Want those fluffy crescent rolls without all the added ingredients of the store bought variety? Homemade Buttery Crescent Rolls fit the bill, and are scrumptious–for a fraction of the cost!
Buttery Crescent Rolls1 pkg. active yeast1/2 c warm water1/2 c warm milk1/2 c butter soft1/3 c sugar1 egg3/4 tsp salt4-41/2 c flour
In a large mixing bowl dissolve yeast in warm water. Add milk, butter, sugar, egg, salt and 2 c flour. Beat on medium for 2 minutes. Stir in enough flour to form a soft ball.
Turn onto floured surface. Knead until smooth & elastic (about 6-8 minutes). Place in greased bowl, turning once to grease the top. Cover. Let rise until double. Punch down.
Turn onto floured surface. Divide in half. Roll into 12″ circle. Cut into 12 wedges.
Roll up from wide end & place pointed side down on greased baking sheet. Curve to form crescent shape. Cover/Rise until double.
Bake @ 375 degrees 12-14 minutes. Brush with melted butter.
Cinnamon Crescents. I brushed the inside w/butter and sprinkled on a cinnamon and sugar mixture. Rolled them up and baked as usual. Amazing! 
This same recipe will also work in place of any recipe you have that calls for Pillsbury Crescent Rolls.
Don’t want to fuss with making these on a busy weeknight? Make ahead and pop them in the freezer for later use! Just warm right before serving, for that fresh baked taste.
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those sound great i’m going to have to make those
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These sound so good. I will try them in the next couple of weeks. BTW I love your blog!
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Thank you ladies for stopping by and leaving a comment!
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Can these be frozen? I have stopped buying Pillsbury Crescents simply because there are added ingredients that we don’t need! Have you ever made some ahead and frozen the dough?
Would you let it rise first?
Thanks!!
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GettingFreedom Reply:
July 11th, 2011 at 6:12 pm
@Sarah H., I’ve actually never frozen them, but I’m sure it’s like most other doughs. you could either freeze them after you have shaped them {thaw them, let rise, then bake}, or you could bake them partially and then freeze them.
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I’m SUPER excited (if you can’t tell) about this recipe! I’ve been looking for one and too scared to make up one on my own. Thanks for posting. Will have to try it soon!!
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Just put these in the oven. I’m only par-baking them today so that they can finish baking tomorrow right before serving at Christmas dinner. The recipe was really easy and they look great so far! For anyone asking about freezing them, I would suggest par-baking them (until they are about 80% done and firm but not browned on the outside) and then freezing them. When you want to use them you can pop them on a baking tray and finish up baking them. I have a recipe for rolls that recommends that so I think it should work with these too.
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