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Butter Crescents

Butter Crescents

  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    2 h 15 m
SAMME

SAMME

Melt in your mouth crescent rolls! This recipe takes a little time but is well worth the wait.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 241 kcal
  • 12%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 34.1g
  • 11%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 169 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Warm the milk in a small saucepan until bubbles form at the edges; remove from heat. Mix in the butter, sugar, and salt. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  2. In a large bowl, combine milk and yeast mixtures. Stir in 1 egg. Beat in flour 1 cup at a time until dough pulls together. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
  3. Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into two equal pieces, and form into rounds. Cover, and let rest 10 minutes.
  4. Using a floured rolling pin, roll each dough half into a 12 inch circle. Cut each circle into 6 wedges. Roll each wedge up towards the point. Bend ends inward to form crescents, and place point side down on lightly greased baking sheets. Cover, and let rise until doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  5. Brush rolls with beaten egg, and bake for 12 to 15 minutes in the preheated oven, or until golden brown.
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Reviews

CEM2001
53

CEM2001

12/3/2003

They were fairly easy to make, but I thought they lacked flavor. I used butter instead of an egg wash, but I don't think that made much of a difference. I think they need more salt. I tried the recipe a second time, and I made sure I used salted butter. I added another 1/4 tsp of salt to the recipe, and I also added some salt to the butter wash. The turned out great, and were a big hit at Thanksgiving.

PUNKIE4GOD
35

PUNKIE4GOD

7/14/2003

Very yummy! I made them in my bread machine on the dough cycle and they turned out wonderful! I am now using this recipe in place of pre-made crescent dough in other recipes.

flashcrimson
34

flashcrimson

7/14/2003

These are super crescent rolls! I was a bit worried about sugar being in the recipe, but it adds just a hint of sweetness, and they're still great with savory flavors, like gravy. They have a rich, buttery taste and a light texture. I've used the dough as a topping for casseroles and pot pies, and it works great. It puffs up in the oven more than you'd expect. You can also roll them up with bacon and cheese or tiny sausages before baking them and have a great snack. The time spent on these is worth it! (And it always seems to take my dough a little longer to rise than the recipe states.) Thank you so much for posting this recipe!

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