In this post, I bring you one of the world’s most perfect foods: buttery crescent dinner rolls. When you have homemade rolls, fresh out of the oven, who needs turkey or ham? I know, most people want meat and a few side dishes, especially for a big holiday meal. But seriously. If you have homemade rolls, you’ll instantly take the meal up a notch. They’re soft, light, and buttery. Perfection.
I mentioned these rolls earlier this month in my November life lately post and also shared a photo of them on Instagram. For me, these rolls are exclusively a Thanksgiving food. My mom may have made them for a non-Thanksgiving occasion once or twice. But it’s really rare. However, there’s no reason that you should feel limited to serving them at Thanksgiving. As such, I decided to go ahead and share them in time for Christmas and New Year’s Eve / New Year’s Day meals, when they’ll still be amazing.
In the life lately post, I shared that I’m not a “it’s not X holiday unless we eat X food” kind of person. I think this sentiment is a little silly and frankly, pretty unrealistic unless you have full control over the food at every holiday meal. Also, isn’t it more about who you’re with than what you’re eating? But I make an exception for these buttery crescent dinner rolls. It doesn’t feel like Thanksgiving without these rolls. I am happy to make them even when I’m not hosting a big holiday meal (which I’m usually not) because they’re that good and that important to me.
I don’t really have old family recipes that I’m hoping to pass down someday. My mom has always cooked a lot, but again, it hasn’t been many staple recipes that have been in our family for generations. Anything that I’m hoping to pass down is something that started with one set of parents or is something that I make all the time for myself and Jake. The recipes may not be old, but they’re still meaningful to me.
Making bread or rolls from scratch is time-consuming and messy. If you’re like me and don’t love making rolls from scratch often, save the buttery crescent dinner rolls for holiday meals and other big occasions. Pulling them out for Thanksgiving or Christmas after a year of eating rolls from a tube (which I love, too, no judgment) will make it that much more special.
Homemade Buttery Crescent Dinner Rolls
- 1 cup milk
- 1/4 cup sugar
- 1 teaspoon salt
- 1/4 cup butter
- 1/2 cup warm water 110 F
- 2 packages yeast
- 2 eggs beaten
- 5 1/4 cups all-purpose flour
- 1/2 cup butter melted
- Scald milk. Stir in sugar, salt, and butter. Cool to lukewarm.
- Measure warm water in a large, warm bowl. Sprinkle in yeast. Stir until dissolved.
- Add lukewarm milk mixture, eggs, and two cups of flour. Beat until smooth.
- Stir in the remaining three and one-quarter cup flour, adding more flour if necessary, until you've formed a soft dough.
- Turn onto a lightly floured surface. Knead until smooth and elastic, 3-4 minutes. Place in a greased bowl, turning the dough to grease the top. Cover with a clean dishtowel. Let dough rise in a warm place, free from draft, until doubled in size, about 30 minutes.
- Punch down dough. Turn onto a lightly floured surface. Divide dough into three equal pieces.
- Roll each piece into a circle 12 inches in diameter. Brush lightly with melted butter.
- Cut into 12-16 pie-shaped pieces. Roll up tightly, beginning at the wide end. Seal points firmly.
- Place on greased baking sheets with points underneath, about 2 inches apart. Curve to form crescents. Cover. Let rise in a warm place, free from draft, until doubled in size, about 30 minutes.
- While the rolls are rising, pre-heat the oven to 400 degrees F. When the rolls are ready, brush them lightly with melted butter. Bake for 12 minutes or until slightly golden. Serve immediately.
Did you make the homemade buttery crescent dinner rolls?
I want to see them! Tag your images #RoseClearfield on Instagram or Twitter or post a photo to my Facebook page.
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