BUTTERY CRESCENT ROLLS
I always have to double this buttery, homemade crescent roll recipe because they never last long. You can shape them any way you like, but to me, a crescent shape is so pretty. -Kelly Kirby, Westville, Nova Scotia
Provided by Taste of Home
Time 45m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast and 1 teaspoon sugar in warm water. Add butter, milk, egg, salt, remaining sugar and 2 cups flour. Beat until smooth. 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 the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly 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 point side 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. , Preheat oven to 350°. Bake until golden brown, 10-12 minutes. Remove from pans to wire racks.
Nutrition Facts : Calories 128 calories, Fat 4g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 107mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
BUTTER CRESCENTS
Melt in your mouth crescent rolls! This recipe takes a little time but is well worth the wait.
Provided by SAMME
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h15m
Yield 12
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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.
- 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).
- Brush rolls with beaten egg, and bake for 12 to 15 minutes in the preheated oven, or until golden brown.
Nutrition Facts : Calories 240.7 calories, Carbohydrate 34.1 g, Cholesterol 52.1 mg, Fat 9.1 g, Fiber 1.1 g, Protein 5.5 g, SaturatedFat 5.3 g, Sodium 168.5 mg, Sugar 6.2 g
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
Provided by Taste of Home
Time 35m
Yield 2 dozen
Number Of Ingredients 9
Steps:
- 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 : Calories 127 calories, Fat 4g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 118mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
KITTENCAL'S SOFT TENDER CRESCENT ROLLS
One of the best recipes for crescent rolls! ---I have made this dough using *all* butter in place of shortening and it was just *not* as good, although you could use 1/4 cup of each of shortening and butter if desired --- you could use two eggs for this recipe, but I find that the dough just takes forever to rise and using one egg is just as good :)
Provided by Kittencalrecipezazz
Categories Breads
Time 2h10m
Yield 30 serving(s)
Number Of Ingredients 10
Steps:
- Heat the milk, Crisco, sugar and salt on top of stove until fairly warm (just until the butter melts, but does not have to melt completely) remove from heat and cool until warm but not hot (if you are in a hurry, place in the fridge for about 20 minutes).
- Warm egg slightly in warm water to bring to room temperature only.
- When milk is still warm but not hot, place 3-1/2 cups flour in the Kitchen Aid stainless steel mixing bowl bowl with room temp egg and cooled milk/butter mixture, mix, cover with a towel to keep all ingredients warm while proofing yeast.
- Proof yeast in water with 1 tsp sugar for 10 minutes until foamy, then add to bowl.
- Start mixing/kneading (adding more flour until a smooth semi-sticky dough is formed (knead for about 8-10 minutes on the heavy-duty stand mixer fitted with a kneader blade.
- Remove the dough and let stand covered with a clean dish towel for 10 minutes.
- Gather up dough and knead gently for a couple of times, then form into a ball.
- Place dough into a well greased bowl.
- Cover and rise for 1 - 1-1/2 hours.
- Punch down dough.
- Divide dough into two or three balls, (three sections will give you smaller crescents) then roll into an even circle with a rolling pin and spread/brush liberally with melted butter (use only butter!).
- This is a great tip, roll out the dough and just sit a small pizza pan lightly on top of your rolled dough, then run a pizza cutter all around the edges of the pizza pan, you will have an even round circle.
- Cut into even size triangles (I use a pizza cutter for this!).
- Roll up the dough starting at the larger end.
- Place on a baking sheet that has been lightly brushed with melted butter.
- Cover and rise for about 30-45 minutes or until almost doubled.
- Bake for about 20 minutes at 375°.
Nutrition Facts : Calories 98.6, Fat 4, SaturatedFat 1.6, Cholesterol 9.2, Sodium 84.5, Carbohydrate 13.6, Fiber 0.5, Sugar 3.5, Protein 1.9
CRESCENT ROLLS
A friend of the family shared this recipe several years ago. These rolls are very impressive and look like you have worked hard...only the cook knows. Prep/cooking time does not include rise time.
Provided by CindiJ
Categories Yeast Breads
Time 30m
Yield 48 rolls, 24 serving(s)
Number Of Ingredients 9
Steps:
- Dissolve yeast, 1 Tablespoon sugar in the water.
- Let stand (proof) for 5 minutes.
- Mix butter, salt, milk and remaining sugar in large mixing bowl.
- Add 2 cups flour mixing well.
- Add yeast and beaten eggs. Beat well.
- Add remaining flour or enough to make a soft dough.
- Cover dough and let rest 20 minutes.
- Knead dough on lightly floured board and place in a greased bowl.
- Cover and let rise until double in bulk.
- Punch down and divide dough into thirds. Roll into a 12" diameter circle, cut circle into 16 pie shaped pieces.
- Roll up into crescent shapes starting with the wides end.
- Place crescent rolls on greased cookie sheet and let rise 1 hour - cover lightly with plastic wrap or flour sack tea towel. Repeat with remaining dough.
- Bake 10-12 minutes in 375º oven or until golden brown.
- *Note - leave plenty of room on sheets - these rolls need plenty of room - do not crowd.
Nutrition Facts : Calories 193.7, Fat 4.2, SaturatedFat 2.3, Cholesterol 32.3, Sodium 112.5, Carbohydrate 33.3, Fiber 1.1, Sugar 4.8, Protein 5.2
BUTTERY CRESCENT ROLLS
To make thesehandsome crescents, roll out the dough,trim it, andthen cut into triangles. Stretch each, and roll up,startingat thewide end.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 2 dozen
Number Of Ingredients 9
Steps:
- Line 2 baking sheets with parchment paper. Butter a large bowl; set aside. Put milk, shortening, sugar, softened butter, and salt in a medium saucepan. Cook over medium heat, stirring constantly, until sugar has dissolved. Let cool completely.
- Put yeast and water in the bowl of an electric mixer fitted with the dough hook. Let stand until foamy, about 5 minutes. Mix in milk mixture on medium speed until combined; mix in eggs. Reduce speed to low, and gradually mix in flour. Raise speed to medium-high; mix until a soft dough forms, about 12 minutes.
- Turn out dough onto a lightly floured work surface. Knead until smooth, about 5 minutes, then transfer to buttered bowl. Cover with a clean kitchen towel; let rise until doubled in bulk, about 1 hour.
- Roll dough into a 13-by-20-inch rectangle. Trim edges to be straight. Cut dough in half lengthwise; cut both strips into 12 triangles (about 3 inches wide each base). Gently stretch each to 2 to inches long. Starting at widest end, gently roll up. Space 1 inch apart on prepared baking sheets, pointed ends down. Cover loosely with buttered plastic wrap; let rise until doubled in bulk, about 1 hour.
- Preheat oven to 350 degrees. Brush rolls with the melted butter. Bake until golden, about 20 minutes. Let cool on a wire rack 5 minutes. Serve warm.
BUTTERY SOFT CRESCENT ROLLS
My daughter fell in love with my bread machine and she is always trying out new recipes, here is her best find yet. The rolls are soft and buttery, a perfect accompaniment to soup and salad.
Provided by Dawn399
Categories Yeast Breads
Time 2h15m
Yield 16 rolls
Number Of Ingredients 9
Steps:
- Place ingredients into bread maker in order recommended by manufacturer: water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast. Reserve additional butter butter (1/4 cup) for later.
- Select dough/knead cycle and start. This cycle should mix dough and allow it to rise for 1 hour.
- Turn dough out onto a floured surface and roll into a circle, about 1/4 inch thick. Brush with additional butter.
- Cut into 16 pie shaped wedges. Roll wedges starting with wide end into crescent shapes.
- Place on an ungreased baking sheet and allow to rise for an additional hour.
- Bake for 10- 15 minutes at 375°F or until golden brown.
Nutrition Facts : Calories 192.8, Fat 7.6, SaturatedFat 4.6, Cholesterol 30.5, Sodium 213.7, Carbohydrate 27.1, Fiber 0.9, Sugar 4.2, Protein 3.9
BUTTER CRESCENT ROLLS
A great recipe I got from my amazing Sister In-Law. She's a fantastic cook and should have her own cooking show! We make these every year for Thanksgiving! On a side not, I have a Kitchenaid stand mixer but not a dough hook, so I just used the paddle attachment and it worked fine when making the dough. The dough hook would probably be best to use though if you have it.Also, she has bread flour listed, but I just had all-purpose flour and it was also fine with it.
Provided by LDSMom128
Categories Yeast Breads
Time 2h20m
Yield 24 Rolls, 12 serving(s)
Number Of Ingredients 9
Steps:
- Using the microwave, heat the milk to scald it. Add the butter cubes to a stand mixer and add the milk. Allow to cool for about 3-5 minutes.
- While that's cooling, soften the yeast in the warm water with the teaspoon of sugar and stir.
- Stir the milk and butter and the 1/3 cup of sugar and salt. Add the egg and yeast mixture and mix well.
- Add 2 cups of flour until well mixed and add the rest of the flour 1/4 cup at a time until the the dough is formed and leaves the side of the bowl.
- Remove the dough and knead for about 3 minutes. Spray a medium sized bowl with pan spray and lay the dough inside rolling it the greased bowl. Cover with saran wrap and allow the dough to rise until almost doubled in size, about an hour.
- Remove the dough from the bowl and cut in half. Allow the dough to rest for about 10 minutes. Heat the oven to 365*.
- Roll out into a 12-inch circle. Using a pizza cutter, slice into 12 even wedges.
- Roll each wedge wide side first. Repeat with remaining dough.
- Place on a greased baking sheet and bake for about 15-17 minutes until golden brown. Remove from the oven and brush on melted butter on the hot rolls.
- Place any remaining rolls in a ziploc bag. These will stay fresh for bout 3 days or so.
20 BEST CRESCENT ROLL APPETIZERS
Once you've tried crescent roll appetizers, you'll never look back! From pizza rolls to pigs in a blanket, flaky, buttery crescent rolls make apps even better.
Provided by insanelygood
Categories Appetizers Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a crescent roll appetizer in 30 minutes or less!
Nutrition Facts :
FEATHER CRESCENT ROLLS
These are the best rolls. I'm not a great yeast bread baker and these come out perfect everytime. Such a delicate buttery flavor. A sure fire winner for your family's bread craving. Try to eat just one!
Provided by Childrens Minister
Categories Yeast Breads
Time 20m
Yield 32-64 rolls
Number Of Ingredients 8
Steps:
- Mix all ingredients except flour in a large mixing bowl, stir well.
- Add flour and mix to combine.
- Cover with plastic wrap and refrigerate overnight.
- Next, day remove dough from bowl and cut into fourths.
- using one fourth of the dough roll into a large circle about the thickness of a pie crust.
- Brush with butter.
- cut circle into at least 8 triangles (I cut into 16).
- Beginnng with largest end roll forward.
- Place on a cookie sheet lined with parchment paper.
- Brush with melted butter.
- Continue until all of the dough has been rolled.
- Let rise for 2 hours.
- Bake in a preheated 350 degree oven for 10 minutes or until golden brown.
- Immediately brush with melted butter.
Nutrition Facts : Calories 121.2, Fat 3.8, SaturatedFat 2.2, Cholesterol 22.4, Sodium 103.6, Carbohydrate 18.7, Fiber 0.6, Sugar 3.2, Protein 2.9
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