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

Buttery Crescent Rolls Recipe

Publisher Photo
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

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

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.

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.
Originally published as Butterhorns in Taste of Home August/September 2010, p85

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.

Reviews for Buttery Crescent Rolls

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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
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
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
Reviewed Apr. 12, 2011

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

MY REVIEW
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!

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