Easy Crescent Rolls Recipes
GOLDEN CRESCENT ROLLS
This is a great recipe for sweet, fluffy crescent rolls (kind of like a croissant but more dense).
Provided by Mike A.
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 3h10m
Yield 20
Number Of Ingredients 8
Steps:
- Dissolve yeast in warm water.
- Stir in sugar, salt, eggs, butter, and 2 cups of flour. Beat until smooth. Mix in remaining flour until smooth. Scrape dough from side of bowl. Knead dough, then cover it and let rise in a warm place until double (about 1 1/2 hours).
- Punch down dough. Divide in half. Roll each half into a 12-inch circle. Spread with butter. Cut into 10 to 15 wedge. Roll up the wedges starting with the wide end. Place rolls with point under on a greased baking sheet. Cover and let rise until double (about 1 hour).
- Bake at 400 degrees F (205 degrees C) for 12-15 minute or until golden brown. Brush tops with butter when they come out of the oven.
Nutrition Facts : Calories 180.6 calories, Carbohydrate 24.4 g, Cholesterol 36.9 mg, Fat 7.7 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 4.6 g, Sodium 173.4 mg, Sugar 5.1 g
BUTTERY CRESCENT ROLLS
I always have to double this buttery, homemade crescent roll recipe because they never last long. You can shape them any way you like, but to me, a crescent shape is so pretty. -Kelly Kirby, Westville, Nova Scotia
Provided by Taste of Home
Time 45m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast and 1 teaspoon sugar in warm water. Add butter, milk, egg, salt, remaining sugar and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place point side down 2 in. apart on greased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place until doubled, about 30 minutes. , Preheat oven to 350°. Bake until golden brown, 10-12 minutes. Remove from pans to wire racks.
Nutrition Facts : Calories 128 calories, Fat 4g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 107mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
EASY CRESCENT ROLLS
I learned to cook and bake under my mother's fantastic guidance. She always treated the family to home-baked bread and I've learned to do the same.
Provided by Taste of Home
Time 30m
Yield 3 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, dissolve yeast in warm water. In a small bowl, beat eggs until a light lemon color. Add to yeast mixture; set aside. , In a large bowl, combine 1 cup flour, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in yeast mixture. Stir in enough remaining flour until dough leaves the side of the bowl and is soft (dough will be sticky). Do not knead. Cover and refrigerate overnight. , Punch dough down. Turn onto a well-floured surface; divide into thirds. Roll each into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from wide end and place with pointed end down 2 in. apart on greased baking sheets. Curve ends to form a crescent shape. Cover and let rise in a warm place until doubled, about 45 minutes. , Bake at 375° for 10-12 minutes or until light golden brown. Remove from pans to wire racks.
Nutrition Facts : Calories 93 calories, Fat 3g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 71mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 0 fiber), Protein 2g protein.
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Estimated Reading Time 8 mins
- In a small saucepan (or in a 2 c. glass measuring cup, in the microwave) scald the milk, 16 tbsp. butter and 1/4 c. of sugar. The butter should be mostly melted. Pour the mixture into the bowl of a stand mixer. Add 1 c. of flour, the salt, mix on low. In a measuring cup, add the 1 tsp. sugar, warm water and the yeast. Allow the yeast to proof for about 5 minutes. Meanwhile add the eggs one at a time, mixing until incorporated. Alternate adding the proofed yeast mixture and the remaining flour. Mix just until a soft and sticky dough forms (please note that the dough will be EXTRA soft... don't add any excess flour to it).
- Scrape the dough out into a lightly greased bowl and cover with plastic wrap. Turn your oven on to 200 degrees, then turn it off as soon as it reaches that temperature. Place the bowl inside and allow to rise for 1 1/2 hours.
- Dust two large pieces of parchment paper with flour. Divide the dough in half, place the balls of dough onto the parchment and roll into large circles. Brush 2 tbsp. of butter over each circle, then transfer to a cookie sheet and place in the refrigerator to chill for 1 hour, preferably more. The longer it rests the lighter and flakier the rolls will be.
- Remove the dough from the refrigerator and cut each circle into 12 equal wedges. Cut a small slit at the top of each piece (the outer edge) to help the crescents form their shape when rolling. Starting from the outside, roll the dough up into a crescent shape, buttered side in. Place onto two lined baking sheet (3 rows of 8 on each sheet). You should end up with a total of 24 rolls. If baking batches one at a time, keep the other in the refrigerator while one is in the oven. Brush the tops with the egg yolk and water mixture.
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- In a large bowl, mix the flour with sugar and salt. Dissolve the fresh yeast in the warm water and add to the flour mixture. Add the eggs and milk, mix everything together. Add the butter and knead until the dough is smooth and soft. Cover with a clean towel and let it rise for about 1 hour in a warm area, until doubled in size.
- Punch dough down and divide into 2 equal parts. Form them into balls. On a floured surface roll each part into a 16 to 17 inch round, using a rolling pin. With the back of a spoon, spread about 2 tbsp of very soft butter onto the dough round. Using a pizza or pastry cutter, cut the round into 16 triangles.
- Start rolling each triangle into crescents. Once rolled, curve the edges and place on a cookie sheet or baking tray lined with parchment paper with the tip tucked down and under the roll. Repeat rolling with the rest of the triangles. Let them rise for about 20 minutes. Melt additional 1 1/2 tablespoons butter and brush the tops of the rolls with the melted butter.
- Preheat the oven to 400°F (200°C). Bake for 14-18 minutes until puffed and golden brown. Let them cool on a wire rack for a few minutes before serving.
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5/5 (1)Published 2021-04-30Category Desserts, Recipe Roundup
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