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Crescent Rolls

 Crescent Rolls
"My mother-in-law bakes these buttery rolls for holiday meals," notes field editor Joyce Guth of Mohnton, Pennsylvania. "If you're not careful, the plate will be empty before it's on the table!"
12 ServingsPrep: 15 min. + rising Bake: 20 min.

Ingredients

  • 3/4 cup plus 2 tablespoons warm milk (70° to 80°)
  • 1/4 cup water (70° to 80°)
  • 1 egg
  • 6 tablespoons butter, softened, divided
  • 3 cups King Arthur Unbleached Bread Flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2 teaspoons active dry yeast

Directions

  • In bread machine pan, place the milk, water, egg, 4 tablespoons
  • butter, flour, sugar, salt and yeast in order suggested by
  • manufacturer. Select dough setting (check dough after 5 minutes of
  • mixing; add 1 to 2 tablespoons of water or flour if needed).
  • When cycle is completed, turn dough onto a lightly floured surface.
  • Roll into a 12-in. circle. Melt remaining butter; brush over dough.
  • Cut into 12 wedges. Roll up wedges from the wide end and place
  • pointed side down 2 in. apart on greased baking sheets. Curve ends
  • to form a crescent.
  • Cover and let rise in a warm place until doubled, about 20 minutes.
  • Bake at 375° for 17-20 minutes. Remove to wire racks. Yield: 1
  • dozen.
Nutritional Facts: 1 serving (1 each) equals 177 calories,

2 of 2

Crescent Rolls (continued)

Nutritional Facts: 7 g fat (4 g saturated fat), 35 mg cholesterol, 269 mg sodium, 25 g carbohydrate, 1 g fiber, 5 g protein.