Homemade Crescent Dinner Rolls Recipe Recipe For Stuffed

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CRESCENT DINNER ROLLS



Crescent Dinner Rolls image

These light, golden rolls have a heavenly homemade flavor and aroma. Mom never hesitates to whip up a batch of these from-scratch rolls, since they're a delightful way to round out a meal. -Debra Falkiner, St. Charles, Missouri

Provided by Taste of Home

Time 50m

Yield 2 dozen.

Number Of Ingredients 9

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 tablespoon plus 1/2 cup sugar, divided
3/4 cup warm milk (110° to 115°)
3 large eggs, room temperature, lightly beaten
1/2 cup butter, softened
1 teaspoon salt
5 to 5-1/2 cups all-purpose flour
Melted butter

Steps:

  • In a large bowl, dissolve yeast in warm water. Add 1 tablespoon sugar; let stand for 5 minutes. Add the milk, eggs, butter, salt and remaining sugar. Stir in enough flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down. Divide into thirds. Roll each into a 12-in. circle; cut each circle into eight wedges. Brush with melted butter; roll up wedges from the wide end and place, pointed end down, 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 375° for 10-12 minutes or until golden brown. Remove from pans to wire racks.

Nutrition Facts : Calories 161 calories, Fat 5g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 149mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.

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.

COLLEEN'S POTATO CRESCENT ROLLS



Colleen's Potato Crescent Rolls image

Between family, friends and co-workers, I get requests for these rolls about every weekend. They have a terrific flavor! Mix garlic or cinnamon into the butter topping for more variety.

Provided by Colleen Wollenberg

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 9h40m

Yield 32

Number Of Ingredients 9

2 potatoes, peeled and cut into 1 inch cubes
1 (.25 ounce) package active dry yeast
1 ½ cups warm water (110 degrees F/45 degrees C)
⅔ cup white sugar
⅔ cup shortening
2 eggs
1 ½ teaspoons salt
6 ½ cups all-purpose flour
¼ cup butter, melted

Steps:

  • Place potatoes in a saucepan, and cover with water. Bring to a boil, and cook until tender, about 15 minutes. Drain, cool, and mash.
  • In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  • When yeast is ready, mix in 1 cup mashed potatoes, sugar, shortening, eggs, salt, and 3 cups flour. Stir in the remaining flour, 1/2 cup at a time, until dough has become stiff but still pliable. Turn dough 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 with oil. Cover with plastic wrap, and refrigerate for at least 8 hours, and up to 5 days.
  • Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into two equal pieces, and form into rounds. Roll out each round to a 12 inch circle. Brush generously with melted butter, and cut each circle into 16 wedges. Roll wedges up tightly, starting with the large end. Place on lightly greased baking sheets with the points underneath, and the ends bent to form a crescent shape. Cover, and let rise for 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  • Bake in preheated oven for 15 to 20 minutes, or until golden brown.

Nutrition Facts : Calories 174.4 calories, Carbohydrate 26 g, Cholesterol 15.4 mg, Fat 6.3 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 2.1 g, Sodium 125.1 mg, Sugar 4.4 g

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