Butter Pecan Crescent Rolls Recipes

MELT-IN-YOUR-MOUTH PECAN ROLLS

Steps:

• In a small bowl, combine brown sugar, butter and corn syrup. Spread in two greased 8-in. square baking pans; set aside. Unroll each tube of crescent roll dough into a rectangle; seal seams and perforations. Combine pecans, sugar and cinnamon; sprinkle over dough. Roll up, jelly-roll style, starting with a long side; seal edge. Cut each roll into 16 slices. Place cut side down in prepared pans. Bake at 375° for 13-17 minutes or until golden brown. Cool in pans for 1 minute before inverting onto serving plates.

BUTTER PECAN ROUNDS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
• In a skillet over medium heat toast the pecans with 2 tablespoons of the butter, cooking for about 5 minutes. Sprinkle 1 1/2 tablespoons of the white sugar over the top.
• Cream 1/2 cup of the butter with the white and brown sugar. Beat in the egg and vanilla. Mix in the flour, baking soda and salt. Stir in the pecan mixture.
• Drop tablespoonfuls of dough onto the prepared baking sheets. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes until golden brown. Let cool and devour.

BUTTERY CRESCENT ROLLS

Steps:

• In a large bowl, dissolve yeast and 1 teaspoon sugar in warm water. Add butter, milk, egg, salt, remaining sugar and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place point side down 2 in. apart on greased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place until doubled, about 30 minutes. , Preheat oven to 350°. Bake until golden brown, 10-12 minutes. Remove from pans to wire racks.

PECAN CRESCENTS

Steps:

• Preheat oven to 325 degrees F (170 degrees C).
• Cream butter or margarine, gradually adding confectioners' sugar and salt. Cream until light and fluffy.
• Stir in pecans and vanilla. Add flour gradually. Mix well. Shape dough into crescents using a teaspoon full for each crescent. Place on ungreased cookie sheet and bake 15-30 minutes. Do not brown. Let cool slightly, then roll cookies in additional confectioners' sugar.

BUTTERY CRESCENTS

Steps:

• Place butter in the bowl of an electric mixer fitted with the paddle attachment. Beat on low until butter is spreadable. Turn dough out onto a floured work surface. With a floured rolling pin, roll into another 10-by-25-inch rectangle. Spread with butter. Fold both 10-inch edges of dough into middle, then fold in half to form a rectangle that is about 10 by 6 inches. Wrap dough in plastic wrap; place on a baking sheet. Chill for 40 minutes.
• On a floured work surface, roll dough into a 10-by-25-inch rectangle. Fold into quarters as in step 1. Wrap in plastic wrap; return to baking sheet. Chill 40 minutes more.
• Line two large baking sheets with parchment. Roll dough into a 15-by-25-inch rectangle. Using a pizza wheel or a sharp knife, trim edges of dough so they are straight. Discard scraps. Cut rectangle lengthwise into four equal strips. Cut each strip into elongated triangles, about 3 inches wide at the base. Starting at the base of triangles, roll and shape into crescents. Transfer to prepared baking sheets, 1 inch apart. Cover with buttered plastic wrap. Set aside in a cool place to rise for 1 hour.
• Heat oven to 350 degrees. Bake the crescents until golden and cooked through, about 20 minutes. Cool on a wire rack at least 5 minutes before serving.

BUTTER CRESCENT ROLLS

Steps:

• Using the microwave, heat the milk to scald it. Add the butter cubes to a stand mixer and add the milk. Allow to cool for about 3-5 minutes.
• While that's cooling, soften the yeast in the warm water with the teaspoon of sugar and stir.
• Stir the milk and butter and the 1/3 cup of sugar and salt. Add the egg and yeast mixture and mix well.
• Add 2 cups of flour until well mixed and add the rest of the flour 1/4 cup at a time until the the dough is formed and leaves the side of the bowl.
• Remove the dough and knead for about 3 minutes. Spray a medium sized bowl with pan spray and lay the dough inside rolling it the greased bowl. Cover with saran wrap and allow the dough to rise until almost doubled in size, about an hour.
• Remove the dough from the bowl and cut in half. Allow the dough to rest for about 10 minutes. Heat the oven to 365*.
• Roll out into a 12-inch circle. Using a pizza cutter, slice into 12 even wedges.
• Roll each wedge wide side first. Repeat with remaining dough.
• Place on a greased baking sheet and bake for about 15-17 minutes until golden brown. Remove from the oven and brush on melted butter on the hot rolls.
• Place any remaining rolls in a ziploc bag. These will stay fresh for bout 3 days or so.

BUTTER PECAN CRESCENT ROLLS

Steps:

• Open can and unroll crescent rolls.
• Brush on a healthy coat of butter.
• Add pecans, sugar, and cinnamon.
• Brush on another coat of butter.
• Roll the Crescent rolls and bake per instructions on can.