Community Pick
Buttery Soft Crescent Rolls
"My daughter fell in love with my bread machine and she is always trying out new recipes, here is her best find yet. The rolls are soft and buttery, a perfect accompaniment to soup and salad."
photo by sarahtaranoff
- Ready In:
- 2hrs 15mins
- Ingredients:
- 9
- Yields:
-
16 rolls
ingredients
- 1⁄2 cup warm water
- 1⁄2 cup warm milk
- 1 egg
- 1⁄3 cup butter, softened
- 1⁄3 cup sugar
- 1 teaspoon salt
- 3 3⁄4 cups all-purpose flour
- 1 (1/4 ounce) package active dry yeast
- 1⁄4 cup butter, melted
directions
- Place ingredients into bread maker in order recommended by manufacturer: water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast. Reserve additional butter butter (1/4 cup) for later.
- Select dough/knead cycle and start. This cycle should mix dough and allow it to rise for 1 hour.
- Turn dough out onto a floured surface and roll into a circle, about 1/4 inch thick. Brush with additional butter.
- Cut into 16 pie shaped wedges. Roll wedges starting with wide end into crescent shapes.
- Place on an ungreased baking sheet and allow to rise for an additional hour.
- Bake for 10- 15 minutes at 375°F or until golden brown.
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Reviews
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I used this wonderful recipe to make a hamburger bun for dinner and a few danish. The first thing a friend (who is frequently a Guinea pig for my cooking) said was how delicious the bread was on this danish compared to the ones I made last week. The dough is simple and forgiving. I used all milk, no water since I use 1% milk. I don't think I will every buy Pillsbury crescents again. I saved half the dough. I will have to make a crescent for breakfast. This dough is just a bit wet, if it is sticky for you, just knead in a bit more flour. LOVE IT!!! It is so flexible for making so many different things. The dough refrigerated well. The next day I made a couple crescents with it. The lesson, make the triangle skinny and very long to get the best look. Also, the brushing butter does not have to be melted....it can just be spread if it is very soft. -
These were really good! The dough mixed up nicely in the breadmaker and then after rolling them out and cutting them (I skipped the melted butter), I rolled up some deli meat and cheese inside the rolls. I put them in the fridge for an hour until dinner time and then let them come to room temp as I was heating up the oven. I brushed melted butter on top and baked them at 350 for about 18 minutes. I will definitely use this recipe again. So much better than from a can! -
Yumm! I baked them at 350 since I had something else in the oven at that temp. Big, puffy and tasty. :) -
I don't have a bread machine and so I dissolved the yeast in the warm water and added the sugar after it was dissolved to proof, then added the rest of the ingredients. I mixed by hand let the dough raise in a 170* oven for an hour. I added a little more flour when I was rolling out the circle. Let them raise again after rolling. So this recipe could be used for those who don't have a bread machine. These were great! -
This is an awesome recipe!!! I made these tonight for DH to take to work to feed his friends tomorrow. Made a small pan for us and the kids loved them. DD(9) said it was the best rolls she had ever eaten. DH said oh my,oh my... he is happy! These are good. really light and just the perfect texture!! The only thing I did differently is I used bread flour and had to use cream as I had no milk. We will definitely make these often! Thanks!
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Tweaks
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These rolls were nice following the directions as written. However, they are something special baked as cinnamon raisin rolls. After brushing with the butter and cutting into sedges, sprinkle with cinnamon sugar and place 5 or 6 raisins on each wedge. Roll up and bake as directed. When cool, pipe on a bit of vanilla frosting made with confectioners sugar and vanilla
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This recipe is excellent!!! The dough is easy to make and rolling out the dough was a breeze.My daughter loved these so much that she had three and would have had more if I didn't stop her.She wants me to make them for Thanksgiving dinner.It makes 16 large rolls though I think you might be able to get 24 from this dough and still be a good size but I haven't tried it yet to know ,as I just tried making these for the first time last night.I used my mixer instead of my bread machine and the dough turned out great. I would not substitute margarine for butter because it just would not be as good.I have found this is the case with many roll recipes, that it is just much better with real butter.Give this recipe a try it is really good!!!
RECIPE SUBMITTED BY
Dawn399
United States
I?m ?originally from Texas, but now live in Florida. Still gotta have that spice though....love chipotle peppers, habaneros, and jalapenos. This is a picture of myself & my 2 daughters taken in Dec'06. I am working on my graduate degree, & still work as a nurse prn. When I'm not cooking and eating what I cook... I head for the gym to work out. As far as cookbooks, I love the church/ community cookbooks, where someone has dug out old handwritten recipes by granny and shared them with others-those are the best kind. If I had a month off, I'd for sure go hiking, would love to visit Australia and New Zealand.?
