Butter Crescent Roll

When I used to cater (a long time ago), I would make these homemade Crescent Rolls for most of the events.  Guests knew they were in for a great meal when they got homemade rolls to start.  Not like those you find in the refrigerated section of your grocer, they are tender and soft with a buttery flavor. This recipe makes 16 Crescent rolls:

2 tsp. Dry Active Yeast
1/2 cup Warm Water

Add to yeast and stir well:
1/4 cup Butter, melted, cooled
1/4 cup Sugar
1 Egg and 1 Egg Yolk beaten
1/2 tsp. Salt

Gradually add and mix well:
2-1/4 cups Bread Flour

Mix on medium speed for 5 minutes.  Cover the bowl with plastic wrap and let rise in a warm place 2 hours.  

Divide the dough in 1/2.  Roll each into a flattened ball.  Leave the dough to relax on the counter covered with plastic wrap for 15 minutes.

Roll each ball of dough into a 12″ round circle.  With pizza wheel or knife, cut each round into 8 wedges.  Roll each wedge up from the wide end to the point.  Place on parchment lined sheet pan, point down.  Brush each with melted butter.  Allow to rise for 1 hour or until doubled.

Bake in 375 degree oven for 12-15 minutes or until golden brown.


About bakingway

Baker/Pastry Chef for over 25 years.

Posted on December 27, 2010, in Breads, Recipes and tagged , . Bookmark the permalink. Leave a comment.

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