Buttercrescents Recipes

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BUTTERY CRESCENT ROLLS



Buttery Crescent Rolls image

I always have to double this buttery, homemade crescent roll recipe because they never last long. You can shape them any way you like, but to me, a crescent shape is so pretty. -Kelly Kirby, Westville, Nova Scotia

Provided by Taste of Home

Time 45m

Yield 2 dozen.

Number Of Ingredients 8

1 tablespoon active dry yeast
1 teaspoon plus 1/3 cup sugar
1/2 cup warm water (110° to 115°)
1/2 cup butter, softened
1/2 cup warm 2% milk (110° to 115°)
1 large egg, room temperature
3/4 teaspoon salt
4 cups all-purpose flour

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.

Nutrition Facts : Calories 128 calories, Fat 4g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 107mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.

BUTTER CRESCENTS



Butter Crescents image

Melt in your mouth crescent rolls! This recipe takes a little time but is well worth the wait.

Provided by SAMME

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 2h15m

Yield 12

Number Of Ingredients 9

½ cup milk
½ cup butter, softened
⅓ cup white sugar
½ teaspoon salt
1 (.25 ounce) package active dry yeast
½ cup warm water (110 degrees F/45 degrees C)
1 egg
3 ½ cups all-purpose flour
1 egg, beaten

Steps:

  • 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 : Calories 240.7 calories, Carbohydrate 34.1 g, Cholesterol 52.1 mg, Fat 9.1 g, Fiber 1.1 g, Protein 5.5 g, SaturatedFat 5.3 g, Sodium 168.5 mg, Sugar 6.2 g

BUTTERY CRESCENT ROLLS



Buttery Crescent Rolls image

To make thesehandsome crescents, roll out the dough,trim it, andthen cut into triangles. Stretch each, and roll up,startingat thewide end.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 2 dozen

Number Of Ingredients 9

3/4 cup (1 1/2 sticks) unsalted butter, softened, plus more for bowl and plastic wrap, plus 2 tablespoons melted
1 1/4 cups whole milk
1/4 cup vegetable shortening
1/4 cup plus 1 tablespoon sugar
2 1/2 teaspoons salt
1 (1/4 ounce) envelope active dry yeast
1/4 cup water (105 degrees to 110 degrees)
2 large eggs, lightly beaten
5 1/2 cups all-purpose flour, plus more for work surface

Steps:

  • Line 2 baking sheets with parchment paper. Butter a large bowl; set aside. Put milk, shortening, sugar, softened butter, and salt in a medium saucepan. Cook over medium heat, stirring constantly, until sugar has dissolved. Let cool completely.
  • Put yeast and water in the bowl of an electric mixer fitted with the dough hook. Let stand until foamy, about 5 minutes. Mix in milk mixture on medium speed until combined; mix in eggs. Reduce speed to low, and gradually mix in flour. Raise speed to medium-high; mix until a soft dough forms, about 12 minutes.
  • Turn out dough onto a lightly floured work surface. Knead until smooth, about 5 minutes, then transfer to buttered bowl. Cover with a clean kitchen towel; let rise until doubled in bulk, about 1 hour.
  • Roll dough into a 13-by-20-inch rectangle. Trim edges to be straight. Cut dough in half lengthwise; cut both strips into 12 triangles (about 3 inches wide each base). Gently stretch each to 2 to inches long. Starting at widest end, gently roll up. Space 1 inch apart on prepared baking sheets, pointed ends down. Cover loosely with buttered plastic wrap; let rise until doubled in bulk, about 1 hour.
  • Preheat oven to 350 degrees. Brush rolls with the melted butter. Bake until golden, about 20 minutes. Let cool on a wire rack 5 minutes. Serve warm.

BUTTER CRESCENTS



Butter Crescents image

Make and share this Butter Crescents recipe from Food.com.

Provided by Lavender Lynn

Categories     Dessert

Time 30m

Yield 32 serving(s)

Number Of Ingredients 6

1 cup butter or 1 cup margarine, softened
2 cups flour
1 egg yolk, slightly beaten
1/2 pint sour cream
1 (12 ounce) can fruit filling
confectioners' sugar

Steps:

  • Cut butter into flour.
  • Combine egg yolk with sour cream and add to flour mixture.
  • Form into a ball and wrap in wax paper.
  • Chill overnight.
  • Divide dough into 4 portions.
  • Roll each into a 12 inch circle.
  • Spread fruit filling evenly over entire circle.
  • Cut into 16 wedges.
  • Roll from wide end to form crescents.
  • Bake on ungreased cookie sheet at 375 degrees F for 20 minutes or until delicately browned.
  • Dust with confectioners sugar when cool.

Nutrition Facts : Calories 96.2, Fat 7.5, SaturatedFat 4.6, Cholesterol 24.3, Sodium 45.1, Carbohydrate 6.3, Fiber 0.2, Protein 1.2

BUTTER CRESCENT ROLLS



Butter Crescent Rolls image

A great recipe I got from my amazing Sister In-Law. She's a fantastic cook and should have her own cooking show! We make these every year for Thanksgiving! On a side not, I have a Kitchenaid stand mixer but not a dough hook, so I just used the paddle attachment and it worked fine when making the dough. The dough hook would probably be best to use though if you have it.Also, she has bread flour listed, but I just had all-purpose flour and it was also fine with it.

Provided by LDSMom128

Categories     Yeast Breads

Time 2h20m

Yield 24 Rolls, 12 serving(s)

Number Of Ingredients 9

1/2 cup milk
1/2 cup butter, cut into cubes
1/3 cup sugar
3/4 teaspoon salt
1 tablespoon yeast
1/2 cup warm water
1 teaspoon sugar
1 egg
4 cups flour

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.

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Top Asked Questions

What's the best way to make butter crescents?
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.
How do you make garlic butter Crescent Rolls?
In a small bowl, combine melted butter with Italian seasoning and garlic. Unroll crescent rolls and separate into triangles. Brush with garlic butter, reserving some to brush on tops of assembled rolls. Place halved string cheese at widest end, and roll up. Brush tops with more garlic butter.
What's the best way to make buttercream balls?
Combine butter and cream cheese in bowl. Beat at medium speed, scraping bowl often, until smooth. Add vanilla; continue beating until well mixed. Beat at low speed, gradually adding powdered sugar, until well mixed. (If mixture is too soft, cover and refrigerate 1 hour or until firm enough to form balls.)
What are ingredients in Pillsbury honey butter crescents?
The Honey Butter Crescents from Pillsbury have 9 ingredients banned at Whole Foods including Bleached Flour, Hydrogenated Palm Oil, Artificial Flavor and Artificial Colors, Sucralose which is an Artificial Sweetener, Tert-Butylhydroquinone (TBHQ) and Sodium Aluminum Phosphate.

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