Crescent rolls that are delicious! While this recipe takes some time, it is totally worth it.
| Prep Time: | 30 mins |
| Cook Time: | 15 mins |
| Additional Time: | 1 hr 30 mins |
| Total Time: | 2 hrs 15 mins |
| Servings: | 12 |
| Yield: | 1 dozen rolls |
Ingredients
- ½ cup milk
- ½ cup butter, softened
- ⅓ cup white sugar
- ½ teaspoon salt
- 1 (.25 ounce) package active dry yeast
- ½ cup warm water (110 degrees F/45 degrees C)
- 1 egg
- 3 ½ cups all-purpose flour
- 1 egg, beaten
Instructions
- 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 | 241 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 52 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 5 g |
| Sodium | 169 mg |
| Sugars | 6 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I did well. Recipe was easy. Tastes yummy. I glazed with softened butter before baking. I took the recommendation and sprinkled with sugar before rolling. I only used half the dough. Hoping to freeze it and be able try again another day.
This recipie seems great but I never really got to try it because the dough never rises at all. I waited for 2 hours instead of one and it didn’t even rise. I don’t think that’s the recipie fault though. I needed it for extra time than normal and it’s still not rising. I’m sure they tasted great except it didn’t work for me.
no changes but I use this recipe as three things. crescent rolls, hot pocket style stuffed pockets and pizza crust . you’ll be happy if u try these things .
These are awesome. I made this recipe years ago and just did again for Thanksgiving. I added a cup of wheat flour in place of white, used 1/4 cup of sugar instead of 1/3, and ran the dough cycle on my bread machine. I tore the dough off and flattened it into rolls rather than make crescents. I baked them at 350 for about 15 minutes They still came out perfect and delicious.
These came out great! Nice and fluffy cooked on the inside! The rising time is definitely worth it! Will make again!
Such a yummy roll! They have a nice, light, fluffy texture. The only change I made was to sprinkle coarse sea salt over the rolls after they have been brushed with the beaten egg. I think the salt balances the slightly sweet dough and elevates them to perfection!
These were good. The family loved them. I had an issue with the dough not rising after I made it. I’m thinking it may have risen some before I finished making it because I had plenty to make normal size rolls. I will cut these in 8ths instead of 6ths because they are easier to make similar size. I’m not always that talented. Lol. I cooked 10 minutes. I agree that a little more salt would be good as another reviewer suggested. I will make them again.
It was very super easy to make.
my mom actually found this recipe years ago, and we use it all the time
Delicious!!!!
Turned out great. The next time I make these, I will roll the dough out a little more to make the crescents a little thinner.
I use these for not only rolls, but also for cinnamon bread and regular bread…Great versatile recipe …
It was ok, but nothing spectacular. Was dense, and not fluffy and buttery like I’d expect a croissant to be. Will try other recipes.
Great recipe. We’ve used this dough for crescent rolls, but also used it for parker house rolls (roll the dough into rectangles, butter the rectangle, then stack layers of buttered dough and cut it into cubes that bake into rolls), pigs-in-a-blanket rolls with little smokies, simple dinner rolls, and sweet breakfast rolls (cinnamon rolls, caramel pecan rolls, even chocolate rolls!). A lovely dough, easy to work with, and a fantastic holiday treat. I usually combine the butter and milk when warming them, then pour the mixture over the sugar into the mixing bowl and add the water and yeast directly to the mixing bowl, using the water to bring it all to the right temperature. The yeast proofs in the mixing bowl and just saves me a step. I use my Kitchen Aid mixer with the dough hook for most of the kneading. We only knead by hand because my kids and I find it fun. My kids love working with this dough to make their holiday treats.
This is indeed a melt in your mouth roll! I made the dough in my breadmaker and it turned out fabulous. I did make a few changes. Doubled the salt to 1.5 t, based on other reviewers Cut back on the sugar by half based on other reviewers Decreased flour by 1/4 C based on other reviewers Also, I made 4 rounds instead of 2 as others said these rolls are huge. Finally, on another reviewers advice, I wanted these rolls to have the flakiness of the store bought rolls in the can, so when I rolling out the dough, I rolled into my circle, then brushed with melted butter and folded the dough in half, rolled again and brushed with butter, folded rolled brushed again, folded rolled and brushed one last time. I brushed with salted butter. Then I cut and rolled up my rolls. Let rise until double and then baked. I baked on 350 for 16 minutes and YUM! Final result was beautiful however next time, I would probably use the full sugar and regular unsalted butter. I think the result with then be perfect. The texture of these using this technique was SO wonderfully light and flaky! Could not have been any better, they literally melt in your mouth! If I could give these 10 stars I would. I’m not sure what may have occurred when others said these rolls were heavy. They are not heavy in ANY way! Maybe they didn’t let them rise enough or somehow missed something in the instructions. These are wonderful and I HIGHLY recommend them!!
It was delicious I loved it I didn’t want to add sugar but it was fine .
I have been making these rolls for years. I always get asked to bring them to parties. They were a little bland, so I doubled the amount of salt and use butter instead of the egg wash. Turns out perfectly every time.
Yes, easy to make, lacked flavor.
upped the salt to a teaspoon as per some other re views – made sure I kneaded the dough for the 8 minutes, and it was so silky!! My new go to – thanks so much Samme!
I have used a similar recipe before and used shortening instead of butter ( it is from an old cookbook like that) it also used melted shortening brushed on the dough before rolling up into triangles and then brushed on top after they are rolled up. This is our family’s Thanksgiving roll we have used for 40 plus years.
I have made these many times and they are stellar! Once you’ve made these you’ll never make those rolls in a tube again. Just delicious– my sister was nuts about them and said don’t give me the recipe cause I can’t control myself with these around 🙂 If you ever have a problem with them not rising it’s the yeast. I made two recipes with a certain yeast from Trader Joe’s and they didn’t rise but still tasted good. I’ve never had that problem with the yeast I buy in the jar. Now any recipe that calls for rolls in the tube I just whip these up instead.