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“These go great smothered in butter with a stew or soup.”
1hr 12mins
2 dozen

Ingredients Nutrition


  1. In a large mixing bowl, dissolve yeast in warm water.
  2. Add the milk, butter, sugar, egg, salt, and 2 cups flour.
  3. Beat on medium speed for 2 minutes.
  4. Stir in enough remaining flour to form a soft dough.
  5. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
  6. Place in a greased bowl, turning once to grease top.
  7. Cover and let rise in a warm place until doubled, about 1 hour.
  8. Punch the dough down.
  9. Turn ounto a floured surface; divide in half.
  10. Roll each portion into a 12-inch circle; cut each circle into 12 wedges.
  11. Roll up wedges from the wide end and place pointed end down 2 inches apart on greased baking sheets.
  12. Curve ends to form crescents.
  13. Cover and let rise in a warm place until doubled, about 30 minutes.
  14. Bake at 375˚ for 12-14 minutes or until golden brown.
  15. Brush with melted butter.
  16. Remove from pans to wire racks to cool.

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