Crescents and Loaf
📜 Collection: Dwayne Collection | ✍️ Attribution: Unattributed | 📂 Category: Bread A classic guide for shaping yeast dough into golden crescent rolls and a perfectly portioned mini loaf. Ideal for versatile baking from a single batch of dough.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 20 mins | None | 12 crescents and 1 loaf |
🔪 Key Equipment
- Pastry board
- Rolling pin
- Pastry brush
- Baking sheet
- Loaf pan (7 3/8 x 3 5/8 x 2 1/4 inches)
Ingredients
Dough & Prep
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/2 recipe | Dough | divided into two equal portions (1/4 of total batch each) |
| As needed | Flour | for dusting the board |
| To taste | Butter | melted, for brushing |
Instructions
Crescents
- Roll 1/4 of the dough on a lightly floured board into an 11-inch circle.
- Brush the surface evenly with melted butter.
- Cut the circle into 12 wedges.
- Roll each wedge starting from the wide end toward the point to form crescents.
- Place each crescent point-side down on a greased baking sheet to prevent unrolling.
Loaf
- Shape the remaining 1/4 of the dough into a smooth loaf shape.
- Place the shaped dough into a greased loaf pan measuring 7 3/8 x 3 5/8 x 2 1/4 inches.
💡 Make-Ahead & Storage: Shaped crescents and loaf can be covered tightly and refrigerated overnight for a slow rise before baking the next morning.
Original Recipe Scan
