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

Buttery Crescent Rolls Recipe

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5 13
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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

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

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

Reviews for Buttery Crescent Rolls

AVERAGE RATING
(12)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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
Reviewed Nov. 11, 2014

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

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."

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