Buttery Crescent Rolls Recipe
Buttery Crescent Rolls Recipe photo by Taste of Home
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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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MarineMom_texas 238142
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."

IslandWife 121868
Reviewed Nov. 11, 2014

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

sweetpea_119 106344
Reviewed Jun. 4, 2012

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

kaybeealaska 147148
Reviewed Dec. 24, 2011

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

jajm6 173536
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."

hopels 106334
Reviewed Apr. 12, 2011

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

Karli Gorsline 178655
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!"

altaam 173535
Reviewed Dec. 1, 2010

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

momtomatt 178654
Reviewed Nov. 30, 2010

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

nrctermite 188035
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..."

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