Quick Crescent Rolls
These little crescent rolls are a great side with any meal.
Quick Crescent Rolls
Makes: 36 rolls
Print Recipe
Ingredients
- 1 ½ cups milk (warmed)
- ½ cup butter (room temperature)
- ½ tsp salt
- 2 ¼ tsp yeast (or 1 pkg)
- 4 cups all-purpose flour (may need up to 1/2 cup more)
Instructions:
- In a bowl, heat the milk and butter until warm.
- In a large mixing bowl, combine the milk, butter, salt, and yeast. Let rest until foamy.
- Add flour until no longer sticky – don't add any more than absolutely necessary.
- Knead until the dough springs back when poked – about 1 minute – don't overknead.
- Let rise until doubled, or until it leaves an indent when poked.
- When risen, divide the dough into fourths. If you need, oil the counter (don't use more flour as it will make them tough).
- Roll out into an 1/8-inch thick circle, cut into 9 pie shaped segments, and roll into crescents.
- Place on a greased baking sheet and allow to rise again until close to doubled.
- Preheat the oven to 425°.
- Bake for 8-10 minutes or until lightly golden.
Notes:
Make Ahead: These are best fresh out of the oven. I haven’t tried it, but I’m sure you can freeze the dough. Just make the dough through shaping into crescents then freeze them on baking sheets. Once frozen, place in a Ziploc bag and keep frozen until the day you want to bake them. Then remove from the freezer, place on greased baking sheets, and allow to set out for a couple of hours to thaw and rise. Then proceed with the rest of the recipe.
Diet: Egg Free
These are really good. They may need a bit more salt, though.