Sarah's Homemade Crescent Rolls

Soft, slightly sweet crescent rolls are easy to make from scratch. They are perfect for the holidays or just because. Make a batch and fall in love!

     These crescent rolls are delicious, easy and the recipe makes a ton!  They are just a little bit sweet and very soft and light.  You are going to love their buttery flavor and the fact that you know everything that went into them.  Added bonus: no jumping when the tube pops!

     MiMi got this recipe from a family friend, Sarah.  She said it is her grandma's recipe and it is a holiday meal staple.  I can see why!  The dough was really easy to make.  After the first rise, you divide the dough into fourths and each of those get rolled and cut into 12 triangles.

     I only made one ball of dough, or 12 rolls, at a time.  I wrapped the other three balls in plastic wrap and placed them in a freezer bag in the freezer.  Then when I wanted fresh crescents, I just thawed a ball of dough and proceeded from there.  One ball of dough came out of the freezer the next day!  It worked out great as a test.

     I used one of the balls of dough a couple of weeks later in a recipe I was developing and that one turned out great!  I can see there being perpetual balls of crescent dough in my freezer now.  It was really easy to make and the possibilities are endless!

More great bread recipes:

• Celtic Knot Rolls
• Sourdough Crescent Rolls
• Dori's Beer Bread

Yield: 48 CrescentsAuthor: Cooking With Carlee

Homemade Crescent Rolls

These crescent rolls are delicious, easy and the recipe makes a ton! They are just a little bit sweet and very soft and light. You are going to love their buttery flavor and the fact that you know everything that went into them.

ingredients:

• 1 T dry active yeast
• 1/2 cup water
• 1 stick butter, melted + more for brushing
• 1/2 cup sugar
• 1/2 tsp salt
• 2 eggs
• 1/2 cup milk
• 4 cups flour

instructions

1. Dissolve yeast in the water, set aside.
2. In your stand mixer, combine the melted butter, sugar and salt.
3. Lightly beat 2 eggs and add to butter mixture.
4. Stir in milk and yeast mixture.
5. Add 4 cups flour. Mix and make into a ball. (I let my dough hook work mine for 5 minutes)
6. Place in a warm buttered bowl and let rise until doubled.
7. Punch down and work into a ball. Cut into quarters.
8. Roll each quarter into a 14" circle. Cut each circle into 12 pieces (cut it like you would cut a pizza into slices.)
9. Brush each "slice" with melted butter, then roll starting from the wide side toward the point. Place on a baking sheet. Cover with a slightly damp towel and let rise until almost doubled.
10. Preheat oven to 375 F.
11. Gently brush tops of rolls with melted butter, then bake for about 8 minutes or until golden brown. Best when served warm.

notes

You can freeze additional balls of dough until you are ready to use them. Just allow to thaw overnight in the refrigerator, roll, cut and rise like normal.

It is also possible to form the crescents and freeze them on a sheet pan. Then move them to a zippered bag and store in the freezer.  The night before you'd like to use them place them on a baking sheet and cover with greased plastic wrap. Place in refrigerator to defrost. About a half hour before you'd like to use them, move them to the counter to finish rising and then bake off.

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