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Buttery Crescent Rolls

 Buttery Crescent Rolls
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
24 ServingsPrep: 35 min. + rising Bake: 10 min.


  • 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 egg
  • 3/4 teaspoon salt
  • 4 cups all-purpose flour


  • 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.
  • 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.
  • 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.
  • Preheat oven to 350°. Bake 10-12 minutes or until golden brown.

2 of 2

Buttery Crescent Rolls (continued)

Directions (continued)

  • Remove from pans to wire racks. Yield: 2 dozen.
Nutritional Facts: 1 roll equals 128 calories, 4 g fat (3 g saturated fat), 19 mg cholesterol, 107 mg sodium, 19 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.