Buttery Crescent Rolls

Whadda think of these, Doughboy?

Ah, the crescent roll.  Who among us hasn’t popped open a package of the ubiquitous refrigerated tubed crescent rolls?  Honestly, I have, but rarely, and it’s because I need to make an appetizer and they’re an integral part of the recipe.   I do not make them for “rolls.”  (Bit of roll snobbery there, eh?)

My crescent rolls are good.  No, I mean GREAT.  They are fool-proof, amazingly tasty and flaky, and easy to make.  Lovely daughter begs me to make her these crescent rolls, and usually I oblige.  Two years ago I ignored her request and instead made homemade bread.  I’ve been reminded many times of that little indiscretion.

Lovely daughter and I made these on Thanksgiving Day.  She sprinkled part of her batch with cinnamon-sugar, and we baked those for breakfast the next day.  Oh, Lordy, Lordy, were they good!  Enjoy these scrumptious crescent rolls, and check out other yeast love on YeastSpotting!

Buttery Crescent Rolls (24 rolls)

5 teaspoons active dry yeast
¾ cup warm milk
½ cup sugar
¼ cup softened butter
2 tablespoons shortening
2 eggs
1 teaspoon salt
4 cups all-purpose flour (KAF please!)
2 tablespoons softened butter

In bowl of mixer fitted with paddle (I’m using my KitchenAid), dissolve yeast in milk and allow to sit for 5 minutes.  Add sugar, ¼ cup butter, shortening, eggs, salt, and 2 cups flour, beating until smooth.  Add remaining flour and knead (using kneading paddle) for approximately four minutes.  Place in well-greased bowl, turning to cover all sides of dough and allow to rise until doubled (approx. 2 hours).  Punch down dough and divide in half.  Roll each half into a circle approximately 12 inches.  Spread each half with 1 tablespoon softened butter.  Using pizza cutter or knife, cut each circle into 12 pie-shaped wedges.  While stretching wide side and pulling long end (makes more layers), roll up wedges into crescent shape.  Curve slightly and place point end down on greased baking sheet.  Cover and allow to rise until doubled (approx. one hour).  Bake at 375° for 8-11 minutes or until golden brown.  Slather with more butter if you like!

7 Comments (+add yours?)

  1. bergamot
    Dec 03, 2010 @ 10:26:01

    I like the recipe and I must say the bread looks really great


  2. Jennifer A (Bread and Putter)
    Nov 30, 2010 @ 08:08:38

    These look fantastic. I may never pop open another tube!


  3. Stacey
    Nov 29, 2010 @ 17:37:40

    I’m so making these! The last few weeks I’ve been making my own bread. My guys go through bread like crazy and store-bought has so much crap in it. I’m always amazed at what some flour, yeast, butter and sugar will do. Easy and so good. I can’t wait to try your rolls. Thanks!


  4. Laurie
    Nov 29, 2010 @ 14:43:05

    Gotta try ’em!


  5. Trackback: Tweets that mention Buttery Crescent Rolls « Karma Per Diem -- Topsy.com
  6. Joyce
    Nov 29, 2010 @ 11:40:24

    These look really really good!


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