Best Ever Crescent Rolls
My daughter and I have cranked out dozens of homemade crescent rolls. It’s a real team effort. I cut the dough into pie-shaped wedges; she rolls. —Irene Yeh, Mequon, Wisconsin
Ingredients
- 3-3/4 to 4-1/4 cups all-purpose flour
- 2 packages (1/4 ounce each) active dry yeast
- 1 teaspoon salt
- 1 cup 2% milk
- 1/2 cup butter, cubed
- 1/4 cup honey
- 3 large egg yolks. room temperature
- 2 tablespoons butter, melted
Reviews
These are really nice crescent rolls. Much easier to make some recipes for crescent rolls I have tried. I would love these filled with brown sugar and five spice powder, or chocolate and cinnamon. The possibilities are endless! VFE
I have made yeast rolls and breads before but this was my first time making this type of roll. I found this recipe to be quite easy to follow and the rolls are wonderful. I made half the dough into rolls the first day and refrigerated the second half of the dough for the next day. On the second day I sprinkled the rolls with a cinnamon/sugar mixture after i spread with melted butter. I then wrapped each roll around a frozen peach slice and baked as per the instructions. they disappeared rapidly. This is a great go to recipe.
Easy and so delicious! I always hesitate to work with yeast dough, but this turned out so soft and tasty. Can't wait to make again!
Easy to make and delicious to eat! I did cut my recipe in half since my family is small and I served them with a cinnamon honey butter and a garlic butter. Also, I did not refrigerate the dough overnight.
They were delicious and not too complicated to make. I wished they would have been more buttery, but nevertheless, they were pretty good and the hubby loved them...
These were good, but I have made better, more melt-in-your-mouth crescent rolls. I like the idea of refrigerating the dough the night before.