Buttery Crescent Rolls Recipe
Buttery Crescent Rolls Recipe photo by Taste of Home

Buttery Crescent Rolls Recipe

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I always have to double the recipe for these buttery rolls because they never last long. You can shape them any way you like, but to me, a crescent shape is so pretty. —Kelly Kirby, Westville, Nova Scotia
TOTAL TIME: Prep: 35 min. + rising Bake: 10 min.
MAKES:24 servings
TOTAL TIME: Prep: 35 min. + rising Bake: 10 min.
MAKES: 24 servings


  • 1 tablespoon active dry yeast
  • 1 teaspoon plus 1/3 cup sugar
  • 1/2 cup warm water (110° to 115°)
  • 1/2 cup butter, softened
  • 1/2 cup warm 2% milk (110° to 115°)
  • 1 large egg
  • 3/4 teaspoon salt
  • 4 cups all-purpose flour

Nutritional Facts

1 each: 128 calories, 4g fat (3g saturated fat), 19mg cholesterol, 107mg sodium, 19g carbohydrate (4g sugars, 1g fiber), 3g protein Diabetic Exchanges:1 starch, 1 fat


  1. In a large bowl, dissolve yeast and 1 teaspoon sugar in warm water. Add butter, milk, egg, salt, remaining sugar and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
  2. Turn 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 and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place point side down 2 in. apart on greased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place until doubled, about 30 minutes.
  4. Preheat oven to 350°. Bake 10-12 minutes or until golden brown. Remove from pans to wire racks. Yield: 2 dozen.
Originally published as Butterhorns in Taste of Home August/September 2010, p85

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Reviewed Nov. 26, 2015

"I made these for our Thanksgiving dinner and I have to admit that they are exceptionally good. I followed the recipe exactly and they were delicious. They are a tender, yeasty roll and so good. I highly recommend this recipe as a Volunteer Field Editor for Taste of Home."

Reviewed Nov. 11, 2014

"These were so easy, and very delicious! Thanks for sharing!"

Reviewed Jun. 4, 2012

"I haven't had to buy a tube of crescent rolls since getting this recipe...this one's a keeper!!"

Reviewed Dec. 24, 2011

"I've made these many times and every time I get the same positive response! They are absolutely delicious!"

Reviewed Oct. 14, 2011

"These are easy. I did have a bit of trouble with them unrolling in the oven so some of them weren't as pretty as I would have liked, but they were tasty."

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