Butter Crescents

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    Butter Crescents

    Butter Crescents

    (229)
    2hr45min


    213 people made this

    About this recipe: Melt in your mouth crescent rolls! This recipe takes a little time but is well worth the wait.

    Ingredients
    Serves: 12 

    • 120 ml milk
    • 115 g butter, softened
    • 65 g white sugar
    • 1/2 teaspoon salt
    • 7 g active dry yeast
    • 120 ml warm water (110 degrees F/45 degrees C)
    • 1 egg
    • 440 g all-purpose flour
    • 1 egg, beaten

    Directions
    Prep:30min  ›  Cook:15min  ›  Extra time:2hr rising  ›  Ready in:2hr45min 

    1. Warm the milk in a small saucepan until bubbles form at the edges; remove from heat. Mix in the butter, sugar, and salt. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
    2. In a large bowl, combine milk and yeast mixtures. Stir in 1 egg. Beat in flour 1 cup at a time until dough pulls together. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
    3. Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into two equal pieces, and form into rounds. Cover, and let rest 10 minutes.
    4. Using a floured rolling pin, roll each dough half into a 12 inch circle. Cut each circle into 6 wedges. Roll each wedge up towards the point. Bend ends inward to form crescents, and place point side down on lightly greased baking sheets. Cover, and let rise until doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
    5. Brush rolls with beaten egg, and bake for 12 to 15 minutes in the preheated oven, or until golden brown.
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    Reviews and ratings
    Global ratings:
    (229)

    Reviews in English (228)

    by
    61

    They were fairly easy to make, but I thought they lacked flavor. I used butter instead of an egg wash, but I don't think that made much of a difference. I think they need more salt. I tried the recipe a second time, and I made sure I used salted butter. I added another 1/4 tsp of salt to the recipe, and I also added some salt to the butter wash. The turned out great, and were a big hit at Thanksgiving.  -  21 Oct 2002  (Review from Allrecipes US | Canada)

    by
    42

    Very yummy! I made them in my bread machine on the dough cycle and they turned out wonderful! I am now using this recipe in place of pre-made crescent dough in other recipes.  -  19 Oct 2002  (Review from Allrecipes US | Canada)

    by
    38

    These are super crescent rolls! I was a bit worried about sugar being in the recipe, but it adds just a hint of sweetness, and they're still great with savory flavors, like gravy. They have a rich, buttery taste and a light texture. I've used the dough as a topping for casseroles and pot pies, and it works great. It puffs up in the oven more than you'd expect. You can also roll them up with bacon and cheese or tiny sausages before baking them and have a great snack. The time spent on these is worth it! (And it always seems to take my dough a little longer to rise than the recipe states.) Thank you so much for posting this recipe!  -  27 Nov 2002  (Review from Allrecipes US | Canada)

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