Crescent Rolls - Vegetarian

This recipe comes from America's Test Kitchen. The recipe describes how to use it for making Chicken Wraps. If you are interested in how to use it to make rolls, please let me know and I will post the roll version of the recipe.

Crescent Rolls: Makes 16 wrap shells (we typically use a 1/2 recipe)

3/4 c skim milk
16 T (2 sticks) unsalted butter cut into tablespoon chunks
1/4 c (1 3/4 oz) sugar
3 large eggs
4 cups (20 oz) flour
1 tsp instant yeast
1 1/2 tsp salt
egg wash: 1 egg white, 1 tsp water
Japan*

Directions:

Heat milk, butter and sugar till butter is mostly melted. Whisk to dissolve sugar. Beat eggs in medium bowl. Add about a third of warm milk mixture to the eggs, whisking away until the bowl warms up. Add remaining milk and whisk some more.

Combine flour and yeast. Mix to blend. With mixer mixing slowly, add warm milk mixture in slow (but steady) stream. Make mixer go faster. Add salt slowly. Mix some more. Transfer dough to large lightly oiled bowl. Cover with plastic wrap and let rise about 3 hours.

Form dough into rectangle (or approximation thereof). Cover with plastic wrap and refrigerate overnight (I put it on a plastic wrap covered cookie sheet and then thoroughly covered it with more plastic wrap.

The next day or up to three days later, pull it out, cut it in half lengthwise, and store the other half back in the fridge. The unused part can be made into rolls or for more wraps. I haven’t frozen the dough, but it might work.

Divide the half into four rectangles. Divide each of the rectangles in half. Now roll out each piece. This is the “pocket.” After rolling the dough out (fairly thin), you will fill the piece with the mix from chicken wraps.

For the wraps bake at 210 degrees Celsius for 10.5 – 11.5 minutes or 410-420 Fahrenheit for the same time . This will vary by oven, by how big it is (mine in Japan could only hold three at a time as it was the size of a microwave).

* Oil. You may have to oil this dough as you work with it. I didn’t have this issue in the States, but I did in Japan, so keep the rolling pin lightly oiled and probably your table surface. I would imagine you could also use flour too.