Maple Vanilla Butter Crescent Rolls

Crescent Rolls - blog_-5.jpg

So, I’ve never been much of a baker. Occasionally, I will do it, but I don’t have much experience with it. I prefer to cook because it’s way easier and requires less attention to detail. I don’t feel confident as a baker yet, but I’m still going to tell you how I achieved these crescents. Give me a few more months of steady baking and I will be able to reinvent some recipes the way that I do with savory foods!

Initially, I wanted to make croissants, but I changed my mind last minute after watching a Youtube tutorial. I think I’m going to wait until I purchase my stand mixer to make them. I want big, fluffy, and dark croissants and I think it’ll be much easier to achieve the texture that I want with a stand mixer instead of just using my hands the way that I did with these crescent rolls!

Maple Syrup is my sweetener of choice. Maple Syrup makes everything taste so much better. I love adding it to random pasta dishes (NOT tomato based, yuck!) and to my meats. If you’ve never mixed together Maple Syrup, Soy Sauce, Liquid Smoke, and Worcestershire to marinade your steak, I promise that you have not lived! The combination of maple syrup, vanilla, and GOOD quality butter will upgrade your bagels, french toasts, waffles, pancakes, and even cinnamon rolls! This mixture is perfect on any bread based dessert because it’s sweet and neutral at the same time. Please don’t use bad quality butter to make the maple vanilla butter mix. It is crucial.

Maple Vanilla Butter Crescent Rolls

ingredients:

  • 2 packages of active dry yeast
  • 3/4 cup warm water
  • 1/2 cup Trader Joe's Organic Sugar
  • 1 teaspoon Kosher Salt
  • 1 egg replacer from Bob's Red Mill
  • 4 Cups All Purpose Flour
  • 1/2 cup Kerry Gold European Butter
  • 3 tbsp Maple Syrup 
  • 1 tbsp Vanilla Extract
  • 1 tsp Cinnamon 
  • 1/4 cup Kerry Gold European Butter, for topping 

instructions:

  1. Dissolve Yeast into warm water. Allow to set according to instructions on package. During the time prepare the egg replacer according to instructions. 
  2. Mix together 1/2 cup Kerry Gold European Butter with 3 tbsp Maple Syrup, 1 tbsp Vanilla Extract, and 1 tsp of Cinnamon. Set aside. 
  3. Add  Organic Sugar, Salt, Egg Replacer, Maple Vanilla Butter, and 2 cups of All Purpose Flour to a bowl with the yeast. Beat until smooth. Mix in remaining flour until smooth. Scrape dough from side of bowl. Knead dough, then cover it and let rise in a warm place until double (about 1 1/2 hours).

  4. Punch down dough. Divide in half. Roll each half into a 12-inch circle. Top the crescent rolls with the butter, a few tbsp per crescent. Cut into 10 to 15 wedge. Roll up the wedges starting with the wide end. Place rolls with point under on a greased baking sheet. Cover and let rise until double (about 1 hour).

  5. Bake at 400 degrees F (205 degrees C) for 12-15 minute or until golden brown. Brush tops with butter when they come out of the oven.

NOTES:

Recipe Adapted/Remixed From All Recipes. Linked Below.