Heavenly Crescent Rolls (3 Ways)

The fluffiest and most tender rolls you could possibly eat, kicked up a notch! One amazing dough, Three different fillings. There's the creamy Nutella filled, the gooey mozzarella stuffed and the timeless classic plain butter.

📝 Ingredients

• 4 to 6oz (114g to 170g) mozzarella cheese, shredded or cubed into 8 equal portions
• 1 tablespoon olive oil
• 1 oz (28g) grated parmesan cheese
• Italian seasoning or any combination of dried herbs
• 1/3 cup water, warmed to 110-115F (very warm to the touch)
• 1 1/3 cups whole milk, warmed to110-115F (very warm to the touch)
• 5 tablespoons (2 1/2oz/ 71g) unsalted butter, melted and cooled, plus 6 tablespoons (3oz/ 85g) (divided) softened for brushing
• 1 egg, at room temperature
• 1/3 cup (2 1/2oz/ 70g) sugar
• 2 1/4 teaspoon instant dry yeast (not active dry yeast)*
• 1 3/4 teaspoon salt
• 5 1/4 to 5 1/2 cups (656g-688g) all-purpose flour*
• 8 tablespoons (4oz/ 114g) Nutella
• 1 oz (28g) milk chocolate, melted

👨‍🍳 Instructions

1. 1Whisk the water, milk, 5 tablespoons (71g) of...: Whisk the water, milk, 5 tablespoons (71g) of melted butter and egg in a small bowl or liquid measuring cup; set aside.
2. 2Whisk 2 cups (240g) of the flour, sugar,...: Whisk 2 cups (240g) of the flour, sugar, yeast and salt together in the bowl of a stand mixer.
3. 3Pour the milk mixture into the flour mixture...: Pour the milk mixture into the flour mixture and stir until combined.
4. 4Attach the dough hook to the stand mixer...: Attach the dough hook to the stand mixer and on low speed, gradually add in the remaining 2 1/2 cups of flour.
5. 5Increase the speed to medium low and knead...: Increase the speed to medium low and knead until the dough is smooth, elastic and slightly sticky or tacky, about 4-5 minutes. The dough should only stick to the bottom of the bowl but pulls away from the sides. If this is not the case and the dough is still very wet, then add more flour, 1 tablespoon at at time until the dough clears the side of the bowl.
6. 6Transfer the dough to a large oiled bowl...: Transfer the dough to a large oiled bowl and cover with plastic wrap. Allow the dough to rise in a warm place* until doubled in size, about 1 1/2 hours.
7. 7Butter a 10X15 inches baking sheet and set...: Butter a 10X15 inches baking sheet and set aside.
8. 8Transfer the dough to a well floured counter...: Transfer the dough to a well floured counter and shape into a rough rectangle. Cut into 3 equal portions. Shape each portion into a ball and cover with plastic wrap to prevent them from drying out.
9. 9Take one of the balls and roll into...: Take one of the balls and roll into a large circle, about 12 inches.
10. 10Spread evenly with 1 1/2 tablespoons of the...: Spread evenly with 1 1/2 tablespoons of the softened butter then cut into 4 equal quarters. Cut each quarter in half to make 8 wedges altogether.
11. 11Roll up each wedge starting from the wide...: Roll up each wedge starting from the wide (outside) edge, tucking the narrow end underneath.
12. 12Arrange the rolls in the buttered baking sheet,...: Arrange the rolls in the buttered baking sheet, fitting 8 in a row, making sure that the plain butter ones are in the middle.
13. 13Follow steps 11 and 12, then scoop 1...: Follow steps 11 and 12, then scoop 1 tablespoon of Nutella on the wide (outside) edge of each wedge.
14. 14Roll each wedge starting with the wide (outside)...: Roll each wedge starting with the wide (outside) edge, using your finger to press the dough over the Nutella to seal it in. Arrange on the baking sheet, tucking the thin end underneath.
15. 15Follow steps 11 and 12, then place about...: Follow steps 11 and 12, then place about a tablespoon (1/2-3/4oz) of cheese on the wide (outside) edge of each wedge.
16. 16Roll each wedge starting with the wide (outside)...: Roll each wedge starting with the wide (outside) edge, using your finger to press the dough over the cheese to seal it in. Arrange on the baking sheet, tucking the thin end underneath.
17. 17Brush with olive oil, sprinkle with grated parmesan...: Brush with olive oil, sprinkle with grated parmesan and italian seasoning.
18. 18Now you have 3 rows of 8. Cover...: Now you have 3 rows of 8. Cover loosely with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
19. 19During the last 15 minutes of rising, preheat...: During the last 15 minutes of rising, preheat the oven to 375F/190C.
20. 20Remove plastic wrap and bake the rolls for...: Remove plastic wrap and bake the rolls for 15-19 minutes until golden brown. Remove from the oven and brush only the plain and Nutella rolls with the remaining 2 tablespoons of butter.
21. 21Let cool slightly before serving.
22. 22Optional: With the melted chocolate, pipe the word...: Optional: With the melted chocolate, pipe the word 'Nutella' on the Nutella stuffed rolls or make random drizzles or squiggles.
23. 23Enjoy warm or allow to cool and store...: Enjoy warm or allow to cool and store in an airtight container. Fresh out of the oven, they just melt in the mouth.