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Golden Buttery Crescent Rolls

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
  • Total Time
    Prep: 20 min. + rising Bake: 15 min.
  • Makes
    2 dozen


  • 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


  • 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.
  • 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.
  • 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.
  • Bake at 375° for 12-14 minutes or until golden brown. Brush with melted butter. Remove from pans to wire racks to cool.
Nutrition Facts
1 each: 127 calories, 4g fat (3g saturated fat), 20mg cholesterol, 118mg sodium, 19g carbohydrate (3g sugars, 1g fiber), 3g protein.
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  • amsm
    Apr 24, 2016

    This dough was very soft and smooth. The crescents came out perfectly soft. I did only need 3 1/2 cups of flour. I will make these again. They were especially good with cinnamon honey butter.

  • TornadoSue
    Dec 30, 2013

    I make this for every special occasion that I have at our home, or when I have to take a special dish. Everyone begs for it! They are tender, melt in your mouth, beautiful rolls. I usually make a couple of batches and freeze them in heavy tin foil. They are just as wonderful 6 - 10 months down the road, if you wrap them well. Just slide the frozen rolls, still wrapped in their tin foil, into a 350 oven for about 20-25 minutes. Perfect! I have tried tons of bread recipes trying to find the perfect butterhorn - these are it. My search is over! Thank you, Taste of Home!!!

  • Kerry Amundson
    Feb 6, 2011

    I gave this a four star only because it was kind of a nothing flavor. HOWEVER if you add other spices it is great and this was a real easy recipe to make. Last night I wanted to make some bread sticks to replicate those from Olive Garden to go with soup and I used this recipe. The bread sticks turned out great. Sprinkled with Parmesan cheese they were awesome. It made 18 2oz. sticks and baked at 375* for 16 minutes. Brush with the melted butter and then sprinkle on the cheese.

  • krystaljoy
    Feb 23, 2010

    No comment left

  • whateverfood
    May 3, 2008

    Is the dough freezable?

  • krystalp
    Feb 26, 2008

    No comment left

  • PeggyJBallard
    Dec 17, 2006

    No comment left

  • phillykm
    Nov 8, 2006

    No comment left

  • cookieme
    Jul 11, 2006

    No comment left