These are sooooooo much better than the canned ones! Until this year I had never made crescent rolls from scratch. It really is pretty easy it just takes a few hours to let the dough rise a few times.
I am making these for our family get together on Easter.
Once you get the two circles rolled out, don’t forget to brush with the melted butter before you cut them. Try and cut wedges into even pieces otherwise you will end up with some really small and really big ones that won’t bake the same. (That’s what I did, oops)
If you have any left over or want to melt some more butter, you can brush it on the tops when you pull them out of the oven.
- 1 (.25 ounce) pack active dry yeast
- ¾ cup warm water, not hot
- ½ cup sugar
- 1 teaspoon salt
- 2 eggs
- ½ cup butter, soft
- 4 cups all-purpose flour
- ¼ cup butter melted for brushing
- Dissolve yeast in warm water. Let sit for 2-3 minutes.
- Stir in sugar, salt, eggs, butter, and 2 cups of flour, mix until smooth. Mix in remaining flour until smooth. Knead dough for 5 mins or use bread hook on kitchen aid mixer, then cover it and let rise in a warm place UNTIL DOUBLED, about an hour.
- Punch down dough. Divide in half. Roll each half into a 12-inch circle on floured surface. Spread with melted butter. Cut into 10 to 15 wedge. Roll up the wedges starting with the wide end. Place rolls on a greased baking sheet. Let rise UNTIL DOUBLED, about an hour.
- Bake at 400 degrees for 12-15 minute or until golden brown. Brush tops with remaining melted butter when they come out of the oven. You made to melt another tablespoon or 2 of butter for this.