Buttery Crescent Rolls
TOTAL TIME: Prep: 35 min. + rising Bake: 10 min.
YIELD: 2 dozen.
I always have to double this buttery, homemade crescent roll recipe because they never last long. You can shape them any way you'd like, but to me, a crescent shape is so pretty. —Kelly Kirby, Mill Bay, British Columbia
Ingredients
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1 tablespoon active dry yeast
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1 teaspoon plus 1/3 cup sugar
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1/2 cup warm water (110° to 115°)
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1/2 cup butter, softened
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1/2 cup warm 2% milk (110° to 115°)
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1 large egg, room temperature
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3/4 teaspoon salt
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4 cups all-purpose flour
Directions
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1.
In a large bowl, dissolve yeast and 1 teaspoon sugar in warm water. Add butter, milk, egg, salt, remaining 1/3 cup sugar and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
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2.
Turn 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 1 hour.
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3.
Punch dough down. Turn onto a lightly 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 point side 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.
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4.
Preheat oven to 350°. Bake until golden brown, 10-12 minutes. Remove from pans to wire racks.
Nutrition Facts
1 roll: 128 calories, 4g fat (3g saturated fat), 19mg cholesterol, 107mg sodium, 19g carbohydrate (4g sugars, 1g fiber), 3g protein.
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