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Nhung Mít
Nhung Mít
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Friday 08 May 2026 00:04:00 GMT
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#crescenrolls #freshbread #baking #fypシ #fyp * 3½ cups all-purpose flour * 1½ trsp instant yeast * 2 tbsp sugar * 1 tsp salt * 1½ cups milk * 3 tbsp butter * 3-4 tbsp softened butter (for rolling) * 1 egg (for egg wash) * Cut 1 tbsp milk (for egg wash) INSTRUCTIONS In a large bowl, combine 3½ cups flour, 1½ tsp yeast, 2 tbsp sugar, and 1 tsp salt. Warm 1½ cups milk and 3 tbsp butter in the microwave until butter is melted, then add to your dry mixture. Mix until a shaggy dough forms.
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 * Cover and allow to rise for 1 hour until puffy and noticeably larger.
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 Pro tip: For extra flaky layers, chill the shaped crescents for 30 minutes before the final rise, then proceed with rising and baking. Storage: Store covered at room temperature for up to 3 days. Reheat in a 350°F oven for 3-5 minutes to restore crispness. Make-ahead: Shape the crescents and refrigerate overnight before the final rise. Allow to come to room temperature and rise before baking.
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 * Once risen, punch down the dough and turn onto a floured surface. Roll into a thin rectangle, approximately 12x16 inches.
 * Brush softened butter evenly all over the surface of the dough. Cut the rectangle into 8 equal pieces, then cut each rectangle diagonally to create 16 triangles.
 * Starting from the wide end of each triangle, gently roll toward the point to create a crescent shape. Place on a parchment-lined baking sheet, leaving space between each roll.
 * Cover and allow to rise for 1 hour until puffy and noticeably larger.
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 * Bake for 15 minutes, or until golden brown on top. Remove from oven and serve warm.
 Pro tip: For extra flaky layers, chill the shaped crescents for 30 minutes before the final rise, then proceed with rising and baking. Storage: Store covered at room temperature for up to 3 days. Reheat in a 350°F oven for 3-5 minutes to restore crispness. Make-ahead: Shape the crescents and refrigerate overnight before the final rise. Allow to come to room temperature and rise before baking.
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