BUTTERY HOMEMADE CRESCENT ROLLS

These buttery homemade crescent rolls are my absolute favorite. They are so light and fluffy, buttery and very simple to make. They are a perfect side to any dinner, or anyones first choice for a sandwich.

BUTTERY HOMEMADE CRESCENT ROLLS

Homemade rolls seem to be one of those things that people shy away from because it can seem overwhelming. I’ve been there too, but I can assure you that they are pretty fool proof and I’ve created a step by step with pictures to make this an easy recipe that you’ll love. And once you’ve made these once you’ll never be able to buy rolls again. My kids won’t even eat sandwiches on regular bread because they loves these so much more.

HOW TO MAKE THE PERFECT ROLLS

Let’s start with making the dough:

• Pour milk, sugar and yeast into a large mixing bowl, stir together with a wooden spoon or dough whisk and let sit 10-15 minutes or until yeast is bubbly.
• Add butter and eggs and mix together again.
• Add salt and 2 cups of flour and mix. Continue adding flour in ½ cup increments until dough forms a ball and pulls away from sides of the bowl.
• Pour dough out onto a floured surface and knead for 3- 5 minutes, incorporating more flour if needed. Dough should not be sticky, but more of a soft and tacky feel.
• Place dough in greased bowl, cover with a cloth and let rise until doubled in size, anout 1½ hours.
• Punch dough down and seperate into 2 balls the same size.

• 

• 

• 

• 

• Take each of the dough balls and roll into a 10-12 inch circle on a lightly floured surface.
• Spread the room temperature butter into a thin and even layer around the rim of the circles about 2-3 inches into it. Do not cover the whole circle or they will not hold in their shape.
• Using a sharp knife or pizza cutter, cut each large circle into 10 triangles.
• Roll each triangle up from the wide side, creating a crescent shape. Place on greased or parchent lined cookie sheet. I like to do 4 rows of 5 across. Cover with a kitchen towel and allow to rise again about 45 minutes or until its doubled in size.
• While the rolls are on their second rise, preheat the oven to 375 F.
• Bake at 375 F for 11-12 minutes, or until a light golden brown across the tops. As soon as you’ve removed them from the oven lightly brush a little butter over the tops of them.

• 

• 

SOME HELPFUL NOTES:

• The dough can be made in either a mixer or a bread machine also. If using a mixer just use your dough hook attachment.
• These rolls can be prepped ahead of time and baked when needed. Once you have rolled them out, cut them into triangles and placed on your baking sheet cover and stick in the fridge or freezer. Then about an hour or two, depending on how cold it is in the house, remove them from the fridge or freezer and let them rise and come to room temperature. They may not rise quite as much, but they will still turn out perfectly once baked.
• If wanting these rolls to be freshly made for dinner I like to start them about 3 hours before I want them to be ready.
• I have used water instead of milk in this recipe before and they turned out perfectly fine as well. Just slightly less rich in flavor.
• If you are wanting to use whole wheat flour I would only suggest subbing in a cup. This recipe is not a full whole wheat recipe, as other things would need to be altered.
• Make sure all of your ingredients are room temperature before starting.

This dough recipe is the same recipe I use to make my Mom’s Famous Cinnamon Rolls. There have been many times when I just double to dough recipe and make a batch of dinner rolls and cinnamon rolls at the same time, or you could even make a single recipe and make 10 crescent rolls and 6 cinnamon rolls. Just follow the recipe instructions for how to make and bake the cinnamon rolls.

For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.