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My review
Butter Crescents
SAMME
"Melt in your mouth crescent rolls! This recipe takes a little time but is well worth the wait."
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Ingredients
2 h 15 m servings 241 calsOriginal recipe yields 12 servings (1 dozen rolls)
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Directions
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- Warm the milk in a small saucepan until bubbles form at the edges; remove from heat. Mix in the butter, sugar, and salt. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, combine milk and yeast mixtures. Stir in 1 egg. Beat in flour 1 cup at a time until dough pulls together. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into two equal pieces, and form into rounds. Cover, and let rest 10 minutes.
- Using a floured rolling pin, roll each dough half into a 12 inch circle. Cut each circle into 6 wedges. Roll each wedge up towards the point. Bend ends inward to form crescents, and place point side down on lightly greased baking sheets. Cover, and let rise until doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
- Brush rolls with beaten egg, and bake for 12 to 15 minutes in the preheated oven, or until golden brown.
Nutrition Facts
Per Serving: 241 calories; 9.1 g fat; 34.1 g carbohydrates; 5.5 g protein; 52 mg cholesterol; 169 mg sodium. Full nutrition
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Reviews
Read all reviews 198233 Ratings
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Most helpful positive review
10/21/2002
They were fairly easy to make, but I thought they lacked flavor. I used butter instead of an egg wash, but I don't think that made much of a difference. I think they need more salt. I tried t...
Most helpful critical review
10/19/2002
I didn't like these at all, I thought they were heavy. Not really what I expected and I followed the recipe to a T.
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10/21/2002
They were fairly easy to make, but I thought they lacked flavor. I used butter instead of an egg wash, but I don't think that made much of a difference. I think they need more salt. I tried t...
10/19/2002
Very yummy! I made them in my bread machine on the dough cycle and they turned out wonderful! I am now using this recipe in place of pre-made crescent dough in other recipes.
11/27/2002
These are super crescent rolls! I was a bit worried about sugar being in the recipe, but it adds just a hint of sweetness, and they're still great with savory flavors, like gravy. They have a ...
12/1/2002
Excellent! I made the dough in my bread machine on dough cycle. The recipes does make more rolls than stated, unless you like ENORMOUS rolls. I did have trouble with the rolls getting too dark o...
11/6/2002
Outstanding! I used bread flour rather than all-purpose and probably added an additional 1 c. of flour in the kneading process. The first rising time was about 2 hrs. Definately will make about...
12/17/2002
Yum Yum!! Made minor changes like melting the butter with the milk and instead of using an egg to brush the tops, I used butter. Based on other reviews I slit my dough 3 ways to make alot of lit...
10/7/2002
Great recipe. Good looking rolls, easy directions. You can make a softer finish by coating with melted butter, instead of egg, prior to baking. This dough is ample enough to produce even mo...
1/6/2002
This is one of the best Crescent recipes I have found, and one of the tastiest. Another variation I have tried is to butter the inside triangles and coat with cinnamon and sugar. Makes for a s...
10/19/2002
I didn't like these at all, I thought they were heavy. Not really what I expected and I followed the recipe to a T.