We Cook // Buttered Crescent Rolls

This is our favorite dinner roll recipe to make! Whether for Thanksgiving or a really good Tuesday.

Two years ago for Thanksgiving I was asked to bring rolls. You can bet I was intimidated because in my book, Thanksgiving is all about the rolls and the mashed potatoes. The recipe was such a hit its become a staple around these parts and  we’ve made them at least once a month since. I shared a partial whole wheat version here, which I’ll make if its just the two of us eating, but for guests, I like to go all white flour.

In other words, we had a wonderful (and snowy) Valentine’s this weekend and I can’t wait to share some of the pictures and stories next week. This also arrived in the mail and I’m hoping its as good as people say it is. I’ll keep you posted. But without further ado, our very favorite and most requested roll recipe:

Buttered Crescent Rolls Recipe:

yield: 2 dozen


  • 3/4 C milk
  • 1/2 C sugar
  • 1/2 egg
  • 1/2 Tbsp salt
  • 1 Tbsp (1 package) yeast
  • 1 C warm water
  • 5 1/2 C all purpose flour
  • 1 C butter

How to Make the Crescent Rolls:

  1. Scald milk, most of sugar (save 1 – 2 Tbsp), and 1/4 C of butter in microwave (approx 1:30). If chunks of butter are left break apart with fork and they will melt. 
  2. Add 1/2 egg and salt to milk mixture.
  3. Set aside and let cool till finger can be placed in mixture comfortably. 
  4. While milk mixture is cooling, combine yeast, the rest of sugar, and 1 C of warm water. Let sit for 7 minutes or until bubbly (the bubbles show the yeast is activating). 
  5. Combine yeast and milk mixture in mixing bowl (better when mixed by hand using a fork than kitchen aid).
  6. Use fork to add the flour. Dough should be sticky but pull away from sides of bowl.
  7. Cover and let rise until double (3 hours).
  8. Separate dough into two parts.
  9. Role each part out into a circle on a floured surface and spread melted butter over it (approx 1-2 Tbsp) Use a pizza cutter (or knife) to cut into quarters. Cut these quarters into three triangles each (making two cuts from the corner of the quarter). Basically, you’re cutting the dough like a pizza, into individual slices. 
  10. Roll each piece into a crescent and place on greased cookie sheet. 
  11. Let rolls rise for half an hour (approximately) and then bake at 350 for fifteen minutes or until the tops begin to golden.
  12. Brush with butter once removed from the oven and serve warm (if possible :). 

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  1. We don't have rolls in the south, we have biscuits! But these are looking kinda biscuity – I might have to give this recipe a try…