Buttery Crescent Rolls

by GettingFreedom on November 14, 2008

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 Rolls
1 pkg. active yeast
1/2 c warm water
1/2 c warm milk
1/2 c butter soft
1/3 c sugar
1 egg
3/4 tsp salt
4-41/2 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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