Low Sodium Buttery Crescent Rolls

AuthorsodiumoptionalRatingDifficultyIntermediate

If you love those crescent rolls that come in a tube, then you will love this homemade low sodium crescent rolls. These fluffy, buttery crescent rolls are a delicious addition to any dinner table. Kathy from SodiumOptional.com had her father-in-law’s homemade jam made with fruit from his cherry tree to go along with the crescent rolls!

Yields18 ServingsPrep Time3 hrs 15 minsCook Time10 minsTotal Time3 hrs 25 mins

Ingredients
 1 cup Warm water about 110°F to 115°F
 3 tbsp Sugar
 1 Egg
 ¼ cup Softened butter
 3 ¼ cups All purpose flour, add 1/4 cup if needed

1

Dissolve the yeast and sugar in the warm water in a large bowl. Let rest for a few minutes until the yeast begins to foam.

2

Whisk in the powdered milk, egg, and softened butter. (The butter will leave a few lumps; that is okay.)

3

Add the flour about ¾ cup at a time until the dough is firm enough to knead (roughly 2.5-3 cups). Once you can handle the dough, begin to knead it, adding the remaining flour as needed. (I like to knead mine on a silicone baking mat or parchment paper to make clean up easy.) Knead the dough for 5-8 minutes (you can use a large stand mixer with a dough hook for this). The dough should be smooth and elastic when you are finished.

4

Place the dough into a cleaned, oiled bowl. Put the bowl in a warm place and let rise until the dough has doubled in size (about 60-90 minutes).*

5

Punch down the dough and allow it to rise once more until doubled in size (about 30 minutes).

6

Punch the dough down once more and divide into three balls. Working with one ball of dough at a time, roll out the dough until it is about 10-12" in diameter and about ¼ inch thick.
Cut the dough into 12 equal-sized wedges. Roll the wedges into crescent shapes, beginning at the widest part of the wedge. **

7

Place on a baking sheet several inches apart, curving the ends in so that they are half-moon shaped. Cover with a light towel and let rise for about 20 minutes.

8

Preheat the oven to 400°F.

9

Once the oven has preheated, bake the rolls for about 8-10 minutes or until golden brown.

10

Remove the rolls from the oven and enjoy!

Nutrition Facts

Serving Size 2

Servings 18


Amount Per Serving
Calories 129.4
% Daily Value *
Total Fat 3.1g5%
Saturated Fat 1.7g9%
Cholesterol 17.1mg6%
Sodium 15.2mg1%
Potassium 73.1mg3%
Total Carbohydrate 21.6g8%
Dietary Fiber .7g3%
Sugars 3.1g
Protein 3.6g8%

Phosphorus 3.5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Tip:  When the dough is still in the dough rising, if you place the dough in the oven with the light on (make sure the oven itself is off), it makes a nice warm spot to let your dough rise. The first time you try this, check on your dough every 15 minutes or so to make sure that it isn’t getting too warm. You are shooting for about 85°F.

* If you are going to refrigerate the dough for later in the week, stop at this step. Punch the dough down, cover with plastic wrap and refrigerate. When you want to bake the rolls, allow the dough to come to room temperature and continue with the recipe from step 6 onward.

** If you are going to freeze the rolls, stop at this step. As you shape the crescent rolls, place them on a flat surface (like a platter or a cookie sheet) that will fit in your freezer. Once they are frozen solid, you can transfer them to a freezer bag or other freezer-safe container and put them back in the freezer. When you are ready to bake the rolls, remove as many as you'd like from the freezer and place them directly on a baking sheet. You can either bake them immediately ( 8-10 min at 400°F) or allow them to thaw/rise (see blog post for the differences).

Source: 

Kathy - SodiumOptional

Ingredients

Ingredients
 1 cup Warm water about 110°F to 115°F
 3 tbsp Sugar
 1 Egg
 ¼ cup Softened butter
 3 ¼ cups All purpose flour, add 1/4 cup if needed

Directions

1

Dissolve the yeast and sugar in the warm water in a large bowl. Let rest for a few minutes until the yeast begins to foam.

2

Whisk in the powdered milk, egg, and softened butter. (The butter will leave a few lumps; that is okay.)

3

Add the flour about ¾ cup at a time until the dough is firm enough to knead (roughly 2.5-3 cups). Once you can handle the dough, begin to knead it, adding the remaining flour as needed. (I like to knead mine on a silicone baking mat or parchment paper to make clean up easy.) Knead the dough for 5-8 minutes (you can use a large stand mixer with a dough hook for this). The dough should be smooth and elastic when you are finished.

4

Place the dough into a cleaned, oiled bowl. Put the bowl in a warm place and let rise until the dough has doubled in size (about 60-90 minutes).*

5

Punch down the dough and allow it to rise once more until doubled in size (about 30 minutes).

6

Punch the dough down once more and divide into three balls. Working with one ball of dough at a time, roll out the dough until it is about 10-12" in diameter and about ¼ inch thick.
Cut the dough into 12 equal-sized wedges. Roll the wedges into crescent shapes, beginning at the widest part of the wedge. **

7

Place on a baking sheet several inches apart, curving the ends in so that they are half-moon shaped. Cover with a light towel and let rise for about 20 minutes.

8

Preheat the oven to 400°F.

9

Once the oven has preheated, bake the rolls for about 8-10 minutes or until golden brown.

10

Remove the rolls from the oven and enjoy!

Low Sodium Buttery Crescent Rolls

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