Homemade Golden Crescent Rolls Recipes

GOLDEN BUTTERY CRESCENT ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, egg, salt and 2 cups flour. Beat on medium speed for 2 minutes. 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 top. Cover and let rise in a warm place until doubled, about 1 hour., Punch the dough down. Turn onto a 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 pointed end 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., Bake at 375° for 12-14 minutes or until golden brown. Brush with melted butter. Remove from pans to wire racks to cool.

GOLDEN CRESCENT ROLLS

Steps:

• In a large bowl, dissolve yeast in water. Add sugar, 2 tablespoons butter, shortening, egg, salt and 1 cup flour; beat until smooth. Stir in enough of the 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 top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch dough down. Turn onto a lightly floured surface. Roll into a 12-in. circle. Melt remaining butter; brush over the dough. Cut into 12 wedges. Roll up wedges from the wide end and curve to form crescents. Place pointed side down 2 in. apart on a greased baking sheet. Cover and let rise until doubled, about 45 minutes., Bake at 375° for 8-10 minutes or until golden brown. Remove to a wire rack. Brush with additional melted butter if desired.

HOMEMADE CRESCENT ROLLS

Steps:

• Spray cookie sheet with cooking spray. In 1-cup measuring cup, mix yeast and warm water; let stand 5 minutes. In large bowl, stir together 3 cups baking mix and the sugar; gradually stir in yeast mixture.
• Place dough on lightly floured surface; knead about 10 minutes or until dough is smooth and springy, adding some or all of remaining 1/2 cup baking mix as needed. Roll dough into 12-inch round; cut into 12 wedges. Roll up each wedge, beginning at rounded edge. Place rolls, with points underneath, on cookie sheet and curve slightly. Cover loosely with plastic wrap; let rise in warm place about 1 hour or until dough has doubled in size.
• Heat oven to 425°F. Uncover rolls. Bake 10 to 12 minutes or until golden.

BUTTERY CRESCENT ROLLS

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.

GOLDEN CRESCENTS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the sugar, eggs, softened butter, shortening, salt and 2 cups flour; beat until smooth. Add enough of the remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 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 1-1/2 hours., Punch dough down; divide in half. Roll each portion into a 12-in. circle. Brush each with 1 tablespoon melted butter, and cut 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 until doubled, about 45 minutes. , Bake at 375° until golden, 8-10 minutes. Brush with additional melted butter if desired.