Buttery crescent rolls made entirely from scratch, stuffed with cream cheese and topped with everything bagel seasoning.
Makes 16 crescent rolls
Ingredients
1 (1/4oz.) packet active dry yeast
1/2 cup warm evaporated milk (or half & half)
2 Tbs. granulated sugar
6 Tbs. butter, softened
1 egg
1 egg yolk
1 tsp. salt
2 1/3 cups (280g) all-purpose flour
2oz. cream cheese, softened
1 egg white
2 Tbs. everything bagel seasoning
Instructions
- Place the yeast, evaporated milk, sugar, softened butter, egg, egg yolk, and salt in the bowl of an electric stand mixer fitted with a dough hook attachment. Turn the mixer to low.
- Once the ingredients are mostly combined, begin slowly adding the flour. When the flour has been incorporated into the wet mixture, turn the mixer to medium. Allow the mixer to knead the dough for 8-10 minutes, until it is smooth and elastic.
- Collect the dough from the mixer and shape it into a ball. Transfer the ball to a lightly oiled mixing bowl, cover the bowl with plastic wrap, and set it in a warm place. Allow the dough to rise for 2 hours, or until it is doubled in volume.
- When the dough has sufficiently risen, remove it from the bowl and turn it onto a floured work surface. Divide the dough into two equal portions.
- Roll one portion of dough into a circle roughly 9” in diameter and 1/4” thick. Gently spread the circle evenly with half of the softened cream cheese. Use a sharp knife or pizza cutter to cut the circle into 8 equal wedges. Starting at the wide end, roll each wedge into a crescent. Turn the outer points slightly inward, and arrange seam side down on a parchment-lined baking sheet. Repeat with the second portion of dough, creating 16 crescent rolls in total.
- Cover the crescent rolls with a sheet of plastic wrap, and set aside to rise for 1 hour, until they are visibly puffed.
- Preheat the oven to 350° F.
- Remove the plastic wrap from the rolls and discard. Brush the tops of the rolls lightly with the egg white, and sprinkle the tops with the everything bagel seasoning.
- Transfer the baking sheet to the middle rack of the preheated oven.
- Bake the crescent rolls for 29-22 minutes, rotating the pan once halfway through the cooking time, until the they are evenly golden brown.
- Remove the baking sheet from the oven. Allow the crescent rolls to cool for at least 30 minutes before serving.
