These buttery crescent rolls taste so much better than the canned ones and are sure to impress!

Buttery crescent rolls are a classic side dish for a reason. They’re flaky, buttery, and delicious, and they go perfectly with almost anything. Plus, they’re relatively easy to make, even for novice bakers.

If you’re looking for a buttery crescent roll recipe that will impress your guests, this one is for you. It’s made with a simple dough that’s rolled out and layered with butter, then cut into triangles and rolled up. The rolls are then baked until golden brown and flaky.

Ingredients

Active Dry Yeast; you can also use instant yeast, but half the first rise time.

Butter: You can’t have buttery rolls with out butter.

Milk: I prefer milk in here over water.

Sugar: adds a touch of sweetness to the dough.

Egg: add richness and structure

Flour: I used regular all purpose, but bread flour would be fine also.

Instructions

In a large bowl, dissolve the yeast in the warm milk. Let yeast dissolve for 5 minutes.
Add in 1/3 cup melted butter, sugar, egg, and salt. Mix until combined.
Mix in flour 1/2 cup at a time until a soft dough forms. Knead using a stand mixer for 2-3 minutes, or by hand for 6-8 minutes.
Place dough in an oiled bowl and let rise until doubled (about 1 hour).
split the dough in half and roll each into a 12 inch circle.
Brush each circle with the remaining 1/4 cup melted butter.
Cut each circle into 12 triangle wedges, and roll each wedge starting at the large end.
Let rise on a cookie sheet for another 30-60 minutes.
Bake at 375 for 10-12 minutes.

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I would love to hear about your experience making and enjoying my Buttery Crescent Rolls! Feel free to tag me on Instagram or leave a review below. Your feedback helps me improve our recipes and provides inspiration to fellow home cooks.

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