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Homemade Buttery Crescent Dinner Rolls

Prep Time1 hr
Cook Time12 mins
Total Time2 hrs 12 mins
Course: Breads and Rolls
Servings: 40 rolls

Ingredients

  • 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

Instructions

  • 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.

Notes

The buttery crescent dinner rolls keep for 3-4 days, tops. You can freeze them, but I prefer to eat them all right away.
URL: http//www.roseclearfield.com/recipe/homemade-buttery-crescent-dinner-rolls