Golden Buttery Crescent Rolls Recipe
These golden brown rolls are my mother's bread of choice for holiday meals. No one in our extended family can imagine a celebratory meal without them. They have such a rich taste that you might not need to butter them! -Kevin Weeks North Palm Beach, Florida
- 1 package (1/4 ounce) active dry yeast
- 1/2 cup warm water (110° to 115°)
- 1/2 cup warm 2% milk (110° to 115°)
- 1/2 cup butter, softened
- 1/3 cup sugar
- 1 egg
- 3/4 teaspoon salt
- 4 to 4-1/2 cups all-purpose flour
- Additional butter, melted
- 1. In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, egg, salt and 2 cups flour. Beat on medium speed for 2 minutes. 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 top. Cover and let rise in a warm place until doubled, about 1 hour.
- 3. Punch the dough down. Turn onto a 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 pointed end 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. Bake at 375° for 12-14 minutes or until golden brown. Brush with melted butter. Remove from pans to wire racks to cool. Yield: 2 dozen (24 servings, 1 per serving).
1 serving (1 each) equals 127 calories, 4 g fat (3 g saturated fat), 20 mg cholesterol, 118 mg sodium, 19 g carbohydrate, 1 g fiber, 3 g protein.
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