Butter crescent rolls are fluffy, buttery, and easier to make than you think! They are delicious with your favourite spread for breakfast or as a perfect side to your soup! Use them to sop up the remaining pasta sauce or have a basket on your counter for a grab-n-go snack!
This recipe makes 24 rolls which is great for large gatherings. You can make them ahead of time which is a total time saver! You can also freeze half the dough for a later date.
However and whenever you enjoy them, be sure to grab one quick, they won’t last long!
How to Make Butter Crescent Rolls
Start by placing the warm milk and sugar into the bowl of the stand mixer then sprinkle the yeast over the top, stirring to combine. Let the mixture sit for about 5-10 minute until its gotten frothy.
Then add the beaten eggs, melted butter, and half the flour. Mix on low speed using the dough hook until all the flour and eggs have been incorporated.
Next, add the remaining flour to the dough and knead again at low speed until the dough is soft and smooth. It should cleanly be pulling away from the sides of the bowl. If it is still sticking to the sides of the bowl you can add a little more flour, a couple of tablespoons at a time, until the dough reaches the desired consistency.
While the dough is kneading, lightly grease a large metal bowl and set it aside. Once the dough is ready place it in the oiled bowl, turning to coat both sides, then cover with plastic wrap for about an hour, or until it is doubled in size.
Once the dough is ready punch it down and divide in half, you can freeze half at this point or you can repeat this process twice to make all 24 rolls.
Take half the dough and roll it out into about a 10″ circle on a lightly floured surface. Use 2 tablespoons of soft butter and spread it all over the surface of the circle. Cut the dough into 4 quarters, cut each quarter into 3 equally sized triangles.
Line cookie tray with parchment paper and set aside. Working one triangle at a time, roll each up by starting with the wide end and rolling to the point.
Then place on the lined baking tray making sure the point is secured under the roll. Repeat this process until all the triangles are rolled and placed on the lined baking tray.
Cover with plastic wrap for about 45 minutes to an hour. They should be doubled in size and very light, but still have structure.
When the rolls are almost finished rising, preheat the oven to 400 degrees and prepare an egg wash. Do this by mixing one egg and a few tablespoons of water and whisking together to combine.
Once the rolls are ready remove the plastic wrap and generously brush with the egg wash then place directly into the preheated oven to bake for about 15 minutes, until a nice dark golden brown.
Remove from oven and enjoy!
How to Enjoy Them
- Serve right away and enjoy warm.
- Brush with melted butter or garlic butter.
- On the side of soup, stew, or chili.
- Slathered with your favourite spreads like this strawberry jam and raspberry jelly.
How to Store Them
These rolls will stay good about 3 days covered at room temp, or can be frozen in an airtight container, to eat at a later date.
Butter Crescent Rolls
- 1 cup warm whole milk
- 1/2 cup butter plus 4 tbps for buttering
- 1/3 cup granulated sugar
- 1 tsp salt
- 2 1/4 tsp active dry yeast instant yeast works too
- 3 large eggs beaten
- 4 1/2 cups ap flour
- 1 large egg to be mixed with water for egg wash
- In the bowl of a stand mixer add the warm milk, sugar and then sprinkle the yeast over the top. Stir to comine then let rest about 5 minutes.
- Add the butter, beaten eggs, and half the flour to the yeast mixture. Using the dough hook knead until all the flour and ingredients are incorporated.
- Add remaining flour then knead until incorporated and the dough is soft and smooth. The dough should stick to the bottom of the bowl but not the sides.
- Place the prepared dough into a large greased bowl and cover with palstic wrap until doubled in size, about an hour.
- Once the dough is ready punch it down then divide in half. Place half the dough onto a lightly floured surface and roll into a 10" circle. Spread 2 tbsps of butter over the top of the circle then slice into 4 quarters.
- Now slice each quarter into 3 triangles, you should have 12 triangles total. Working one at a time roll up the triangle from the wide end until the point. Place on parchment lined baking sheet with the point secured under the roll. Repeat with remaining 11 triangles. You can now repeat this process with the second half of the dough, or freeze to use at a later date.
- Cover the prepared rolls with plastic wrap and allow to rise until light and puffy. Near the end of rise time preheat an oven to 400 degrees and prepare an egg wash.
- Brush each roll generously with egg wash then place in the preheated oven to bake for about 15 minutes, until rolls are golden brown.
- Remove from oven and serve immediately, or brush with more melted butter before serving if preferred.