.
3. Shape the Crescent Rolls:Roll each ball out thinly on a lightly oiled surface. Roll tightly into crescent shapes, tucking the ends under to secure. Place on a silicone-lined baking tray.
4. Overnight Proofing:Cover the tray with plastic wrap and refrigerate overnight at 4-8°C. Avoid temperatures above 7°C to prevent over-proofing. Rolls can stay in the fridge for up to 12 hours.
5. Bake the Crescent Rolls:Remove the rolls from the fridge, spray lightly with water, and let them warm at room temperature for 30 minutes. Preheat the oven to 210°C (conventional) or 200°C (fan-assisted). Add 1 dl of water to the oven to create steam.
6. Finish and Serve:Before baking, sprinkle with coarse salt or seeds if desired. Bake until golden brown, then spray with water immediately after removing from the oven. Serve warm and enjoy!