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Buttery Crescent Rolls Recipe

Buttery Crescent Rolls Recipe

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. YIELD:24 servings

Ingredients

  • 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

Directions

  • 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.

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.

Reviews for Buttery Crescent Rolls

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MY REVIEW
MarineMom_texas
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."

MY REVIEW
IslandWife
Reviewed Nov. 11, 2014

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

MY REVIEW
sweetpea_119
Reviewed Jun. 4, 2012

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

MY REVIEW
kaybeealaska
Reviewed Dec. 24, 2011

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

MY REVIEW
jajm6
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."

MY REVIEW
hopels
Reviewed Apr. 12, 2011

"Wow, so simply. Everyone thinks I worked hard on these. Can't wait to try cinnamon rolls."

MY REVIEW
Karli Gorsline
Reviewed Dec. 29, 2010

"I was a little intimidated to try this recipe but I'm so glad I did! The dough was so easy to work with and the rolls turned out beautiful and delicious. Next time I will double the recipe and put some in the freezer- they will be much requested!"

MY REVIEW
altaam
Reviewed Dec. 1, 2010

"Best ever bun recipe! I've used it for butterhorns, cinnamon buns and tray buns. Yummy, yummy, yummy!"

MY REVIEW
momtomatt
Reviewed Nov. 30, 2010

"This was my first time making Butterhorns. The dough is easy to work with."

MY REVIEW
nrctermite
Reviewed Sep. 20, 2010

"I have made these rolls constantly since getting the August/September 2010 issue - my absolute favorite! And I, like Kelly Kirby, must double the recipe! I have even made cinnamon rolls with the dough, yum!!! Off to make some more..."

MY REVIEW
sister2578
Reviewed Sep. 6, 2010

"My entire family loves these. I even forgot to add the 1/3 cup of sugar one time and it was still really good!"

MY REVIEW
sundiego
Reviewed Aug. 28, 2010

"I love how it melts in your mouth..."

MY REVIEW
gigigroom
Reviewed Aug. 5, 2010

"Light and tasty and oh-so-easy to make."

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