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Buttery Crescents

 Buttery Crescents
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
36 ServingsPrep: 25 min. + rising Bake: 15 min.


  • 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


  • 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.
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.