Buttery Homemade Rolls
These buttery homemade crescent rolls are our absolute favorite. They are so light and fluffy, buttery and very simple to make.
Ingredients
- ½ cup (122 g) milk warm
- ¼ cup (50 g) granulated sugar
- 1 tablespoon (1 tablespoon) yeast I use active dry yeast
- 2 large eggs room temp
- 6 tablespoons (6 tablespoon) butter softened
- 1 teaspoon (0.75 teaspoon) salt
- 2¾-3¼ cups (343.75 g) bread flour all-purpose can be used also
- 2-3 tablespoons (2 tablespoon) butter softened
Instructions
- 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 mat or 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 10-12 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.
Notes
I have used water instead of milk before and it works too. Not as rich of a dough, but great none the less.
These rolls freeze great! I will make a whole batch, spread pb and jelly and freeze for easy on the go sandwiches!
This is my same cinnamon rolls dough, so often times I will double the recipe and make a sheet pan of buttery dinner rolls and a pan of cinnamon rolls too!
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
Nutrition
Serving: 1servingCalories: 123kcalCarbohydrates: 15gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 31mgSodium: 137mgPotassium: 35mgFiber: 1gSugar: 3gVitamin A: 177IUVitamin C: 1mgCalcium: 14mgIron: 1mg
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