Crescent Rolls
Out of all the crescent roll recipes I've tried, these are my favorite. My mother-in-law bakes these buttery rolls for holiday meals. If you're not careful, the plate will be empty before it's on the table!
Ingredients
- 3/4 cup plus 2 tablespoons warm whole milk (70° to 80°)
- 1/4 cup water (70° to 80°)
- 1 large egg
- 1/4 cup butter, softened
- 3 cups bread flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 teaspoons active dry yeast
- 2 tablespoons butter, melted
Reviews
Yum - a new favorite roll recipe! As other reviewers said they were huge, so I made 24 rolls instead of 12, a much more manageable size. And easy dough to work with too :)
I made these for Easter. They were tasty, but made as the recipe called for, they were huge. I have the bread machine running again and will try dividing it into 2 pieces this time and suspect they will turn out a far more reasonable size. Not that my boys and husband were complaining, mind you.
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Excellent and easy. A beautiful soft dough! I divided the dough into two pieces, rolled out to 12 inch circles and cut each into 12 wedges. I shortened the baking time to accomomodate a smaller roll. Delicious.
This recipe, for me, didn't make very good crescent rolls. But, it turns out the dough is fabulous for cinnamon rolls! They were SO good! I just rolled out the leftover dough, put some butter, brown sugar and cinnamon sugar on it, poured a bit of karo over that; rolled up the dough, cut it into slices and stuck them in the oven at the same temperature the crescents were supposed to be cooked at. When they got out of the oven i just put some maple frosting on top and tada! they were delicious =D So, turns out this recipe is good for more than just crescents =)
i would try the recipe and see if i can make them,i am new at making cresent rolls,i made some but they weren't very good. so i will try again. thank-you
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These are delicious!!!
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