Saturday, December 10, 2011

Crescent Rolls Recipe


Thanksgiving was a relaxed occasion for us this year. We weren't eating until 5pm, so we took our good old time getting around to baking. Thanks to the extra time, I decided to try my hand at homemade crescent rolls. I love me some Pillsbury rolls from the cans that scare the crap out of me when they POP, but there is nothing like homemade bread. I like that you can control the amount of butter and sugar by making your own rolls. And this recipe really isn't that challenging. There are a lot of steps, but I promise--You can handle it!  



Crescent Rolls Recipe
recipe adapted from Tasty Kitchen
Makes 16 rolls


1 Tbsp dry active yeast
1/4 cups warm water
1/4 cups butter
1/2 cup milk
1/4 cups sugar
1/2 tsp salt
1-1/2 whole beaten eggs
2-1/4  cups flour,  Up To 1/2 Cup More If Necessary


Dissolve yeast into 1/2 cup warm water (110-115 degrees). Set aside and allow yeast to activate.

Heat butter and milk until butter is melted. Allow to cool.

Add sugar, salt, eggs, and yeast mixture to the milk mixture.

In a stand mixer, combine 2-1/4 cups of flour and the milk mixture. Mix until smooth and mixture begins to pull away from the sides of the bowl. If mixture is to sticky, slowly add up to 1/2 cup of flour while the mixer is running. The dough should be slightly sticky, but workable. Remember, a soft dough makes a light roll.

Cover the mixer bowl, and allow to rise until double, approximately an hour.

Divide dough into 2 equal pieces and form into balls.

Turn first ball onto a large floured board or clean counter. Using a rolling pin, dusted with flour, roll out ball into a 16″ to 17″ disk. (optional--at this point, you can spread butter across the dough before rolling. Yum.)

Cut like a pizza into 16 pieces. (Cut it into quarters, and the quarters into half, and then half again. This keeps the size of the rolls even.) Each piece of dough now looks like a long triangle. Taking hold of each end of the bottom of the triangle, stretch the dough gently and roll up to the point.

Place each roll onto a cookie sheet, curving it into a crescent shape. Make sure to tuck the end under the bottom of the roll (otherwise it will pop up and burn). 

Allow to rise for about an hour. 
Preheat oven to 400 degrees and bake for 10 minutes or until lightly golden.
Brush the tops of the hot rolls with butter. Best served warm.


  1. hahah I'm terrified of that POP too! I hold the container as far away from my face as possible and definitely squeal every time the container busts open. That dough could poke your eye out!

    Great recipe btw.

  2. @Ali, I'm so glad I'm not the only wimpy girl out there. :D Thanks for stopping by. I think we might have a lot in common--running, baking, teaching.