Crescent Rolls

1. Scale dough into 20-ounce (600-g) units.

2. After rounding and benching, flatten the dough and roll it out into a circle 12 inches (30 cm) across.

3. With a pastry wheel, cut the dough circle into 12 equal wedges or triangles. (Alternative method: For large quantities of dough,roll it out into a rectangle and cut like croissant dough. See Figure 30.19 on p. 929)

4. Roll the triangles into crescents using the same technique as for croissants (see Figure 30.19 on p.929).

Note: If using soft roll dough, brush the dough with butter before cutting it into triangles. Do not use any fat with hard roll doughs.

Figure 30.5 Making club rolls.

(a) Flatten the piece of dough roughly into a rectangle.

(b) Begin to roll the dough by folding over the back edge of the rectangle. Press the seam firmly with your fingertips.

(d) When the roll is finished, seal the seam well so that you have a tight roll.

(e) Dock the proofed roll with a single slash to give the baked roll this appearance.

(a) Flatten the piece of dough roughly into a rectangle.

(b) Begin to roll the dough by folding over the back edge of the rectangle. Press the seam firmly with your fingertips.

(c) Continue to roll the dough, always pressing the seam firmly after each turn. As you roll the dough, the front edge will appear to shrink. Stretch the front corners as shown by the arrows to keep the width uniform.

(d) When the roll is finished, seal the seam well so that you have a tight roll.

(e) Dock the proofed roll with a single slash to give the baked roll this appearance.

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