There's something magical about the aroma of freshly baked bread wafting through the house, and these Traditional Butter Crescent Rolls are the perfect way to capture that magic. They're buttery, flaky, and reminiscent of those cherished family gatherings. Whether it's a holiday meal or a cozy weekend brunch, these rolls will steal the show.
All-purpose flour forms the structure of the rolls, providing just the right amount of gluten for elasticity. Unsalted butter is the star, giving these rolls their signature rich flavor. Granulated sugar adds a touch of sweetness, enhancing the buttery taste without overpowering it. Active dry yeast is the leavening agent that helps the dough rise and achieve that light, airy texture. Whole milk adds moisture and richness, making the dough soft and tender. Large eggs contribute to the structure and richness of the rolls. Lastly, a pinch of salt balances the flavors, ensuring the rolls aren't overly sweet.
These crescent rolls pair wonderfully with a hearty beef stew or a creamy chicken soup. For breakfast, enjoy them with a smear of homemade jam or a slice of sharp cheddar cheese. They're also a fantastic accompaniment to a holiday turkey or ham.
Start by gently warming the milk in a small saucepan over low heat. You want it lukewarm, not hot, so it doesn't kill the yeast. In a large bowl, sprinkle the yeast over the warm milk, giving it about five minutes to become frothy and active. You'll know it's ready when there's a foamy layer on top.
Add in the sugar, salt, softened butter, and eggs, stirring until everything is well combined. This mixture will be the base of your dough. Gradually incorporate the flour, one cup at a time, mixing until a soft, slightly sticky dough forms. If you have a stand mixer, this is a great time to use it; otherwise, a sturdy wooden spoon will do the trick.
Turn the dough onto a floured surface and knead it for about 8-10 minutes, until it's smooth and elastic. This part is therapeutic, and you'll feel the dough transform under your hands. Once kneaded, place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm spot for about an hour or until it's doubled in size.
After the first rise, punch down the dough to release any air. Divide it into two equal parts, then roll each section into a 12-inch circle. Brush the surface with melted butter for that extra layer of flavor. Cut each circle into 12 wedges, just like slicing a pizza. To shape the rolls, start from the wide end and roll towards the point, placing each on a greased baking sheet with the point side down.
Curve the ends slightly to form a crescent shape. Cover and let them rise again until doubled, about 30 minutes. Preheat your oven to 375°F (190°C) while the rolls are rising. Bake for 12-15 minutes or until they're a lovely golden brown. Once out of the oven, brush them with more melted butter if you're feeling indulgent.
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