Buttery Soft Crescent Rolls Recipes

BUTTERY CRESCENT ROLLS

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.

BUTTERY SOFT ROLLS

Steps:

• Put the milk (95-115 degrees Fahrenheit) and the butter in the bowl of a stand mixer. Sprinkle the yeast over the milk. (If the yeast is not instant yeast, let it sit for 5 minutes to activate.)
• Add the sugar, eggs, salt, and flour. With a paddle attachment for your stand mixer, mix for a few seconds until just combined. Let this mixture sit for about 5 minutes.
• Switch the attachment to the dough hook and knead on medium speed for 10 minutes.
• Cover the dough and let it rise in a warm place for 30 minutes or until doubled.
• Divide and roll dough into 15 balls. You may have more or less depending on the size you make the rolls.
• Place in a greased 9x13 pan. Cover and rise for 15-20 minutes.
• Bake at 375 for 13 to 16 minutes or until lightly browned.
• Serve warm.

GRANDMA RITA'S SOFT BUTTER ROLLS

Steps:

• Pour milk into a glass 2-cup measuring cup and heat in the microwave until it starts to boil and climb the sides, about 1 minute. Add butter, 1/4 cup sugar, and salt to the scalded milk; set aside to cool until it gets below 110 degrees F (45 degrees C).
• Dissolve yeast and 1 teaspoon sugar in warm water in a large bowl. Let stand until the yeast softens and begins to form a creamy foam, about 10 minutes.
• Pour milk mixture into the yeast mixture; add 2 cups bread flour and egg. Stir the mixture with a wooden spoon until smooth. Add remaining flour, 1/2 cup at a time, mixing thoroughly after each addition, until the dough is smooth and a little tacky.
• Turn dough out onto a sheet of flour-dusted waxed paper and lightly knead to pull dough together; shape into a ball. Place dough in a large, lightly-oiled bowl, and turn to coat. Cover with a towel and let rise in a warm place for about 30 minutes.
• Line a baking sheet with parchment paper. Divide dough into thirds. Break each third into six evenly sized balls and arrange onto prepared baking sheet. Cover balls with a towel to rise further for another 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in preheated oven until browned, about 15 minutes.

BUTTERY SOFT CRESCENT ROLLS

Steps:

• Place ingredients into bread maker in order recommended by manufacturer: water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast. Reserve additional butter butter (1/4 cup) for later.
• Select dough/knead cycle and start. This cycle should mix dough and allow it to rise for 1 hour.
• Turn dough out onto a floured surface and roll into a circle, about 1/4 inch thick. Brush with additional butter.
• Cut into 16 pie shaped wedges. Roll wedges starting with wide end into crescent shapes.
• Place on an ungreased baking sheet and allow to rise for an additional hour.
• Bake for 10- 15 minutes at 375°F or until golden brown.

KITTENCAL'S SOFT TENDER CRESCENT ROLLS

Steps:

• Heat the milk, Crisco, sugar and salt on top of stove until fairly warm (just until the butter melts, but does not have to melt completely) remove from heat and cool until warm but not hot (if you are in a hurry, place in the fridge for about 20 minutes).
• Warm egg slightly in warm water to bring to room temperature only.
• When milk is still warm but not hot, place 3-1/2 cups flour in the Kitchen Aid stainless steel mixing bowl bowl with room temp egg and cooled milk/butter mixture, mix, cover with a towel to keep all ingredients warm while proofing yeast.
• Proof yeast in water with 1 tsp sugar for 10 minutes until foamy, then add to bowl.
• Start mixing/kneading (adding more flour until a smooth semi-sticky dough is formed (knead for about 8-10 minutes on the heavy-duty stand mixer fitted with a kneader blade.
• Remove the dough and let stand covered with a clean dish towel for 10 minutes.
• Gather up dough and knead gently for a couple of times, then form into a ball.
• Place dough into a well greased bowl.
• Cover and rise for 1 - 1-1/2 hours.
• Punch down dough.
• Divide dough into two or three balls, (three sections will give you smaller crescents) then roll into an even circle with a rolling pin and spread/brush liberally with melted butter (use only butter!).
• This is a great tip, roll out the dough and just sit a small pizza pan lightly on top of your rolled dough, then run a pizza cutter all around the edges of the pizza pan, you will have an even round circle.
• Cut into even size triangles (I use a pizza cutter for this!).
• Roll up the dough starting at the larger end.
• Place on a baking sheet that has been lightly brushed with melted butter.
• Cover and rise for about 30-45 minutes or until almost doubled.
• Bake for about 20 minutes at 375°.