Buttery Crescent Rolls
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 ⅓ cup melted butter, sugar, egg, and salt. Mix until combined.
- Mix in flour ½ 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 ¼ 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.
Want more like this?
Share Your Experience
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.
Save this recipe for later by simply using the pin button on the recipe card or any of the photos above. Happy cooking!
📖 Recipe
Buttery Crescent Rolls
Ingredients
Instructions
- In a large bowl, dissolve the yeast and sugar in the warm milk. Let yeast dissolve for 5 minutes. This mixture should be nice and foamy after 5 minutes.
- Add in 4 tablespoon melted butter, egg, and salt. Mix until combined.
- Mix in flour ½ cup at a time until a soft dough forms. You may not use all 2 cups of flour. 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).
- Roll the dough into a 12 inch circle.
- Brush the circle with the remaining 2 tablespoon melted butter.
- Cut into 12 triangle wedges, and roll each wedge starting at the large end.
- Let rise on a baking sheet for another 30-60 minutes.
- Bake at 375 for 10-12 minutes.
