Sunday, December 28, 2014

Buttery Crescent Rolls - So Good!

The Party BunchWe 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. :)


                                     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.

Shared on: 

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  1. These look incredibly delicious! How nice to have extra hands to help prepare the dough too! Thanks for sharing this great recipe!

    1. I just LOVE getting your comments - they are encouraging and personable- thank you so much! Yes, it is nice to have the extra hands to help. :)

  2. These look so delicious. I love that you made a triple batch...did you freeze the extras?

    1. Yes, we did freeze them.... and I love to have them in the freezer... they do very nicely and are so quick to pull out, warm in the oven for a few minutes... and serve w/ soup or other foods. Yum. :) Thank you for visiting.

  3. These look amazing! I will definitely be trying them soon! I love to make drop biscuits for a lot of our meals, these would definitely be something a little more special!

    1. They are special.... a little more work than drop biscuits (we like to make those also! :) but not too bad... and they are worth it. Thank you for visiting.

  4. I am the worst roll maker/baker! I just don't have my technique down quite yet, so I will be giving this a try! I need all the help I can get! I'd love to have you share it over at Country Fair Blog party, which is a once a month link up! We'd be thrilled to have you join us!

    1. These are really good... and not hard, so I hope you will give it a try and really enjoy them, they are tasty. :) I went to the link up and it looks great... I will plan to return each month if I remember. Thank you. :)

  5. Thank you for this recipe! We love croissant rolls! Do you find a big difference in the dough when you leave it to rise overnight? Just wondering if the flavor changes or not.

    Thank you for sharing this. I cannot wait to make it. I made stuffed croissant rolls for our New Year's Eve.

    1. I haven't noticed a big difference.... and I have done it both ways many times, so now I just make it quicker... I think overnight, the dough has a stronger flavor... maybe almost sourdoughish. Thank you for visiting. :)

  6. I always thought these were hard to bake. They look amazing. Thanks for sharing at The Weekend Social. Please stop by again Thursday 9:00 PM EST when we party again. Pinned.

    1. I'm glad you saw the recipe and I hope you have a chance to try them... they are SO much better than the ones in the can. :) Thanks for visiting.

  7. You make it look SO easy. I have never tried making my own rolls. You have inspired me!!!! Thanks for linking up with "Try a New Recipe Tuesday." Hope you can join us again this week.

    1. I am so glad!... it just tastes a bit of practice...and it is pretty easy. :) Thank you for the great blog party.