Buttery Crescent Rolls - So Good!

    We love to make crescent rolls and they are a great addition to special meals. We also like to make them to have with soup meals. I have experimented and we like them even better.  :)  

 These are actually not difficult - you just need to remember to prepare them early enough.  This is a triple batch.

The yeast, warm milk (heat till warm, not too hot) and sugar are mixed in a large bowl - I use one of the largest Tupperware bowls - put the lid on. Let it sit for about 30 minutes, then add the other ingredients and mix well. Put the cover back on (I find it works well to spray cooking spray on the inside of the lid so the dough doesn't stick to it). Let sit for at least 2 hours, but could also sit overnight.

After it has risen enough, get a ball of dough and roll it out into a circle on a floured surface. We have done these small... like the final circle is only about 6".... or like we did them here and the circle is about 11"-12" in diameter. 

 Spread a generous amount of butter over the surface.


The original recipe did not call for adding the butter on top like this, but it makes the rolls much nicer.  You can leave the butter off if you prefer.

 This is our new addition.... sprinkle with powdered sugar at this point.

 It is surprising how much this little bit of powdered sugar adds to the specialness of these rolls.... and you can add even more if you prefer.

 Cut all the way across - like a pie.... we have used a knife, a pizza cutter and other utensils and this part can be a bit messy as the edges like to curl up. This year, I tried a pancake turner and just pressed it to cut, moved it and cut again, without sliding it.... that worked quite well.

Then start at the big end of the triangle and roll it up loosely... don't roll it tightly. The loose rolling allows it to raise inside and makes for a lighter roll. Push the ends inward a bit, to form a crescent.

 Put them on a greased cookie and let them rise.... they can even set like this for several hours and will be fine... but they can be ready to bake in an hour or so, depending on the warmth of your kitchen and other factors.

 Let them raise... if you bake them too soon, they will taste okay, but they will taste much better if allowed to raise long enough... then they will be light and oh, so good. :)

 You can tell that they have risen enough to be touching, which is quite different than the picture above where there was a lot of room between rolls.

Mmmmmm, here they are, lightly crisp on the outside, and soft and light inside.


Ours do not all look the same, as you can tell.... the kids like to help with these and I love it... I usually make 3 batches at a time, so I like not having to do it all by myself. :)

You can tell it is bit flaky and crispy... the texture is quite nice.

This recipe was given to me about 25 years ago by an elderly friend... at least the original recipe was. I have tweaked it a bit into what it is today.... and it has just gotten better and better. 
















 The texture inside is so soft and 
flavorful... the buttery taste is great and if you use the powdered sugar, there is also just a hint of sweetness. Sometimes I also add cinnamon... or apple butter... or other goodies. :)








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                                     Buttery Crescent Rolls

       1 package of yeast
       1 cup warm milk
       1/2 cup sugar           Mix all three ingredients. Cover and let stand for 30 minutes.

       2 beaten eggs
       1 tsp. salt
       4 cups flour
       1/2 cup melted butter       Add all of these to the above mixture.  Stir well. Cover.                         
 Let stand on counter for at least 2 hours or overnight. Do not refrigerate.

          After at least 2 hours, or overnight, spoon out a large ball and roll it into a circle, about 9" in diameter. Spread butter all over the circle, then sprinkle with powdered sugar, if desired. Cut into triangles. (Cut the circle like you would a pie). Roll each triangle into crescents, starting with the large end.... push the ends in to form a crescent shape. Set on a greased cookie sheet with sides. (You don't want butter to melt off into the oven and start a fire.)  Cover with waxed paper and let rise... they are fine to leave this way all day.... or just until they have raised enough. Bake at 400 degrees for 10 minutes. Transfer to cooling rack. Enjoy. :)
   Recipe makes about 24 rolls.
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