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Homemade Buttery Crescent Rolls
Nesting Lane Indulge
Homemade Buttery Crescent Rolls Recipe. This delicious bread recipe is easier to make than you would think. This recipe makes 20 rolls, so it's cheaper than buying the pre-made dough in your grocery store.
5
from 1 vote
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Prep Time
25
minutes
mins
Cook Time
15
minutes
mins
Rising Time
2
hours
hrs
30
minutes
mins
Total Time
3
hours
hrs
10
minutes
mins
Course
Side Dish
Cuisine
American
Servings
20
Equipment
Large Mixing Bowl
Measuring Cup
Baking Sheet
Sharp Knife
Small Basting Brush
Ingredients
1x
2x
3x
2
package
(.25oz each) active dry yeast
¾
cup
warm water
110° F
½
cup
sugar
1
teaspoon
salt
2
eggs
½
cup
butter
room temperature
4
cups
all-purpose flour
¼
cup
butter
softened
Instructions
In a large mixing bowl, add warm water and yeast. Let dissolve.
Stir in 2 cups flour, sugar, butter, eggs, and salt.
Beat until mixture becomes smooth.
Add the other 2 cups flour. Beat until smooth.
Turn out dough on a flat surface, and knead dough.
Return dough to bowl, and cover with a dish towel. Place bowl in a warm place and let rise for approximately 1½ hours or until it doubles in size.
Prepare a baking sheet by greasing.
Punch down the dough then separate into 2 equal pieces.
Roll out the dough sections into 12 inch circles.
Coat with butter.
Cut dough into approximately 12 triangle wedges.
Roll triangles starting on the wide side and rolling to the small point.
On the prepared baking sheet, place the rolls.
Cover with a dish towel and allow to rise for approximately 1 hour, or until rolls double in size.
Preheat oven to 400° F
In preheated oven, bake approximately 12 to 15 minutes, or until rolls are golden brown.
Using a basting brush, brush the top of the rolls with butter.
Notes
Servings Per Recipe: 20
Nutrition
Calories:
180.6
kcal
Carbohydrates:
24.4
g
Protein:
3.6
g
Fat:
7.7
g
Saturated Fat:
4.6
g
Cholesterol:
36.9
mg
Sodium:
173.4
mg
Potassium:
49.7
mg
Fiber:
0.8
g
Sugar:
5.1
g
Calcium:
9.3
mg
Iron:
1.4
mg
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