Ready in 2 hours
Very easy to make, great flavor and fabulous melt in your mouth texture. A terrific recipe for slightly sweet, fluffy crescent rolls. They're a bit more dense than a croissant but much lighter than an average dinner roll. These rolls take a while to make (the dough rises in the refrigerator overnight), but can be done well ahead of time...and they're certainly worth the effort.
In large mixing bowl, dissolve yeast and 2 tablespoons sugar in warm water. Let stand until foamy, 5 to 10 minutes. Whisk in warm milk, remaining sugar, egg, and salt, mixing well. Gradually add 3 cups flour, one cup at a time; beating until smooth. Beat in butter, mixing well. Add remaining flour, beating to make a soft dough (dough will be slightly sticky). Do not knead. Place dough in a greased bowl, turning to grease top. Cover and refrigerate overnight.
Punch down dough. Turn out onto lightly floured surface, divide dough into 2 equal portions, knead each 4 or 5 times. Let rise about 10 minutes. Lightly grease or line 2 baking sheets with parchment paper. Using a floured rolling pin, roll one dough half into a 12-inch circle. Cut circle into 12 wedges (or, 8 wedges for larger rolls). Roll up each wedge, starting at wide end. Place point-side down, 2-inches apart, on prepared baking sheets. Curve ends to form a graceful crescent shape, if desired. Repeat with remaining dough half. Rolls may be frozen at this point (*see note). Cover loosely plastic wrap; let rolls rise in a draft-free warm place (85 degrees), until almost doubled, about 1 hour.
Preheat oven to 350 degrees F. In a small bowl, beat egg and milk until combined. Gently brush rolls with egg glaze. Bake in the center of oven until light golden brown, about 15 to 20 minutes. (Be careful, oven temperatures can vary, if rolls begin to burn on the bottom before turning light brown, the oven is too hot.) Transfer to wire rack to cool.
Makes 24 regular or 16 large rolls.
For even more butter flavor; brush the 12-inch dough circles with additional melted butter before cutting into wedges and rolling.
For a whole wheat version; substituted whole wheat flour for up to half of the all-purpose flour.
* Note: For make-ahead frozen rolls; mix, rise, and shape rolls as directed. Place on a nonstick or parchment-lined baking sheet that will fit in freezer. Cover tightly with plastic wrap. Freeze until firm, about 2 to 3 hours. Transfer rolls to a plastic freezer bag. Freeze rolls for up to 2 weeks, but no longer, because the leavening power of the yeast will begin to decrease.
To defrost and serve freezer rolls, place unbaked frozen rolls on greased or parchment-lined baking sheets. Cover loosely with plastic wrap and let rise in a draft-free warm place (85 degrees), until doubled in bulk, about 2 to 3 hour. The rolls may also be thawed overnight in the refrigerator. Bake as directed.
These rolls smell absolutely heavenly as they bake to a golden brown.
mdmulnix 2y agoEntire family raved
Trissa 4y agoFamily loved these. Thanks!
Pnutz78 5y agoThis is a great recipe! I'm from the Netherlands and the quality of the flour here is very pour. So I've added some bread improver and some enzymes. And the rolls turn out beautifull! This one is definately added to my recipebox! Thanx!
Steinbe 5y agoThese were a great compliment to the slow cooker pulled pork recipe as the slight sweetness of rolls mixed well with the spicy bbq of the pork. Would definitely make these again.
buellin420 6y agoWow.. What an awesome recipe! These were SO good! I doubled the recipe and spread melted butter on the dough before cutting, and they came out absolutely delicious. Definitely my families new favorite roll recipe!
egilliam 6y agoI've tried 4 yeast roll recipes and after this one...there won't be any more! I love these rolls...thanks for the recipe!
sjmahala 6y agoAbsolutely the recipe I have ever used. I made a batch to freeze and another to serve for our family Thanksgiving dinner. Everyone loved them. My husband doesn't usually rave about rolls, even at restuarants, but he wants these made often. They freeze exceptionally well and are delicious when thawed and baked. I will be making these often.
chefb 8y agogreat texture, thank you
firstname.lastname@example.org 8y agoEveryone loves them and would like to make for themselves. I make a double or triple batch - they freeze well, even when baked, as long as they are well wrapped not to let any air in. Just take them out to thaw and they are as nice when first baked. Can heat them a little in oven or microwave.
sgrishka 8y ago[I made edits to this recipe.]