Monday, March 05, 2012

Easy Crescent Rolls

I made these rolls recently and received rave reviews so I thought that I would post the recipe here for you guys.  They are super easy to make with a bread machine or mixer but they could easily be kneaded by hand also.  When they come out of the oven, they have a soft center that stretches in large strands of doughy goodness.  When they are completely cool, the texture isn't as impressive but they still taste really good.  Heck, I ate one that was 3 days old and it was still yummy.  I discovered that you can get the original texture back by putting them in a hot oven for a few minutes.  

Crescent Rolls

  • 1/2 cup warm water (110 degrees F/45 degrees C)
  • 1/2 cup warm milk
  • 1 egg
  • 1/3 cup butter, softened
  • 1/3 cup white sugar
  • 1 teaspoon salt
  • 3 3/4 cups all-purpose flour
  • 1 (.25 ounce) package active dry yeast
  • 1/4 cup butter, softened


  1. Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start.
  2. When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle. Spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 degrees F.
  3. Bake in preheated oven for 10-15 minutes, until golden.  Brush additional melted butter all over rolls while still warm.


Rachel said...

I use the same recipe! However, I divide my dough into 36 pieces and place each in a greased muffin cup for cloverleaf rolls. They are to die for!