Buttery Crescent Rolls
These buttery crescent rolls taste so much better than the canned ones and are sure to impress!
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.
Nutrition
Calories: 152kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 249mg | Potassium: 51mg | Fiber: 1g | Sugar: 4g | Vitamin A: 214IU | Vitamin C: 0.002mg | Calcium: 20mg | Iron: 1mg
