Golden Crescent Roll Recipes
HOMEMADE CRESCENT ROLLS
Freshly baked bread just got easier with this homemade crescent roll recipe that calls for only four simple ingredients.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h45m
Yield 12
Number Of Ingredients 5
Steps:
- Spray cookie sheet with cooking spray. In 1-cup measuring cup, mix yeast and warm water; let stand 5 minutes. In large bowl, stir together 3 cups baking mix and the sugar; gradually stir in yeast mixture.
- Place dough on lightly floured surface; knead about 10 minutes or until dough is smooth and springy, adding some or all of remaining 1/2 cup baking mix as needed. Roll dough into 12-inch round; cut into 12 wedges. Roll up each wedge, beginning at rounded edge. Place rolls, with points underneath, on cookie sheet and curve slightly. Cover loosely with plastic wrap; let rise in warm place about 1 hour or until dough has doubled in size.
- Heat oven to 425°F. Uncover rolls. Bake 10 to 12 minutes or until golden.
Nutrition Facts : Calories 150, Carbohydrate 25 g, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 430 mg
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
GOLDEN CRESCENT ROLLS
In Indianapolis, Indiana, Bertha Johnson's tender yeast rolls have been a Sunday dinner staple for many years.
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in water. Add sugar, 2 tablespoons butter, shortening, egg, salt and 1 cup flour; beat until smooth. Stir in enough of the 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 top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch dough down. Turn onto a lightly floured surface. Roll into a 12-in. circle. Melt remaining butter; brush over the dough. Cut into 12 wedges. Roll up wedges from the wide end and curve to form crescents. Place pointed side down 2 in. apart on a greased baking sheet. Cover and let rise until doubled, about 45 minutes., Bake at 375° for 8-10 minutes or until golden brown. Remove to a wire rack. Brush with additional melted butter if desired.
Nutrition Facts : Calories 131 calories, Fat 4g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 132mg sodium, Carbohydrate 19g carbohydrate, Fiber 1g fiber), Protein 3g protein.
GOLDEN BUTTERY CRESCENT ROLLS
These golden brown rolls are my mother's bread of choice for holiday meals. No one in our extended family can imagine a celebratory meal without them. They have such a rich taste that you might not need to butter them! -Kevin Weeks North Palm Beach, Florida
Provided by Taste of Home
Time 35m
Yield 2 dozen
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, egg, salt and 2 cups flour. Beat on medium speed for 2 minutes. 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 top. Cover and let rise in a warm place until doubled, about 1 hour., Punch the dough down. Turn onto a 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 pointed end 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., Bake at 375° for 12-14 minutes or until golden brown. Brush with melted butter. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 127 calories, Fat 4g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 118mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
CHEESY SKILLET CRESCENT ROLLS WITH CARAMELIZED ONIONS
Cast iron gets screaming hot, so it's perfect for giving rolls a beautiful crust.
Provided by Ree Drummond : Food Network
Categories appetizer
Time 45m
Yield 16 crescent rolls
Number Of Ingredients 7
Steps:
- Preheat the oven to 375˚ F. Melt the butter in a 12-inch cast-iron skillet over medium heat. Add the onions, thyme, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onions are very soft and a deep golden brown, 10 to 15 minutes. Stir in the vinegar and cook, scraping up any browned bits, until evaporated, 1 to 2 minutes. Use a slotted spoon to remove the onions to a paper towel-lined plate and wipe the skillet clean.
- On the wide end of each dough triangle, spoon a scant tablespoonful of caramelized onions and sprinkle with about 1 tablespoon Swiss cheese. Starting at the wide end, gently roll up the dough around the filling; place in the skillet. There will be some space between each roll, but the rolls will puff up and come together when baked.
- Transfer the skillet to the oven and bake until the rolls are golden and puffy, 25 to 30 minutes. Let cool slightly before serving.
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.
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.
More about "golden crescent roll recipes"
EASY HOMEMADE CRESCENT ROLLS | LIFE MADE SIMPLE
From lifemadesimplebakes.com
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.
CRESCENT ROLLS RECIPE - THE BEST EVER! • FOOD FOLKS AND FUN
From foodfolksandfun.net
Estimated Reading Time 3 mins
- In large mixing bowl whisk together yeast and water until dissolved. Mix in sugar, eggs, butter, shortening, and salt until combined. Add 2 cups flour and use a handheld mixer to beat until smooth. Add enough of the remaining flour to form soft dough, slightly sticky dough. Turn dough out onto floured surface, and knead until elastic and smooth, about 8 minutes.
- Lightly spray large, clean mixing bowl with nonstick cooking spray. Place dough in bowl, and lightly spray top of dough with cooking spray. Cover with plastic wrap and let rise until doubled in a warm place, about 90 minutes.
- Deflate dough by punching down, and divide into 2 dough balls. Roll out each dough ball into 12-inch circle, brush each with 1 tablespoon melted butter, and cut into 12 wedges. Roll wedges from wide end, and place 2-inches apart on prepared baking sheet, point-side down. Curve ends to form crescents. Cover baking sheet loosely with greased plastic wrap, and rise until doubles, about 45-60 minutes. After 30 minutes of rising, preheat oven to 375 degrees F.
BUTTERY GOLDEN CRESCENT ROLLS RECIPE - MOM ON TIMEOUT
From momontimeout.com
- Stir in sugar, eggs, butter, salt, and two cups of flour. Make sure the eggs and butter are room temperature before you add them to the yeast mixture. Beat until smooth.
- Add in the remaining flour a little at a time and mix until smooth. The dough should be pulling away from the bowl.
- Shape the dough into a ball, place in a large bowl and cover with a towel or plastic wrap. Let rise until it is doubled in size. (Set the bowl in a warm area to speed up the rising process.)
105 AMAZING CRESCENT ROLL RECIPES + THE ULTIMATE GUIDE
From thewickednoodle.com
Estimated Reading Time 7 mins
BEST CRESCENT ROLL RECIPES - PILLSBURY.COM
From pillsbury.com
10 BEST PILLSBURY CRESCENT ROLLS RECIPES | YUMMLY
From yummly.com
QUICK + EASY CRESCENT ROLL RECIPES AND IDEAS - PILLSBURY.COM
From pillsbury.com
46 CRESCENT ROLL RECIPES - DINNER AT THE ZOO
From dinneratthezoo.com
9 CREATIVE RECIPES USING CRESCENT ROLLS
From thespruceeats.com
Estimated Reading Time 7 mins
- Ham and Cheddar Mini Quiches. Whether you need a quick and easy breakfast for a holiday morning or something the kids can grab and run with, these little ham and cheddar muffin cup quiches are an excellent choice.
- Pigs in a Blanket. Pigs in a blanket are a classic appetizer that always makes an appearance during the holidays, on game days, or at kids' parties. Easy to make, transport, and eat, these simple bites go with any sauce you'd like, such as honey-mustard, ketchup, or even ranch dressing.
- Pizza Pinwheels. Pizza sauce, finely chopped pepperoni, mozzarella cheese, and mushrooms make a tasty pizza topping for the crescent roll dough. The dough is rolled up and sliced to make delicious little pizza pinwheels.
- Bacon, Egg and Cheese Rolls. In this recipe the crescent roll dough bakes into its intended shape, but stuffed with eggs, bacon, and cheese, to make a breakfast sandwich that you can make ahead and reheat in the morning.
- Beef Stroganoff Bake. This creative beef stroganoff bake uses crescent roll dough as the crust. The dough is topped by a hearty and creamy combination of lean ground beef, mushrooms, sour cream, and cheese.
- Blueberry Cream Cheese Breakfast Braid. This breakfast braid is another genius use of crescent roll dough. Fresh blueberries and sweetened cream cheese provide the filling, and a simple lemon-flavored icing is a final touch for a crunchy and sweet treat.
- Easy Cheese Danish. This easy recipe is a simple bake of two cans of refrigerated crescent dough and a creamy filling of sweet cream cheese. By adding any toppings of your liking, such as lemon curd, fresh fruit, or powdered sugar, you can make this recipe according to your preferences.
- Easy 6-Ingredient Cinnamon Rolls. These easy and quick crescent dough cinnamon rolls are a wonderful treat for a holiday brunch, great to serve at a baby shower, and always a treat when packed in the little ones' lunchboxes.
- Cheeseburger Pie With Crescent Roll Crust. Our all-in-one cheeseburger is a fun bake to serve during a weeknight. All the great flavors of beef, cheese, and burger seasonings come together in between two sheets of crescent roll dough.
HOW TO MAKE CRESCENT ROLLS - HANDLE THE HEAT
From handletheheat.com
Estimated Reading Time 7 mins
- In a small saucepan combine the water, milk, and half the butter (4 tablespoons). Set over medium heat and cook until the butter is melted. Remove from heat and let cool until just warm, about 110°F.
- In the bowl of a stand mixer fitted with the dough hook, stir together the warm water mixture with the yeast, sugar, egg, salt, and flour. Turn the mixer to medium and knead until smooth and elastic, about 5 minutes. Shape the dough into a smooth ball and place in a clean bowl. Cover and let rise until doubled in size, about 1 hour.
- Divide the dough into 2 equal parts, forming each into a smooth ball. On a clean work surface use a rolling pin to roll each ball into a 16 to 17-inch round. Using a small offset spatula or the back of a spoon, spread 2 tablespoons of the remaining room temperature butter onto each dough round. Use a pastry cutter to cut each round into 16 triangles.
- Roll the triangles into crescents, starting from the bigger outside edge. Bring the edges together to create the crescent shape with the tip tucked down under the roll. Place on a parchment lined baking sheet, cover, and let rise for about 20 minutes, or until puffy. Meanwhile, preheat the oven to 400°F.
CRESCENT ROLLS - EASY PEASY MEALS
From eazypeazymealz.com
4.1/5
- Heat 1 1/2 cups of milk, 3/4 cup sugar and 1/2 cup of butter, in a microwave safe bowl, for about 2 minutes. You want the milk hot!
- Add yeast mixture to cooled down milk mixture, making sure it is not too hot, or it will kill the yeast. If your yeast does not foam, start over!
HOMEMADE CRESCENT ROLLS - BROWN EYED BAKER
From browneyedbaker.com
Estimated Reading Time 4 mins
- Whisk the melted butter, half-and-half, yeast, and 1 teaspoon of the sugar in a large liquid measuring cup until the yeast dissolves. Whisk in the egg and egg yolk.
- In the bowl of a stand mixer fitted with the dough hook, mix the flour, remaining sugar, and salt on low speed until combined, about 15 seconds. With mixer running on low, add the half-and-half mixture in a steady stream and mix until the dough comes together. Increase the speed to medium and mix until the dough is smooth and comes away from the sides of bowl, about 6 minutes. Turn the dough out onto a clean surface and knead to form a smooth, round ball. Transfer the dough to a greased bowl, cover with plastic wrap, and place in a warm, draft-free spot. Let rise until doubled in size, about 1 hour.
- Turn the dough out onto a lightly floured surface and roll into a 12-inch circle. Spread the softened butter over the dough, sprinkle with the salt, and cut into 12 wedges using a pizza cutter. Roll each wedge starting at the wide end, and arrange (with pointed tip of dough underneath each roll) on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and return to a warm, draft-free spot until doubled in size, about 1 hour. Make-Ahead Note: At this point, the rolls can be refrigerated for up to 24 hours before baking.
- Preheat oven to 350 degrees F. Whisk the egg white and water in a small bowl. Remove the plastic wrap and brush each roll twice with the egg white mixture. Bake until golden brown, about 20 minutes, rotating the baking sheet halfway through cooking. Cool rolls on the baking sheet for 10 minutes before serving. Leftover rolls can be stored in an airtight container at room temperature for up to 2 days.
HOMEMADE EGGLESS CRESCENT DOUGH RECIPES - NITHA KITCHEN
From nithaskitchen.com
HOMEMADE CRESCENT ROLLS - JULIE'S EATS & TREATS
From julieseatsandtreats.com
- In a large bowl combine the flour, sugar, yeast, and salt. Using a pastry cutter cut in the butter until you have chunks a little larger than peas.
- In a small bowl combine the milk and eggs then stir into the flour mixture until it forms a ball. Start with 1 cup of milk and add more if necessary. If there is only a little flour left in the bowl I like to briefly knead the dough to finish bringing it together. If the dough is still pretty dry and having trouble coming together add in more milk. Wrap the dough in plastic wrap and chill for 30ish minutes.
- Dust a work surface with flour and divide the dough into 3 equal portions. Roll one portion into a long rectangle then fold into thirds. Turn dough a quarter turn and roll into another long rectangle and fold into thirds. Repeat once more. Roll into a rectangle about 1/4" thick (sometimes mine is a little thicker).
- Cut into 8 triangles. Starting at the wide end roll up each triangle and place on a baking sheet. Repeat with remaining 2 dough portions to make a total of 24 rolls. Cover rolls loosely and place in a warm area to rise until double in size.
WORLD'S BEST HOMEMADE CRESCENT ROLLS - OH SO DELICIOSO
From ohsodelicioso.com
- In a bowl combine the yeast, warm water, and pinch of sugar. Set aside. It will foam up a little bit.
- Meanwhile combine 2/3 cup sugar, salt, butter, and boiling water in a large bowl. I put it directly into my kitchen aid mixer bowl. Using the paddle attachment, stir until the butter melts and the water is cooled. Use the lowest setting, or even half a notch to the lowest setting to avoid splashing hot water everywhere.
- Add the beaten eggs to your yeast mixture and then add the yeast mixture to your butter mixture.
- Switch from your paddle attachment to your dough hook and add about 6 cups of flour. Dough will be sticky.
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