This recipe is adapted from Butter Crescents on Allrecipes. The changes are mainly in method. The outcome is a pliable, stretchy dough that bakes up to a soft and creamy roll. These are delicious on their own or can be used in your favorite recipes like pigs in a blanket or turnovers.

Recipe Summary

prep:
40 mins
cook:
25 mins
additional:
1 hr 8 mins
total:
2 hrs 13 mins
Servings:
16
Yield:
16 rolls
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat milk in a microwave-safe bowl until warm, about 30 seconds. Mix in 1/4 cup butter, 2 tablespoons plus 2 teaspoons honey, and salt. Cool until lukewarm, 3 to 5 minutes.

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  • Combine warm water and yeast in a small bowl. Let stand until dissolved and creamy, about 5 minutes.

  • Combine milk and yeast mixture in the bowl of a stand mixer fitted with a paddle attachment. Add half the beaten egg. Beat in flour, 1/2 cup at a time, until dough pulls together. Switch to the dough hook attachment and knead lightly until dough is wet and sticky but forms into a ball, about 5 minutes.

  • Grease a large bowl with 1 teaspoon softened butter. Use greased or wet hands to transfer dough into the bowl, turning to coat it with butter. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

  • Dust a work surface with potato starch. Deflate dough and turn it out onto the work surface. Divide the dough into 4 equal pieces and form into rounds. Place a piece of parchment paper over one of the rounds and roll into a rectangle about 1/8-inch thick with a rolling pin; cut into wedges. Brush each wedge with a little softened butter. Repeat with remaining dough rounds.

  • Roll each wedge up from the base towards the point. Brush a little bit of remaining beaten egg on the seam to seal. Bend each roll into a crescent shape.

  • Line baking sheets with parchment paper. Arrange crescents sealed-side down on the sheets. Brush tops with remaining beaten egg.

  • Transfer baking sheets to the cold oven. Heat oven to 365 degrees F (185 degrees C).

  • Bake crescents until golden brown, about 25 minutes.

Cook's Note:

If the dough does not hold its shape in step 3, add a tablespoon of flour at a time until the right consistency is reached. Do not add too much flour. The outcome needs to be sticky to the touch, not dry.

Nutrition Facts

108 calories; protein 2.4g 5% DV; carbohydrates 16.1g 5% DV; fat 4.6g 7% DV; cholesterol 21.5mg 7% DV; sodium 50mg 2% DV. Full Nutrition
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Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/30/2016
We made stromboli with it and it was delicious. Read More
(2)

Most helpful critical review

Rating: 3 stars
01/02/2020
it turned out flat and dry tasted ok but I'm not sure I would ever trie this again Read More
18 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
08/03/2020
I cut back on the honey a little bit because I was making a savory dish rather than sweet. This makes an EXCELLENT dough for a Chicago deep dish pizza! Finally gluten free deep dish perfection!! Read More
(4)
Rating: 5 stars
05/30/2016
We made stromboli with it and it was delicious. Read More
(2)
Rating: 5 stars
05/31/2018
I made these into Stromboli using 3/4 of the dough and then the remaining into crescent rolls. Everything turned out delicious and my family loved them! Read More
(1)
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Rating: 5 stars
05/12/2016
Nice and easy. Read More
(1)
Rating: 5 stars
06/13/2019
I used this as a crust for a gluten free dessert! Delicious!! Read More
(1)
Rating: 1 stars
11/08/2018
Awful absolutely awful. The dough was just mush never came together. Proofed the yeast it was just fine. But the dough hardly rose. Couldn t roll it out without adding huge wasteful scoops of flour. I should ve just chucked it at that point but I wanted pigs in a blanket so I soldiered on. Baked as instructed which was way too long. The roll had no flavor was gritty and inedible. Ended up scraping it off and just eating plain hot dogs which was the best thing that came out of this recipe... Read More
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Rating: 3 stars
08/01/2016
First attempt and the dough didn't rise. no idea why. recipe seems sound. Read More
Rating: 4 stars
02/13/2018
These were pretty tasty although they didn't look light and fluffy like the main photo. the dough felt more like pie dough texture-wise. Rolled out beautifully! I only used 1 1/2 cups of flour as it didn't seem to need any more as I added. My house temp is a cool 65 degrees so I ended up putting the bowl in the oven with it warmed up a little to raise the dough. I think i will try again with more refinements. Read More
Rating: 4 stars
04/27/2019
Just made the dough. Waiting for it to rise. Smells really good! Good things come to those who wait. We shall see - going to try it with my homemade chicken salad. Read More
Rating: 3 stars
01/02/2020
it turned out flat and dry tasted ok but I'm not sure I would ever trie this again Read More
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