Ham Crescent Rolls
Submitted by happyzhangbo
Ham crescent rolls stuff soft, buttery yeast dough with diced ham, rolled into crescents and baked golden. A Venezuelan-style homemade take on the supermarket classic.
YIELD
8 servingsPREP
6 minCOOK
15 minREADY
3½ hrsHam crescent rolls are the homemade version of the popular convenience-store snack, done Venezuelan-style. A soft yeast dough enriched with milk, egg, oil, and sugar gets rolled into two large circles, cut into triangles, and each triangle gets topped with a generous spoon of diced ham before being rolled into its signature crescent shape.
The double brush is the secret to the lacquered top. Fresh out of the oven, they get brushed with melted butter for shine and softness. Then a second brush with beaten egg white and a quick return to the oven creates that deeply golden, bakery-window gloss that sets store-bought rolls apart from homemade ones. Two proofs (two hours plus one) develop the signature soft, airy crumb that holds the ham without getting tough.
Baker Tips
- Activate the yeast in warm (not hot) water or milk with a pinch of sugar. Dead yeast means flat dough, so test for foam before committing.
- Knead the dough until it passes the windowpane test, meaning a small piece stretches thin enough to see light through without tearing. That is when the gluten is ready.
- Proof in a warm, draft-free spot. A cold oven with the light on or a barely-warm oven (turned off) is the classic home-kitchen trick.
- Do not skip the egg white wash. It is what gives the crescents that signature glossy bakery sheen.
Variations
- Add a thin slice of Swiss cheese or mozzarella over the ham before rolling.
- Spread Dijon mustard or honey mustard on the triangle before adding ham for a tangy filling.
- Swap diced ham for smoked turkey, shredded cooked chicken, or even a chocolate-hazelnut spread for a sweet version.
Ingredients
Directions
Activate yeast.
In a large glass bowl mix sugar, salt oil, milk and flour.
Knead until mixed.
Add the egg and continue kneading, adding the yeast last.
Cover and let the dough rise in a warm place for two hours.
Knead the dough again, and then divide it in half.
Working with one half at a time, roll into a 10” circle.
Cut the flattened dough into 8 triangles.
Place ham in the widest part of each triangle.
Then roll from the wide end to make a crescent.
Place on a cookie sheet.
Cover the rolls with plastic and let rise for one hour in a warm place.
Pre-heat oven to 350 to 375 degrees Fahrenheit.
Brush melted butter on each roll and bake 15 minutes or until they are light golden.
Remove and brush with egg white.
Return them to the oven until they are golden brown.
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