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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Buttery Crescent Rolls
Ingredients
- 1 package dry active yeast 2 1/4 tsp
- 4 tbsp butter
- 1/2 cup milk warmed
- 3 tbsp sugar
- 1 tsp salt
- 1 large egg
- 2 cups all purpose flour
- 2 tbsp butter melted
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 tbsp melted butter, egg, and salt. Mix until combined.
- Mix in flour 1/2 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 tbsp 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.
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