Best-Ever Crescent Rolls
Total TimePrep: 40 min. + chilling Bake: 10 min./batch
- 3-3/4 to 4-1/4 cups all-purpose flour
- 2 packages (1/4 ounce each) active dry yeast
- 1 teaspoon salt
- 1 cup whole milk
- 1/2 cup butter, cubed
- 1/4 cup honey
- 3 large egg yolks
- 2 tablespoons butter, melted
- Combine 1-1/2 cups flour, yeast and salt. In a small saucepan, heat milk, cubed butter and honey to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add egg yolks; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
- Turn dough onto a floured surface; knead until smooth and elastic, 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 45 minutes.
- Punch down dough. Cover and refrigerate overnight.
- To bake, turn dough onto a lightly floured surface; divide in half. Roll each portion into a 14-in. circle; cut each circle into 16 wedges. Lightly brush wedges with melted butter. Roll up from wide ends, pinching pointed ends to seal. Place 2 in. apart on parchment paper-lined baking sheets, point side down. Cover with lightly greased plastic wrap; let rise in a warm place until doubled, about 45 minutes.
- Preheat oven to 375°. Bake until golden brown, 9-11 minutes. Remove from pans to wire racks; serve warm.
Freeze option: Immediately after shaping, freeze rolls on parchment paper-lined baking sheets until firm. Transfer to a resealable plastic bag; return to freezer. Freeze up to 4 weeks. To use, let rise and bake as directed, increasing rise time to 2-1/2 to 3 hours.
Chive Crescents: Divide 2/3 cup minced fresh chives between two circles of dough.
Orange-Pecan Crescents: Toss 1 cup finely chopped pecans with 1/3 cup sugar and 4 teaspoons grated orange zest; divide mixture between two circles.
Cranberry-Thyme Crescents: Toss 1 cup finely chopped dried cranberries with 2/3 cup finely chopped walnuts and 2 teaspoons minced fresh thyme leaves; divide mixture between two circles.
Nutrition Facts1 unfilled roll: 104 calories, 4g fat (3g saturated fat), 28mg cholesterol, 107mg sodium, 14g carbohydrate (3g sugars, 1g fiber), 2g protein.
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May 2, 2020
These are really nice crescent rolls. Much easier to make some recipes for crescent rolls I have tried. I would love these filled with brown sugar and five spice powder, or chocolate and cinnamon. The possibilities are endless! VFE
Mar 30, 2020
I have made yeast rolls and breads before but this was my first time making this type of roll. I found this recipe to be quite easy to follow and the rolls are wonderful. I made half the dough into rolls the first day and refrigerated the second half of the dough for the next day. On the second day I sprinkled the rolls with a cinnamon/sugar mixture after i spread with melted butter. I then wrapped each roll around a frozen peach slice and baked as per the instructions. they disappeared rapidly. This is a great go to recipe.
Mar 18, 2020
Easy and so delicious! I always hesitate to work with yeast dough, but this turned out so soft and tasty. Can't wait to make again!
Mar 15, 2020
Easy to make and delicious to eat! I did cut my recipe in half since my family is small and I served them with a cinnamon honey butter and a garlic butter. Also, I did not refrigerate the dough overnight.
Feb 14, 2019
They were delicious and not too complicated to make. I wished they would have been more buttery, but nevertheless, they were pretty good and the hubby loved them...
Dec 9, 2016
These were good, but I have made better, more melt-in-your-mouth crescent rolls. I like the idea of refrigerating the dough the night before.