Buttery Crescent Rolls Recipe

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Buttery Crescent Rolls Recipe
Buttery Crescent Rolls Recipe photo by Taste of Home
Publisher Photo

Buttery Crescent Rolls Recipe

Read Reviews
5 13 13
Publisher Photo
I always have to double this buttery crescent roll recipe because they never last long. You can shape them any way you like, but to me, a crescent shape is so pretty. —Kelly Kirby, Westville, Nova Scotia
MAKES:
24 servings
TOTAL TIME:
Prep: 35 min. + rising Bake: 10 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 35 min. + rising Bake: 10 min.

Ingredients

  • 1 tablespoon active dry yeast
  • 1 teaspoon plus 1/3 cup sugar
  • 1/2 cup warm water (110° to 115°)
  • 1/2 cup butter, softened
  • 1/2 cup warm 2% milk (110° to 115°)
  • 1 large egg
  • 3/4 teaspoon salt
  • 4 cups all-purpose flour

Directions

In a large bowl, dissolve yeast and 1 teaspoon sugar in warm water. Add butter, milk, egg, salt, remaining sugar and 2 cups flour. Beat until smooth. Stir in 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 the top. Cover and let rise in a warm place until doubled, about 1 hour.
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.
Preheat oven to 350°. Bake 10-12 minutes or until golden brown. Remove from pans to wire racks. Yield: 2 dozen.
Originally published as Butterhorns in Taste of Home August/September 2010, p85

Nutritional Facts

1 each: 128 calories, 4g fat (3g saturated fat), 19mg cholesterol, 107mg sodium, 19g carbohydrate (4g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fat.

  • 1 tablespoon active dry yeast
  • 1 teaspoon plus 1/3 cup sugar
  • 1/2 cup warm water (110° to 115°)
  • 1/2 cup butter, softened
  • 1/2 cup warm 2% milk (110° to 115°)
  • 1 large egg
  • 3/4 teaspoon salt
  • 4 cups all-purpose flour
  1. In a large bowl, dissolve yeast and 1 teaspoon sugar in warm water. Add butter, milk, egg, salt, remaining sugar and 2 cups flour. Beat until smooth. 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 the top. Cover and let rise in a warm place until doubled, about 1 hour.
  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.
  4. Preheat oven to 350°. Bake 10-12 minutes or until golden brown. Remove from pans to wire racks. Yield: 2 dozen.
Originally published as Butterhorns in Taste of Home August/September 2010, p85

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Reviews forButtery Crescent Rolls

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MY REVIEW
MarineMom_texas User ID: 31788 238142
Reviewed Nov. 26, 2015

"I made these for our Thanksgiving dinner and I have to admit that they are exceptionally good. I followed the recipe exactly and they were delicious. They are a tender, yeasty roll and so good. I highly recommend this recipe as a Volunteer Field Editor for Taste of Home."

MY REVIEW
IslandWife User ID: 6007790 121868
Reviewed Nov. 11, 2014

"These were so easy, and very delicious! Thanks for sharing!"

MY REVIEW
sweetpea_119 User ID: 1857668 106344
Reviewed Jun. 4, 2012

"I haven't had to buy a tube of crescent rolls since getting this recipe...this one's a keeper!!"

MY REVIEW
kaybeealaska User ID: 2121098 147148
Reviewed Dec. 24, 2011

"I've made these many times and every time I get the same positive response! They are absolutely delicious!"

MY REVIEW
jajm6 User ID: 1412288 173536
Reviewed Oct. 14, 2011

"These are easy. I did have a bit of trouble with them unrolling in the oven so some of them weren't as pretty as I would have liked, but they were tasty."

MY REVIEW
hopels User ID: 5412024 106334
Reviewed Apr. 12, 2011

"Wow, so simply. Everyone thinks I worked hard on these. Can't wait to try cinnamon rolls."

MY REVIEW
Karli Gorsline User ID: 2124025 178655
Reviewed Dec. 29, 2010

"I was a little intimidated to try this recipe but I'm so glad I did! The dough was so easy to work with and the rolls turned out beautiful and delicious. Next time I will double the recipe and put some in the freezer- they will be much requested!"

MY REVIEW
altaam User ID: 3567391 173535
Reviewed Dec. 1, 2010

"Best ever bun recipe! I've used it for butterhorns, cinnamon buns and tray buns. Yummy, yummy, yummy!"

MY REVIEW
momtomatt User ID: 1197551 178654
Reviewed Nov. 30, 2010

"This was my first time making Butterhorns. The dough is easy to work with."

MY REVIEW
nrctermite User ID: 1136771 188035
Reviewed Sep. 20, 2010

"I have made these rolls constantly since getting the August/September 2010 issue - my absolute favorite! And I, like Kelly Kirby, must double the recipe! I have even made cinnamon rolls with the dough, yum!!! Off to make some more..."

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