Sides · Carbs · Sides
Buttery Crescent Rolls
Buttery Crescent Rolls. Made with butter, milk and sugar. Get ingredient amounts and step-by-step instructions.
1 hr 25 mins48 servings
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Ingredients at original yield
- 1 cup Milk
- 1 cup Butter
- ⅔ cup Sugar
- 1 tsp Salt
- 2 Package Active Dry Yeast, Quick Rise
- 1 cup Warm Water (about 110 degrees)
- 2 Eggs, lightly beaten
- 6 cups Flour
How to make Buttery Crescent Rolls
Timing details
Total time as listed by the original author. Review the method for additional preparation and waiting.
- 01
In a saucepan, heat the milk. Combine butter, sugar, and salt. Add the hot milk and stir well. Set aside and let cool to warm (about 100 degrees).
- 02
In a small bowl, dissolve yeast in warm water. Let stand until foamy, about 10 minutes.
- 03
Beat yeast mixture and eggs into milk mixture at low-speed. Beat in two cups flour until smooth. Stir in remaining flour .
- 04
On a lightly floured surface, knead dough very gently for about 2 minutes until smooth and elastic. Place in a large greased bowl and turn to coat. Cover loosely with a towel and let rise in a warm place until doubled, about 1 hour.
- 05
Punch dough down. On a floured surface, divide dough into quarters. Cover with a towel and let rest for 10 minutes.
- 06
Grease a large baking sheet.
- 07
Roll each section of dough into a large 14 inch circle. Cut the circle into 12 wedges. Starting at large side, roll up each wedge. Place, point side down, on greased baking sheet. Repeat with remaining dough.
- 08
Cover with towel and let rise in a warm place for about 30 minutes.
- 09
At this point, if you are making these ahead, simply place the tray directly into the freezer. Remove on
- 10
Thanksgiving morning to thaw.
- 11
Heat oven to 400 degrees. Bake until golden, about 15 minutes.
Cooking & storage
Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.
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