Sunday, April 5, 2015

Buttery Crescent Rolls

Few things conjure up memories of holidays and big family gatherings quite like food.  Growing up, someone (usually my mother) always brought these rolls to the family shindigs, and they would quickly disappear, small hands grabbing them from the giant bowl on the counter over the course of the event.

These rolls have butter, butter, and more butter, and are definitely not "healthy", but they are delicious, which is infinitely more fun.  This recipe makes a lot of rolls, but can easily be cut in half if you don't have a huge gathering.

Bake some up and bite into the best rolls you will ever eat!

Buttery Crescent Rolls


2 Tbs yeast
2 c. warm water
1 c. melted butter (plus more for brushing)
1 c. sugar
6 beaten eggs
2 tsp salt
8-10 c flour


Mix together the yeast, water and sugar and let sit for 5 minutes.  Beat the melted butter and beaten eggs together, then add to the yeast mixture and stir thoroughly.  Add salt and flour.  Mix well with a wooden spoon. Brush the top of the dough with additional melted butter. Cover. Let rise 2 hours in a warm place.

Punch down the dough and cut into 4 equal portions. Knead briefly, then roll each portion into 1/4" thick circle, brush with melted butter, and cut into wedges (depending on how big you want the rolls to be, you can cut between 8 and 12 wedges) Roll up from the large end to the small end, place on a baking sheet and brush with melted butter.  Let rise til double in size.

Bake at 400 for 10 minutes or until golden.  Brush with butter.


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