Best Ever Crescent Rolls Recipe

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Best Ever Crescent Rolls Recipe
Best Ever Crescent Rolls Recipe photo by Taste of Home
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Best Ever Crescent Rolls Recipe

Read Reviews
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My daughter and I have cranked out dozens of homemade crescent rolls. It’s a real team effort. I cut the dough into pie-shaped wedges; she rolls. —Irene Yeh, Mequon, Wisconsin
MAKES:
32 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 10 min./batch
MAKES:
32 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 10 min./batch

Ingredients

  • 3-3/4 to 4-1/4 cups all-purpose flour
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 teaspoon salt
  • 1 cup whole milk
  • 1/2 cup butter, cubed
  • 1/4 cup honey
  • 3 large egg yolks
  • 2 tablespoons butter, melted

Directions

Combine 1-1/2 cups flour, yeast and salt. In a small saucepan, heat milk, cubed butter and honey to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add egg yolks; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 45 minutes.
Punch down dough; place in a resealable plastic bag. Seal and refrigerate overnight.
To bake, turn dough onto a lightly floured surface; divide in half. Roll each portion into a 14-in. circle; cut each circle into 16 wedges. Lightly brush wedges with melted butter. Roll up from wide ends, pinching pointed ends to seal. Place 2 in. apart on parchment paper-lined baking sheets, point side down. Cover with lightly greased plastic wrap; let rise in a warm place until doubled, about 45 minutes.
Preheat oven to 375°. Bake until golden brown, 9-11 minutes. Remove from pans to wire racks; serve warm.
Freeze option: Immediately after shaping, freeze rolls on parchment paper-lined baking sheets until firm. Transfer to a resealable plastic bag; return to freezer. Freeze up to 4 weeks. To use, let rise and bake as directed, increasing rise time to 2-1/2 to 3 hours.
Yield: 32 rolls.
Editor's Note: To make filled crescent rolls, sprinkle dough with filling of choice immediately after brushing with butter; shape and bake as directed.
Chive Crescents: Divide 2/3 cup minced fresh chives between two circles of dough.
Orange-Pecan Crescents: Toss 1 cup finely chopped pecans with 1/3 cup sugar and 4 teaspoons grated orange peel; divide mixture between two circles.
Cranberry-Thyme Crescents: Toss 1 cup finely chopped dried cranberries with 2/3 cup finely chopped walnuts and 2 teaspoons minced fresh thyme leaves; divide mixture between two circles.
Originally published as Best Ever Crescent Rolls in Taste of Home December 2016

Nutritional Facts

1 roll: 104 calories, 4g fat (3g saturated fat), 28mg cholesterol, 107mg sodium, 14g carbohydrate (3g sugars, 1g fiber), 2g protein.

  • 3-3/4 to 4-1/4 cups all-purpose flour
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 teaspoon salt
  • 1 cup whole milk
  • 1/2 cup butter, cubed
  • 1/4 cup honey
  • 3 large egg yolks
  • 2 tablespoons butter, melted
  1. Combine 1-1/2 cups flour, yeast and salt. In a small saucepan, heat milk, cubed butter and honey to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add egg yolks; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 45 minutes.
  3. Punch down dough; place in a resealable plastic bag. Seal and refrigerate overnight.
  4. To bake, turn dough onto a lightly floured surface; divide in half. Roll each portion into a 14-in. circle; cut each circle into 16 wedges. Lightly brush wedges with melted butter. Roll up from wide ends, pinching pointed ends to seal. Place 2 in. apart on parchment paper-lined baking sheets, point side down. Cover with lightly greased plastic wrap; let rise in a warm place until doubled, about 45 minutes.
  5. Preheat oven to 375°. Bake until golden brown, 9-11 minutes. Remove from pans to wire racks; serve warm.
    Freeze option: Immediately after shaping, freeze rolls on parchment paper-lined baking sheets until firm. Transfer to a resealable plastic bag; return to freezer. Freeze up to 4 weeks. To use, let rise and bake as directed, increasing rise time to 2-1/2 to 3 hours.
    Yield: 32 rolls.
Editor's Note: To make filled crescent rolls, sprinkle dough with filling of choice immediately after brushing with butter; shape and bake as directed.
Chive Crescents: Divide 2/3 cup minced fresh chives between two circles of dough.
Orange-Pecan Crescents: Toss 1 cup finely chopped pecans with 1/3 cup sugar and 4 teaspoons grated orange peel; divide mixture between two circles.
Cranberry-Thyme Crescents: Toss 1 cup finely chopped dried cranberries with 2/3 cup finely chopped walnuts and 2 teaspoons minced fresh thyme leaves; divide mixture between two circles.
Originally published as Best Ever Crescent Rolls in Taste of Home December 2016

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s_pants User ID: 174050 257901
Reviewed Dec. 9, 2016

"These were good, but I have made better, more melt-in-your-mouth crescent rolls. I like the idea of refrigerating the dough the night before."

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