Jam-filled Sweet Crescent Rolls

• temps total: 1 hour 34 minutes

Ingrédients

2 ¼ tsp (1 packet) active dry yeast

¼ cup warm milk (110°F)

2 Tbsp sugar

1 large egg

2 Tbsp unsalted butter, melted

1 ½ cups all-purpose flour

¼ tsp salt

½ cup fruit jam (strawberry, raspberry, or cherry)

1 egg (for egg wash)

Optional: 1 Tbsp melted butter + 1 Tbsp sugar for glaze

Instructions

Activate Yeast:

In a bowl, mix warm milk, yeast, and sugar. Let stand 5–10 minutes until foamy.

Make Dough:

Add egg, melted butter, flour, and salt. Mix and knead until soft and smooth (about 8 minutes).

Rise:

Cover and let rise in a warm place for 1 hour, or until doubled.

Shape:

Roll dough into an ⅛-inch thick circle. Cut into 8 wedges (like a pizza).

Fill:

Place 1 tsp jam near the wide edge of each wedge. Fold the edge slightly over the jam.

Cut 3–4 small slits in the folded edge with a pizza cutter.

Roll:

Roll each wedge from the wide side toward the tip to form a crescent shape.

Bake:

Place on a parchment-lined tray, brush with beaten egg.

Bake at 350°F (175°C) for 18–20 minutes, until golden.

Finish:

Brush with melted butter and sprinkle with sugar (optional). Cool on a rack.

Pro Tip:

For a glossy bakery finish, brush with a thin layer of warm apricot jam after baking.