Hello 36th Avenue fans!

I’m excited to be back to share another one of my favorite recipes.

If you’ve visited my blog, Bakerette.com, you’ll quickly know that I love bread. Absolutely in love.

You’ve probably already gotten a big overdose of bread recipes there. But I won’t apologize!

I’ll only feed my frenzy by sharing another one of my favorite bread recipes: homemade crescent dinner rolls.

These crescent rolls are sweet, light, buttery and fluffy.

The dough is made the night before, refrigerated, and baked the next day.

These crescent rolls are sweet, light, buttery and fluffy. The dough is made the night before, refrigerated, and baked the next day. Bakerette.com

 

Mouthwatering! Don’t ya think?

These crescent rolls are sweet, light, buttery and fluffy. The dough is made the night before, refrigerated, and baked the next day. Bakerette.com

5.0 from 3 reviews
Homemade Crescent Dinner Rolls
 
Cook time
Total time
 
Author:
Recipe type: Bread
Cuisine: American
Serves: 12 rolls
Ingredients
  • 1 tablespoon active dry yeast
  • ¼ cup warm water (110 degrees F)
  • 3 eggs, beaten
  • ½ cup sugar
  • ¾ teaspoon salt
  • ½ cup butter, melted
  • ¾ cup milk
  • 4½ to 5 cups flour
  • ½ cup butter, melted
Instructions
Make the dough the night before.
  1. In a small bowl, dissolve yeast in warm water for approximately 5 minutes until foamy and activated.
  2. With an electric mixer on low, beat together egg, sugar, and salt. Set aside.
  3. In a small saucepan, melt the butter on medium heat. When it melts and starts to bubble, whisk in the milk and remove from the stove. Add the butter mixture to the egg mix. Add the activated yeast and stir.
  4. Gradually add flour one cup at a time mixing well after each addition. The dough will be pretty sticky and not stiff. This is the desired result. Add just enough flour until the dough pulls away from the sides. Cover the dough and set in the refrigerator overnight.
  5. Remove the rolls from the refrigerator about 3-4 hour prior to baking.
  6. Turn the dough out onto a lightly floured surface and divide into two equal portions and form each half into a ball. Slight flatten the top of the dough into a disc and lightly dust the top with flour. Roll the odugh out into a 14-inch circle.
  7. Melt the remaining butter and pour ¼ cup of butter to hte middle of the dough and with a spoon, spread the butter out to within one inch of the dough's edge.
  8. Using a pizza cutter or sharp knife, cut the circle in fourths and each fourth into thirds making 12 triangles of dough.
To Shape:
  1. To shape into a crescent, begin with the wide end of the triangle and gently roll it toward the tip.
  2. Line a baking sheet with parchment paper and place the crescents seam-side down on the sheet. Cover with a dish cloth and let rise until double in size, about 1-3 hours depending on the heat of your home.
  3. Bake at 375 degrees F for 15-18 mins.
  4. Melt ½ cup butter

 

Image Credit: Zorical L. and A Rinahabich Recipe adapted from Simply So Good [dot] com

If you liked this dish, you might also like these other dishes found at Bakerette:

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Thee Best Breadmaker White Bread

 

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Make Homemade White Bread in the Crock Pot!

 

Quick and Easy Apple-Cinnamon Pull-Apart Bread by Bakerette.com

Quick and Easy Apple-Cinnamon Pull-Apart Bread


Thank you, Desiree, for letting me share this recipe with you all today!

This site rocks!
 
Jen at Bakerette.com

Jen

Oh my goodness, everything looks great as always!

You can also find Jen across the Web at:

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Have a beautiful day!

Besos

Jen and Desirée

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