Crescent Rolls – Soft, buttery, and flaky homemade crescent rolls are perfect for homemade soup, stews, and chili on a cold night.
Fresh bread is half the reason why I enjoy eating soup. Creamy Wild Rice Soup with one of these fresh crescent rolls right out of the oven is pure heaven. Now, we all know the ones that come in a tube and are ready in like 10 minutes. And don’t get be wrong, I am all about convenience. But sometimes you just want the real thing. And that is where this homemade version comes in.
Light and fluffy rolls are kind of my favorite think. I could live on pasta, bread and carbs and be one happy person. Throw in some brownies I guess, and then I am set for life. So these homemade crescent rolls are definitely high on the list.
A lot of people are afraid of baking with yeast, but if you follow the directions, it really isn’t something you need to worry about. You can have fresh bread, like these Honey Butter Dinner Rolls anytime if you just get in the kitchen and try!
Tips for Baking with Yeast
- Pay attention to the temperature of you liquid. You need the water or milk to be warm, but not really hot. If there is a temperature listed in the recipe, actually measure the temp of your water to make sure it is accurate. If the water is too hot you will kill the yeast and it will not rise. If the water is too cold the yeast will not grow and your bread will not rise.
- Use good yeast. You want to make sure your yeast is not expired and is stored in the proper conditions. Storing it in the fridge is the best bet. If the yeast is expired, toss it and get new stuff. Yest it was makes your bread rise, so it is important to make sure it is fresh.
- Knead your dough. You can use an electric mixer with a dough hook or your hands, but make sure you follow the recipe. If it says knead for 10 minutes, watch the clock and knead for 10 minutes. When I first started making bread I just estimated and had a lot of failures.
- Let your bread rise. Yeast likes to feed on the sugar and rise in a slightly warm dark place. If it is winter and your house is cold, place your bowl of dough near a heat vent. If you have a bread proof setting on your oven, use it.
I swear, nothing beats the smell of fresh bread baking in your oven. Classic Oatmeal Bread is one of my favorites to make, because the leftovers make the best slices of toast the next day! But if you have ever only bought crescent rolls from the tube, it is time to rethink that! These are so good and great for anytime, not just a special occasion.
How to Roll Homemade Crescent Rolls
You roll your balls of dough into a 12 inch round circle,. Then you can use a sharp knife of a pizza cutter to cut into 8 slices, like you would if you were serving a pie. Then take one slice, starting with the outside edge and tightly roll towards the center. You will get a perfect crescent every time! Then you can just gently curve them when you place them on the baking sheet. Brush with butter when they come out of the oven for pure deliciousness!
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- 1 (1/4 oz) package active dry yeast
- 1/4 cup warm water, (110 to 115 degrees)
- 1/2 cup + 1 Tbls sugar, , divided
- 3/4 cup warm milk, (110 to 115 degrees)
- 3 eggs, , beaten
- 1/2 cup butter, , softened
- 1 tsp salt
- 5 to 5-1/2 cups all-purpose flour
- Melted butter
- In bowl of an electric mixer; mix together yeast and warm water. Add 1 Tbls sugar, and let stand for 5 minutes until foamy.
- Add 1/2 cup sugar, milk, eggs, salt and butter. Slowly add enough flour to form a stiff ball. Turn onto a floured surface and knead for 6 to 8 minutes. Add additional flour if needed. Dough will be smooth and elastic when done.
- Place dough in a well oiled bowl, turning to coat. Cover and let rise for about 90 minutes, or until doubled in size.
- Punch down the dough, and divide into 3 equal parts. Roll each part into a 12 inch circle. Using a sharp knife cut each circle into 8 wedges.
- Roll up the wedges, starting with the wide end going towards the point. Place on a lined baking sheet with the pointed end down. Cover and let rise for 30 minutes.
- Preheat oven to 375 degrees.
- Bake for 10-12 minutes until golden brown. Remove from oven and brush with melted butter if desired.
Recipe from Taste of Home
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Amount Per ServingCalories 156 Total Fat 5g Saturated Fat 3g Trans Fat 0g Unsaturated Fat 2g Cholesterol 35mg Sodium 145mg Carbohydrates 23g Fiber 1g Sugar 0g Protein 4g