Show Subscription Form




Buttery Crescents Recipe
Buttery Crescents Recipe photo by Taste of Home

Buttery Crescents Recipe

Publisher Photo
I learned this recipe 28 years ago, when I was a new bride and my grandmother taught me how to make these rolls. They're crusty outside and tender inside. -Lynne Peterson, Salt Lake City, Utah
TOTAL TIME: Prep: 25 min. + rising Bake: 15 min.
MAKES:36 servings
TOTAL TIME: Prep: 25 min. + rising Bake: 15 min.
MAKES: 36 servings

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 2 cups warm milk (110° to 115°)
  • 2 eggs, lightly beaten
  • 1/4 cup butter, melted and cooled
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 6-1/2 to 7 cups all-purpose flour
  • Additional melted butter, optional

Nutritional Facts

1 serving (1 each) equals 110 calories, 2 g fat (1 g saturated fat), 17 mg cholesterol, 89 mg sodium, 19 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a large bowl, dissolve yeast in milk. Add eggs, butter, sugar salt and 4 cups flour; beat until smooth. Add 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 top. Cover and let rise in a warm place until doubled, about 1 hour. Punch the dough down and divide in thirds. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place with pointed end down on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 400° for 12-14 minutes or until golden brown. Brush with butter if desired. Yield: 3 dozen.
Originally published as Buttery Crescents in Taste of Home December/January 1995, p35

Nutritional Facts

1 serving (1 each) equals 110 calories, 2 g fat (1 g saturated fat), 17 mg cholesterol, 89 mg sodium, 19 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Buttery Crescents

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jul. 15, 2014

These are the rolls we use every Thanksgiving. It's a command performance. They're good and easy as well -- a great combination! It takes me about three hours. I make sure these are the last thing out of the oven so that they are hot and delicious! Be sure and do what the recipe says: knead for 6 to 8 minutes. It actually makes the rolls bigger.

MY REVIEW
Reviewed Sep. 13, 2013

My mother has been raving about this recipe for several months now. She, in her day, use to bake all the time, but now that she is getting on in her years, for her to rave about a bread recipe must really mean it is a winner. This summer we had the opportunity to travel to my home State, to be delightfully greeted with a warm batch of these buttery cresents. They freeze well, and reheat without being chewy. Mom likes to make a double batch and serve them with honey butter.

MY REVIEW
Reviewed Dec. 29, 2010

This is the only roll recipe my family uses. I like to use butter flavored shortening and bread flour for a tender chewy roll, but my aunt makes them as written and they are excellent either way.

MY REVIEW
Reviewed Feb. 1, 2009

Beware! These are so yummy your kids will end up eating only bread for dinner!

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT