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!


Pumpkin Cinnamon Rolls w/ Cinnamon Cream Cheese Icing

Ahhhh, la, la, la  (I’m singing, can’t you tell?).  The weather is cool[er] and my pumpkins are off the vine, and this makes me happy, happy, joy, joy!

These little gems are my gift to you.  Well, not really, because I’m not up to sharing. . . .   But the recipe is my gift to you.  Bonus:  the pumpkin replaces most of the fat in the roll recipe without sacrificing flakiness or tastiness!  Thank you pumpkin!  Start puréeing those pumpkins kids and get busy.  Fall has arrived!

Pumpkin Cinnamon Rolls w/ Cinnamon Cream Cheese Icing

3¼ teaspoons dry yeast
¼ cup warm water
1 cup milk, scalded
½ cup puréed pumpkin
⅓ cup sugar
1½ teaspoons salt
1½ teaspoons cinnamon
1 egg, beaten
4 to 5 cups all-purpose (unbleached) flour


1 tablespoon water
1 cup brown sugar
2 tablespoons cinnamon

Cinnamon Cream Cheese Frosting

2 cups powdered sugar
4 ounces cream cheese, softened
2 tablespoons butter, softened
1 teaspoon vanilla
Pinch of cinnamon
2-4 tablespoons milk or half/half

In measuring cup, mix yeast with water and allow to proof 10 minutes.

In large bowl (I used my trusty, beloved KitchenAid) mix milk with pumpkin, sugar, salt, and cinnamon.  Cool for 5 minutes.  Add yeast and egg.  Using kneading paddle, add flour, one cup at a time, mixing and then kneading for approximately 6 minutes or until dough is smooth and elastic.  Let dough rise, in an oiled bowl, until doubled in size (approx. 1½ hours).

Punch dough down and roll into a rectangle approx. 18″ x 14″.  Mix brown sugar and cinnamon in small bowl.  Sprinkle water on your hands and rub onto dough.  Sprinkle dough with sugar mixture.  Roll up jelly roll style, starting with the long side.

Cut into 12 pieces using scissors or string and place into a lightly greased 13″ x 9″ pan.  Cover with clean towel and let rolls rise for approximately 1½ hours.

Prepare frosting by mixing all ingredients together.  You can tweak the milk and sugar to reach the consistency you desire.  Set aside.

Preheat to 350° and bake approximately 20 minutes or until rolls are done.  Ice the rolls and let the fun begin!

Note: I tried putting the rolls, once sliced, into the refrigerator overnight for a rise in the morning.  I didn’t like what happened to the filling.  However, I also put slices in the freezer for a later time, and they froze beautifully.

As always, for more yeast love, check out: YeastSpotting!

Greek Yogurt Yeast Rolls

Mmmm, bread.  Sometimes I just want fresh, soft rolls for dinner, but I don’t feel like making a large batch.  Just enough for about two nights.  I had some Greek yogurt in the fridge and the idea of using it to increase my intake of carbs sounded like an intriguing idea.  Sort of like using buttermilk, which I rarely buy.  Again, because it’s bad for karma to lie, I’m not going to–these were very tasty.  Load ’em up with butter.  Mmmm!

Greek Yogurt Yeast Rolls

(one dozen)

2½ cups all-purpose flour (unbleached)
1 tablespoon sugar
½ teaspoon baking soda
½  teaspoon salt
½ cup Greek yogurt (or plain yogurt)
½ cup milk
2 tablespoons butter
1 teaspoon yeast

In large bowl, mix flour, sugar, soda, and salt.

In oven-proof measuring cup, mix yogurt, milk, and butter and microwave just until butter is slightly melted (this mixture should be lukewarm, not hot).  Stir in yeast and allow to sit for 10 minutes.

Pour yogurt/yeast mixture into dry ingredients and mix until it is a soft, elastic dough.  If the dough appears too wet, add a tablespoon of flour at a time until you have the right consistency. Knead for approx. 5 minutes (if using an electric mixer/kneader—if by hand, it might take longer).

Place dough in an oil-covered bowl, cover with a clean towel, and allow to sit in a warm spot until the dough has doubled in size, approx. 2 hours.

Lightly grease baking sheet.  After dough has doubled, punch dough down and divide into 12 equal pieces.  Roll into balls and place on a lightly greased baking sheet or pan.  Cover and allow to rise until doubled in size, approx. 1.5 hours.

Preheat oven to 350°.  Place rolls on center rack of oven and cook until golden brown, approx. 15-20 minutes.  Devour with loads of soft, room-temperature butter.  That’s the ticket!

For even more yeasty love, visit YeastSpotting!

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