Rose crescent rolls
This is a recipe for small crescent rolls, very soft and buttery, ideal for breakfast or pudding. They’re like a small croissants but more fluffy than flaky.
250g plain white flour
125g butter, grated
8g dried yeast
1 tsp sugar
2 tbsp icing sugar
Gently warm the milk, then stir in the dried yeast and the tsp of sugar. Cover, and leave to rise for 15 min until frothy.
In a large bowl, mix the flour with butter, rubbing with your fingertips until it looks like breadcrumbs. In a different bowl, whisk together the egg and icing sugar until smooth, then pour both it and the yeast mixture into the bowl with flour. Knead the dough is smooth and soft, around 8-10 mins. Cover the dough, and put into the fridge for 2 hours.
Preheat the oven to 200’C.
Take your dough from the fridge, place on a lightly floured surface, and then divide into 3 pieces.
One by one, roll each piece out into a circle, around 3-4mm thick, and cut into 8 pieces (like a pizza). Put a tsp of rose confiture on the wider edge and roll it in, starting from the outside edge of the triangle. Once rolled, curl the roll slightly into a crescent shape. Place on a baking paper or greased non-stick baking tray. Brush with melted butter, and bake for 15 min. until golden brown.
Cool on a wire rack before serving.