Brown Butter Crescent Rolls

Can you guys tell that I’m carbo-loading for my first half marathon on Sunday? First mac & cheese, then the fluffiest pancakes you’ll ever taste and now these buttery crescent rolls. Carbs heaven, I tell you. Don’t you worry though: there are lots of diabetic-friendly recipes  on its way!

 

 


Normally, I ‘m not the biggest fan of pasta, rice or potatoes… so it’s been hard for me to get my carbs on for the race. In other words, I’ve been eating baguettes and dinner rolls like it’s my job for the past two weeks, duh. Which is great when these crescent rolls are involved…

 

 

Oh man, these crescent rolls. If only words could tell how awesome these are. Fluffy, soft, cloudy, brown-buttery and slightly sweet, these are the perfect thing to munch on all the day long. They’d also make a perfect addition to any Thanksgiving table, I think. While I personally don’t celebrate Thanksgiving as I’m not American, I’m not one to pass on the food. Dinner rolls, turkey and cranberries… do you think I’m missing all of that??

 

 

Back to these rolls, these are the easiest recipe that I’ve ever tried. And I know they might look hard to make, but they aren’t complicated in the slightest. The dough comes together in seconds by hand, and since it’s super soft, there isn’t much kneading involved, so it’s perfect for begginers. And these rolls come out perfect every single time; I’ve baked a lot of (ahem flawless) batches and there’s no way you can ruin them!

Buttery as they are, there isn’t that much butter in the whole dough, yet somehow these turn out super fluffy and pillowy. And they keep fresh and soft for days! I haven’t tried to freeze them yet, but I’m pretty sure that it would work as well.

 

 

And don’t get me started on their flavor. You know they gotta be wonderful if there’s brown butter involved… and they surely are! They’re better than plain butter dinner rolls, in my opinion, because brown butter adds a lovely nuttiness and depth of flavor that is hard to beat. And, that makes the flavor more complex, hence you need a smaller amount of butter to get that charasterictic flavor *win!*

So, I hope I have convinced you to try these, because I can honestly say that this is one of my favorite recipes in the blog, along with this Brown Butter Greek Yogurt Cake (aka my favorite baked good ever!) and this Brown Butter Apple Kuchen. Can you tell I love brown butter? Oh, and I adore these Vanilla Malt Cookies too, but they’d be even better if I had browned the butter before…

 

 

I kind of should stop thinking about all those sweets because I’ve given up refined sugars for the two weeks previous to the marathon. And I’m missing cake. And cheesecake. And cookies. Heck, I’m eager to cross the finish line and stuff my face with muffins he he HE.

Brown Butter Crescent Rolls

Allergy Egg, Milk, Wheat
Dietary Vegetarian
Meal type Bread, Breakfast
Misc Child Friendly, Freezable
Occasion Thanksgiving

Ingredients

  • 340 Grams bread flour
  • 20 Grams vital wheat gluten
  • 1/4 Tsp. salt
  • 30 Grams sugar
  • 100 Grams milk
  • 25 Grams browned butter
  • 12 Grams fresh yeast
  • 1 egg
  • 20 Grams browned butter (to brush them)
  • 1/2 An egg or 1 yolk (to brush them)

Directions

1.
Dissolve yeast in warm milk and sugar and wait 10 minutes until it's foamy and bubbly.
2.
Brown your butter now. Cut it into pieces and melt it on low heat. Once melted, keep warming until it's brown and starts smelling awesome. Don't stop whisking until you turn off the heat.
3.
Set 25 grams of the butter aside.
4.
Add cooled butter, egg and milk/yeast mixture to the flour and stir with a wooden spoon until a ball forms.
5.
Let it rest for 5 minutes so the gluten develops and it's easier to knead it.
6.
Turn dough to the counter. You won't need any flour. If you've never baked by hand and are scared that you cannot knead without a floured surface, grease the counter with oil instead. That will keep the rolls fluffy.
7.
Knead for 5-10 minutes until you can shape the dough into a smooth, round ball which isn't sticky (it might be a little tacky, but not too much!)
8.
Grease a bowl and place the ball there. Grease the surface of the ball too so it doesn't dry out. Cover with a damp towel and let it rise for 1-1:30 hours (depends on how warm your kitchen is)
9.
Turn the dough into an oiled surface, make three rounds and brush them with the remaining 20 gr. of brown butter.
10.
Cut each round into eight pieces as if you were cutting a cake. I don't know how to explain the crescent roll shaping to you in English, because it isn't my mother language, so I'm linking you to a helpful picture tutorial by Izzy @ Top it with Cinnamon. Link is below. Sorry I can't provide the info myself, but if I tried to explain it with my own words, I'd make it look difficult when it's actually super simple.
11.
Once shaped, arrange them in two baking trays, leaving quite a lot of space between them because they rise a lot in the oven.
12.
Brush with half an egg and leave them rise covered for 30 minutes.
13.
Bake in a preheated oven at 200ºC for 12-15 minutes.
14.
Once they're out of the oven, you may brush them with more butter to make them shiny.

Note

You can see how to shape the crescents here.

They're tasty anyway if you don't brown the butter.

Try not to skip the vital wheat gluten part, specially if you're a begginer, because it makes kneading the dough a lot easier.

I suppose you can make these with a kitchen robot too, but I haven't tried.

These are 128732 times better lighty toasted, because the buttery flavor really shines that way.

These keep fresh 4-5 days stored in a linen bag. They are still edible (and yummy!) up to 2 weeks, but you'll have to toast them.

I strongly believe these freeze wonderfully, but I haven't tried yet.

 

Have you ever run a long race? Do you enjoy carbo-loading? Or do you think you’d enjoy it?

I myself am so nervous and excited at the same time about mine. Please wish me luck and the strenght to make it trough Sunday without eating any cookie to the finish line!

Happy weekend!

Consuelo

67 Comments

  • Reply cindyeikenberg November 1, 2013 at 11:23 am

    Consuelo, these look amazing! I love bread and crescent rolls are one of my favorites.Thanks for sharing your recipe and pinning! Hope you have a happy Friday and a wonderful weekend!

    • Reply Consuelo November 1, 2013 at 6:02 pm

      Thank you Cindy! I hope you have a wonderful weekend too 😀

  • Reply Sugar and Cinnamon November 1, 2013 at 11:28 am

    The addition of brown butter is genius! Have never thought of adding it to a recipe like this but I bet they taste great!

    • Reply Consuelo November 1, 2013 at 6:02 pm

      They do! 😉 Thank you! x

  • Reply Ashley November 1, 2013 at 12:02 pm

    Good luck on your half marathon! I’m sure you’ll do great : ) And these crescent rolls sound amazing – especially with the brown butter! Have a great weekend Consuelo!

    • Reply Consuelo November 1, 2013 at 6:02 pm

      Thank you so much, I’m so nervous right now oops.
      You too have a great weekend :)

  • Reply Shundara@SavyNaturalista November 1, 2013 at 3:14 pm

    Good Luck on your Marathon! I love Carb loading, best thing ever especially when Mac and Cheese is involved. The crescent rolls look so yummy I would love to have a few right about know! :)

    • Reply Consuelo November 1, 2013 at 6:03 pm

      Mac and Cheese really makes the whole thing better 😉 Thank you so much, Shundara! x

  • Reply Davida @The Healthy Maven November 1, 2013 at 4:28 pm

    I’m the opposite of you and could all ALL THE CARBS all day everyday lol! Good luck on Sunday love. You trained hard and you carbo loaded when you could so it’s just a short 13.1 jog in front of you. You got this girl 😉

    • Reply Consuelo November 1, 2013 at 6:04 pm

      Awww, thank you so much for you support! I’m so nervous though :(( But thanks, it means a lot! x

  • Reply caileejoy November 1, 2013 at 5:12 pm

    Wow!! These look so yummy!! I can almost taste them :)

    • Reply Consuelo November 1, 2013 at 6:04 pm

      Thanks Cailee 😀

  • Reply Ashley - Baker by Nature November 1, 2013 at 6:33 pm

    Did someone say brown butter…?! I’m So in.

    • Reply Consuelo November 1, 2013 at 11:33 pm

      Isn’t it superb??

  • Reply Monica November 1, 2013 at 6:55 pm

    Good luck on your half marathon! Way to go! I wish I didn’t adore pasta, rice, potatoes – those are some of my favorite things. Maybe I should try a half marathon just so I can carb-up! : ) These crescent rolls look so good – I’d love them on my breakfast table this weekend!

    • Reply Consuelo November 1, 2013 at 11:34 pm

      Thank you so so much, Monica!
      These are aweosme for weekend breakfasts, I hope you get to make them ;D

  • Reply Nicole @ Young, Broke and Hungry November 1, 2013 at 7:07 pm

    I totally want to carb load with these brown butter crescent rolls.

    • Reply Consuelo November 1, 2013 at 11:34 pm

      So I do, I wish I had any left! x

  • Reply Laurel y Menta November 1, 2013 at 11:36 pm

    Pueden tener mejor pinta?? Deliciosos Consuelo.
    Y suerte en la maratón…
    Besitos.

    • Reply Consuelo November 1, 2013 at 11:41 pm

      ¡Muchas gracias! x

  • Reply thatskinnychickcanbake November 2, 2013 at 3:08 am

    I wish I had an excuse to carbo load! These look phenomenal..especially with the brown butter!!

    • Reply Consuelo November 2, 2013 at 10:20 am

      Any excuse is a great excuse to eat crescent rolls 😉 Thanks! x

  • Reply Christin@SpicySouthernKitchen November 2, 2013 at 3:15 am

    Your Brown Butter Crescent Rolls look marvelous Consuelo! I don’t think I’d want to tell anyone I made them so I could have them all for myself. Good luck with your 1/2 marathon. Can’t wait to hear about it

    • Reply Consuelo November 2, 2013 at 4:22 pm

      Thank you so much Christin! I’ll try to write a post about it 😉

  • Reply lizzygoodthingsLizzy November 2, 2013 at 8:27 am

    Hi Consuelo! Your rolls look and sound quite divine! Oh how I wish I could tolerate bread more often… I love it so. Best wishes for your marathon! Go you!

    • Reply Consuelo November 2, 2013 at 10:19 am

      Hi Lizzi! Thank you so much for your swee words :)

  • Reply MoonLight @ AWorldInMyOven November 2, 2013 at 9:12 am

    This is such a brilliant recipe! The last time I tried making these I made puff pastry (rolling the butter into the dough was such a pain!), but this looks so much easier.. and so delicious too! Also, I’ve never tried browned butter before, but you’ve inspired me to try!

    • Reply Consuelo November 2, 2013 at 4:22 pm

      These are super easy to make indeed, I hope you get to try them :)

  • Reply Kelly November 2, 2013 at 12:55 pm

    These crescent rolls look fantastic Consuelo and I love the sound of brown butter in here! Would love a few of these for breakfast:) Good luck with your half marathon, I’m sure you’ll do great:) Have a wonderful weekend!

    • Reply Consuelo November 2, 2013 at 4:23 pm

      They’re lovely for breakfast with a dab of butter and jam, yum! Thank you so much, Kelly 😀

  • Reply Yeste Lima November 2, 2013 at 5:14 pm

    Esto lo hago….¡¡lo hago…como me llamo Yeste!!

    Qué buenos, madre, me gustan con locura y uno de éstos me como yo, ¡vamos, si me lo como!, jaja

    Besos apretaos, Consuelo, y de nuevo gracias por compartirlo.

    • Reply Consuelo November 3, 2013 at 7:34 pm

      Pues espero que te gusten, mucho mucho :) Besos.

  • Reply Pamela @ Brooklyn Farm Girl November 2, 2013 at 6:18 pm

    Oh yes! Breakfast, lunch, dinner, snacks, I’m all over these rolls! Girl. Pinning!

    • Reply Consuelo November 3, 2013 at 7:35 pm

      Thanks Pamela 😀

  • Reply Ruby @ The Ruby Red Apron November 3, 2013 at 3:40 am

    These crescent rolls look absolutely perfect! I made medialunas not long ago — which are kind of similar… But I have to totally try this recipe. Good luck on Sunday!

    • Reply Consuelo November 3, 2013 at 7:35 pm

      Thank you so much, Ruby!
      It went all well, yay 😀

  • Reply Monet November 3, 2013 at 4:13 am

    Um…why don’t I have ten of these in front of me right now? They look just perfect. I will be making these for soup night on Thursday!

    • Reply Consuelo November 3, 2013 at 7:36 pm

      Aww, I hope you’ll love them :)

  • Reply Cate @ Chez CateyLou November 3, 2013 at 3:01 pm

    These look perfect! I am such a sucker for anything with browned butter in it. Good luck with the half marathon today, hope you have a huge muffin waiting for you!

    • Reply Consuelo November 3, 2013 at 7:36 pm

      Thank you Cate! I didn’t though. When I crossed the finish line someone had eaten all the muffins I had made :(( But the half marathon went well! :)

  • Reply blahnikbaker November 3, 2013 at 8:11 pm

    I love rolls and these with brown butter are for sure a favorite already. You know I love brown butter too. How did the race go? I know you rocked it girl!!

    • Reply Consuelo November 3, 2013 at 11:23 pm

      Yeah brown butter must be the best thing ever!
      Aww it went perfect, better than expected! Thanks, love! x

  • Reply Allie BakingAMoment November 3, 2013 at 10:04 pm

    These are the prettiest little rolls! At first I was intimidated, I thought they’d be hard to make, but now you’ve talked me into it! I’m pinning… but I have a question about vital wheat gluten- I’m not seeing when it goes in. Forgive me if I’ve just missed it! And good luck with the marathon!

    • Reply Consuelo November 3, 2013 at 11:25 pm

      The are so easy to make, I hope you try them!
      Ooops I forgot to include it on the instructions, but it goes with the flour, because it loooks like flour too and I kind of took it for granted. I’m sorry!
      Thank you so much, Allie :)

  • Reply ashley November 3, 2013 at 11:12 pm

    I hope your half marathon went well!!! Let us know!! These look like the perfect way to get some carbs!

    • Reply Consuelo November 3, 2013 at 11:25 pm

      Yes, it did! I’m writing a post about it right now. Thanks! x

  • Reply Mary Frances @ The Sweet {Tooth} Life November 3, 2013 at 11:37 pm

    I’ve not run a race so I don’t know, but carb loading sounds delicious! :) Oh my goodness, these crescent rolls look PERFECT. I have not seen a whole wheat version and cresecent rolls have always been on my bucket list – you are so good Consuelo! Pinning this; they look so nice and toasty and buttery. Hope your race went well! xx

  • Reply Kiran @ KiranTarun.com November 4, 2013 at 7:46 am

    I’d go on a carb fest too if it involves delicious brown butter! That stuff is liquid gold to me. And these rolls are just divine :)

    • Reply Consuelo November 4, 2013 at 4:01 pm

      Aw yes, brown butter is perfect! Thanks! x

  • Reply Anne ~ Uni Homemaker November 4, 2013 at 8:38 am

    Everything is better with brown butter! Love these crescent rolls. They are the perfect for breakfast/brunch. YUM Consuelo!

    • Reply Consuelo November 4, 2013 at 4:01 pm

      Yes, they made a lovely breakfast! Thanks :)

  • Reply Jamie@Milk N Cookies November 4, 2013 at 1:10 pm

    Hope your race went well!

    Carbs are my downfall, so I definitely wouldn’t have problems loading up on pasta, bread, or potatoes before a race. But these brown butter crescent rolls would definitely be one of my favorite ways to prep for a big race. Yum!!

    • Reply Consuelo November 4, 2013 at 4:02 pm

      It did, thank you very much!
      Hahaha yes, they were one of my favorite things about race training 😉

  • Reply Joanne November 4, 2013 at 3:01 pm

    I feel like my race would have gone a LOT better if I had eaten these the night before! Yum. I want to hear details on your race!!

    • Reply Consuelo November 4, 2013 at 4:03 pm

      Yay, I just wrote a post!
      I hope yours went well too. I thought of you when I crossed the finish line because you must have been starting yours by then 😉

  • Reply Coconut Mocha Energy Bars + {First!} Half-Marathon Recap - honey & figs November 4, 2013 at 3:59 pm

    […] On the even brighter side I had layer cake when I got home. Brown Butter Layer Cake with Nutella Buttercream (a post on it is coming next week!). It was so good that it made me want to run a half-marathon every week so I can reward my self. I’m hopefully running Madrid’s half-marathon next April and I’d love to make it to London’s next year as well. Keep your fingers crossed for me! It is going to be hard, but I’m sure I’ll be able to get trough it with effort. And carbs. And Brown Butter Crescent Rolls. […]

  • Reply Asmita (@FoodieAsmita) November 6, 2013 at 5:50 pm

    So inviting! Would love these with my morning chai.

    • Reply Consuelo November 6, 2013 at 10:39 pm

      Aww, they would be perfect with chai tea indeed :)

  • Reply Tina @ Tina's Chic Corner November 7, 2013 at 3:16 pm

    Um, I pretty much live for carbs. Hehe. The melted butter in the pics is making me hungry!

    • Reply Consuelo November 7, 2013 at 6:22 pm

      I know right? 😉 It’s homemade butter and it makes me hungry as well hehe

  • Reply How to Brown Butter - honey & figs November 8, 2013 at 10:10 pm

    […] Brown Butter Crescent Rolls – c’mon, you need these for Thanksgiving! […]

  • Reply Shelley @ Two Healthy Kitchens November 9, 2013 at 2:59 am

    Really – how could crescent rolls get any better??? Oh, wait – now I know – just add browned butter! Brilliant! 😀 I can just imagine the wonderful layers of flavor that would add – such a great idea!!!! Consuelo, you are like the very best kind of crazy-evil genius in the kitchen! I can’t wait to see what you dream up next!

    • Reply Consuelo November 9, 2013 at 12:35 pm

      Yeah, they have an amazing depth of flavor, I wish I still had some left!
      Awwh thank you so so so much, your words make my day 😀

  • Reply cindy November 14, 2013 at 1:34 pm

    hi
    can you put this receipe in the regular measurements like i/2 cup or 1 cup dont have any idea how to prepare it this way. thanks for cresent rolls thanks cindyyyy

    • Reply Consuelo November 14, 2013 at 3:45 pm

      Hi Cindy!
      I can translate the recipe from grams to cups for you if you want. However, using a scale is more precise, and it always yields better results for me. I can’t ensure how the recipe will turn out if using cups, because it is less precise.

      2.5 cups bread flour
      1 (heaped tbsp.) vital wheat gluten
      1/4 tsp. salt
      2 tbsp. sugar
      2 tbsp. brown butter
      half a 25 gr. cube of fresh yeast
      1 egg
      a little bit less than 1/2 cup of milk
      1 + 1/2 tbsp brown butter (to brush them)
      1 egg yolk or 1/2 an egg (to brush them)

      I hope I helped! x

  • Reply Amanda Courtright November 22, 2013 at 2:57 pm

    These look delightful! This is probably a silly question to you, but what is wheat gluten? I am unfamiliar with this ingredient.

    • Reply Consuelo November 22, 2013 at 3:42 pm

      Thanks Amanda! No problem in asking though, it’s not a familiar ingredient!

      Vital Wheat Gluten is like the “component” in flour that makes breads rise higher because it helps them develope their structure. You can use more flour instead of it if you can’t get it, but I recommend using it since it makes bread much fluffier and it also makes the dough easier to knead/handle.
      You can buy it in health food stores and I think that KAF sells it as well if you happen to live in the US. I bought mine at my local health food store and it’s quite an unexpensive ingredient, so it’s worth using!

      I hope I helped! x

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