Low Fiber Crescent Rolls

Total time2 hr 45 min

Prep time30 min

Cook time15 min

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Ingredients

16 servings

For the dough

¼ cup warm water (105–110°f / 40–43°c)
2 ¼ tsp active dry yeast (1 standard packet)
1 tsp granulated sugar, for proofing
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¾ cup whole milk, warmed to about 100°f (38°c)
Ingredient note
Plain whole milk has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid whole milk, please tap it and change its rating to Red.
3 tbsp granulated sugar
1 tsp fine salt
1 large egg, room temperature
4 tbsp unsalted butter, softened and cut into pieces
Ingredient note
Butter has no fiber. Counting all uses, this recipe has about 1 1/8 teaspoons per serving, which remains within the reviewed Low Residue range. If you prefer to always avoid butter, please tap it and change its rating to Red.
3 cups all-purpose flour, plus more for dusting

For shaping and finishing

2 tbsp unsalted butter, melted
Ingredient note
Butter has no fiber. Counting all uses, this recipe has about 1 1/8 teaspoons per serving, which remains within the reviewed Low Residue range. If you prefer to always avoid butter, please tap it and change its rating to Red.
1 large egg
1 tbsp whole milk
Ingredient note
Plain whole milk has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid whole milk, please tap it and change its rating to Red.
flaky sea salt, for sprinkling (optional)

Instructions

1
Combine the warm water, yeast, and 1 tsp sugar in the bowl of a stand mixer. Stir briefly and let stand until foamy and fragrant, about 5–10 minutes. If the mixture does not foam, the yeast is inactive — start over with fresh yeast.
2
Add the warmed milk, remaining 3 tbsp sugar, salt, and egg to the yeast mixture. Mix on low speed with the dough hook until combined, about 1 minute.

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