Roll Essentials Easypeasy Buttery Crescents Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BUTTERY CRESCENT ROLLS



Buttery Crescent Rolls image

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

1 tablespoon active dry yeast
1 teaspoon plus 1/3 cup sugar
1/2 cup warm water (110° to 115°)
1/2 cup butter, softened
1/2 cup warm 2% milk (110° to 115°)
1 large egg, room temperature
3/4 teaspoon salt
4 cups all-purpose flour

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.

BUTTER CRESCENTS



Butter Crescents image

Melt in your mouth crescent rolls! This recipe takes a little time but is well worth the wait.

Provided by SAMME

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 2h15m

Yield 12

Number Of Ingredients 9

½ cup milk
½ cup butter, softened
⅓ cup white sugar
½ teaspoon salt
1 (.25 ounce) package active dry yeast
½ cup warm water (110 degrees F/45 degrees C)
1 egg
3 ½ cups all-purpose flour
1 egg, beaten

Steps:

  • Warm the milk in a small saucepan until bubbles form at the edges; remove from heat. Mix in the butter, sugar, and salt. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  • In a large bowl, combine milk and yeast mixtures. Stir in 1 egg. Beat in flour 1 cup at a time until dough pulls together. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
  • Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into two equal pieces, and form into rounds. Cover, and let rest 10 minutes.
  • Using a floured rolling pin, roll each dough half into a 12 inch circle. Cut each circle into 6 wedges. Roll each wedge up towards the point. Bend ends inward to form crescents, and place point side down on lightly greased baking sheets. Cover, and let rise until doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  • Brush rolls with beaten egg, and bake for 12 to 15 minutes in the preheated oven, or until golden brown.

Nutrition Facts : Calories 240.7 calories, Carbohydrate 34.1 g, Cholesterol 52.1 mg, Fat 9.1 g, Fiber 1.1 g, Protein 5.5 g, SaturatedFat 5.3 g, Sodium 168.5 mg, Sugar 6.2 g

ROLL ESSENTIALS: EASY/PEASY BUTTERY CRESCENTS



Roll Essentials: Easy/Peasy Buttery Crescents image

As recipes go, this is a basic, yet tasty recipe for crescent rolls, and they only take about two hours to make. Now, you can always go to the grocer, and pick up a can of crescents, pop 'em open, and place into the oven. But, what would be the fun in that. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories     Other Breads

Number Of Ingredients 10

PLAN/PURCHASE
3/4 cup(s) whole milk
1/4 cup(s) filtered water
1/4 cup(s) sugar, granulated variety
8 tablespoon(s) sweet butter, unsalted, softened, divided
2 1/4 teaspoon(s) instant yeast
1 large egg, whisked
1 teaspoon(s) salt, kosher variety, fine grind
4 cup(s) flour, all-purpose variety
1 tablespoon(s) grapeseed oil, or other non-flavored oil

Steps:

  • PREP/PREPARE
  • Instant Yeast vs. Active Dry Yeast Instant yeast does not need to be proofed to be activated, it can just be added in with the rest of the dry ingredients. In addition, it will activate faster, and rise faster. You can substitute active dry yeast for instant yeast. However, it needs to be proofed, and it does not rise as fast as instant yeast. So, the question of the day is: If active dry yeast takes longer to activate, and longer to rise, why would you use it? Well, most chef's (myself included) feel that active dry yeast produces a mellower flavor, and it worth the extra time. Up to you.
  • Kneading I almost always use my stand mixer fitted with a dough hook to knead dough; however, if you wish, you could do the kneading by hand.
  • Gather your ingredients (mise en place).
  • Add 4 tablespoons of butter to a small saucepan over medium heat.
  • After the butter melts, add the water and milk, then combine.
  • Turn off the heat, and cool the mixture down to around 105f (40c), about 10 minutes.
  • Chef's Note: Since we are using yeast, we do not want the liquid too hot. If it goes much beyond 110f (43c), it could kill the yeast. And we HATE it when that happens.
  • Add the dry ingredients: Three cups of the flour, yeast, salt, and sugar to the bowl of the food processor, fitted with a dough hook, and mix together. Remember to only add three of the four cups of flour.
  • Whisk the egg into the warm liquid.
  • Set the food processor on low, and slowly add the liquid to the 3 cups of flour.
  • Wait until it combines (you may need to stop and scrape down the sides once or twice), and then add the additional cup of flour, 1/4 cup at a time, until the dough becomes smooth, elastic, and begins climbing up the hook.
  • Chef's Tip: Based on a number of conditions; including things like humidity, you might need a bit more, or a bit less flour.
  • Remove from the food processor, knead it on a lightly-floured, clean surface for a minute or two.
  • Chef's Note: The dough should be slightly sticky, but not enough to stick to your hands. If it is too sticky, add some flour, a bit at a time, until it is the right consistency.
  • Place the oil into a bowl, add the dough, and turn to coat with the oil.
  • Cover, and place in a non-drafty corner of your kitchen, until doubled in size, about one hour.
  • Deflate the dough, by punching down on it, then remove from the bowl, divide in two, and form into balls.
  • Roll out one of the dough halves into a 15 - 16 inch (28 - 40cm) circle.
  • Brush with 2 tablespoons of softened butter, then use a pastry scraper, knife, or pizza cutter, to divide into triangles. I usually get about 15 or 16 triangles. If you want them bigger, this is up to you.
  • Chef's Note: This recipe will produce about 30 - 32 crescent rolls. If you do not want that many rolls, then take the second ball of dough, wrap in cling foil, place into a Ziploc bag, and throw into the freezer until needed. I figure you can do the math on this; however, if you do not need a lot of rolls, cut the dough into quarters, freeze three of the balls, and work with the remainder. One quarter of this dough should produce about 8 crescent rolls.
  • Starting with the wide point on the triangle, roll them up, and place onto a parchment-lined baking sheet.
  • Cover with a clean towel, and let rest for about twenty minutes. They should become slightly puffy.
  • While the rolls are resting, place a rack in the middle position, and preheat the oven to 400f (205c).
  • Chef's Note: If you like, you can brush them with some additional butter, and sprinkle with some flaked sea salt.
  • Add to the preheated oven, and bake until golden brown, about 12 - 14 minutes.
  • PLATE/PRESENT
  • Serve with butter, honey, peanut butter... whatever turns you on. Enjoy.
  • Keep the faith, and keep cooking.

More about "roll essentials easypeasy buttery crescents recipes"

HOW TO MAKE EASY BUTTERY CRESCENT ROLLS | THE KITCHN
Jan 21, 2020 Wrap in plastic wrap and freeze for 10 minutes. Roll into a larger rectangle. Arrange 2 racks to divide the oven in thirds and heat to 375°F. Line …
From thekitchn.com
Estimated Reading Time 6 mins
  • Whisk the dry ingredients together. Place the flour, baking powder, and salt in a large bowl and whisk to combine.
  • Knead the dough. Squeeze and knead the dough with your hands until it becomes one cohesive mass. Continue kneading in the bowl until smooth, 10 to 15 times (or about 45 seconds). The dough will feel slightly tacky.
  • Roll into a rectangle. Transfer the dough to a lightly floured work surface. Using a floured rolling pin, roll the dough into a 12x8-inch rectangle, positioning the rectangle so that a long side is at the bottom.


FLAKY BUTTERY CRESCENT ROLLS RECIPE - KING ARTHUR BAKING
Toward the end of the rise time, preheat the oven to 375°F. Uncover the rolls and brush all over with the beaten egg topping. Bake for 20 to 25 minutes, until …
From kingarthurbaking.com
4.8/5 (16)
Total Time 4 hrs 20 mins
Servings 24
Calories 163 per serving
  • To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
  • Whisk together the flour, salt, baking powder, sugar, and yeast., Cut the cold butter into pats; add half to the flour mixture and mix until the butter is in pea-sized bits.
  • Add the remaining butter and mix briefly, until it's incorporated but remains in pea-sized chunks., Turn the dough out onto a floured work surface.


BUTTERY CRESCENT ROLLS RECIPE - EPICURIOUS
Jan 26, 2012 Preparation. Step 1. Line 2 baking sheets with parchment paper; set aside. Butter a large bowl; set aside. Put the milk, shortening, sugar, softened butter, and salt in a medium …
From epicurious.com


THE BEST HOMEMADE CRESCENT ROLLS FROM SCRATCH
Jan 19, 2022 Cut the dough like a pie into 16 sections. Roll each triangle section from the largest end to the small end. Place the rolls onto a lightly greased baking dish (9"x13") and cover, then let rest for an additional 30-minutes in a …
From scrambledchefs.com


BUTTERY GOLDEN CRESCENT ROLLS RECIPE - MOM ON TIMEOUT
Nov 5, 2018 Dissolve the yeast in warm water and let sit until foamy, about 5 minutes. 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 …
From momontimeout.com


BUTTERY GARLIC CHEESE BOMBS - THE CHUNKY CHEF
Aug 2, 2017 Instructions. Preheat oven to 375 degrees F. Line a rimmed baking sheet with parchment paper and set aside. In a small bowl, combine melted butter with Italian seasoning, garlic, parsley and basil. Unroll crescent rolls …
From thechunkychef.com


CHICKEN CRESCENT ROLL UPS - AN ORGANIZED CHAOS
2 days ago Step 2: In a mixing bowl, blend the cream cheese and melted butter until smooth. Step 3: Add the chicken, salt, pepper, milk, and green onions to the bowl. Mix well. Step 4: …
From anorganizedchaos.com


HOW TO MAKE CRESCENT ROLL BREAKFAST CASSEROLE - DELISH
Oct 29, 2024 Step 1 Preheat oven to 350°. Grease a 13" x 9" baking dish with butter. In a small bowl, using a fork, mix cream cheese, scallions, and 1/2 tsp. salt. Step 2 On a work surface, …
From delish.com


FLAKY BUTTERY CRESCENT ROLLS - KING ARTHUR BAKING
Dec 5, 2011 First, whisk together the following: 3 cups (361g) King Arthur Unbleached All-Purpose Flour. 1 1/4 teaspoons salt. 1 teaspoon baking powder. 2 teaspoons sugar. 2 teaspoons instant yeast. *If you use salted butter, reduce …
From kingarthurbaking.com


EASY, FLAKY, HOMEMADE CRESCENT ROLLS RECIPE - THE …
Oct 26, 2023 Let rise for about 20 minutes. Preheat oven to 400 while the rolls are rising. Before placing in the oven, brush the tops with melted butter. For a softer top, brush with butter after baking instead of before. Bake for 15 to 18 …
From thefarmerslamp.com


EASY NO KNEAD CRESCENT ROLLS - GATHER FOR BREAD
Mar 23, 2015 Spray with nonstick cooking spray or melted butter. In a large bowl, combine warm water and yeast. Let sit for 5 minutes until frothy. Add butter, sugar and egg to the yeasted mixture. Stir in the flour, baking powder …
From gatherforbread.com


ROLL ESSENTIALS EASYPEASY BUTTERY CRESCENTS RECIPES
Steps: Line 2 baking sheets with parchment paper. Butter a large bowl; set aside. Put milk, shortening, sugar, softened butter, and salt in a medium saucepan.
From tfrecipes.com


HOW TO MAKE BUTTERY CRESCENT ROLLS AT HOME - IT'S …
Mar 13, 2021 Roll each triangle up from the wide side, creating a crescent shape. Place on greased 12x17 cookie sheet (jelly roll pan). Cover with a kitchen towel and allow to rise again about 45 minutes until noticeably puffed. …
From itsalwaysautumn.com


HOW TO MAKE CRESCENT ROLLS FROM SCRATCH - TASTE OF HOME
Feb 18, 2020 Step 1: Mix the ingredients. Taste of Home. First, whisk together your dry ingredients—a cup and a half of flour, yeast and salt—together in a large mixing bowl. Then in …
From tasteofhome.com


HOMEMADE CRESCENT ROLLS (BUTTERHORN ROLLS) - EASY …
Sep 2, 2022 Place the rolls, pointed ends tucked underneath, on a lightly greased baking sheet (you may line the baking sheet with parchment, if you prefer). Cover, and let rise in a warm place for 1 hour. Preheat the oven to …
From easyweeknightrecipes.com


CRESCENT ROLLS - EASY PEASY MEALS
Nov 22, 2021 Instructions. 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! Stir in 1-2 cups flour, 1 egg, 1 Tbs salt. Then just let it cool a couple of minutes. …
From eazypeazymealz.com


THE EASIEST SUPER SOFT SOURDOUGH CRESCENT ROLLS RECIPE
5 days ago Step 3: Making the Dough. Combine the scalded milk, water, sugar, and sourdough starter in a large mixing bowl. Add the flour, vanilla, and egg, and mix until a shaggy dough …
From livingbreadbaker.com


CLASSIC FRENCH BUTTER CROISSANTS: HOW TO MAKE THE FLAKIEST, BUTTERY ...
1 day ago Flaky, buttery croissants are a beloved French pastry that can be enjoyed for breakfast, as a snack, or as a side to a meal.Mastering the art of croissant-making at home …
From eatmorebutter.com


Related Search