Out of all the crescent roll recipes I've tried, these are my favorite. My mother-in-law bakes these buttery rolls for holiday meals. If you're not careful, the plate will be empty before it's on the table!
Ingredients
- 3/4 cup plus 2 tablespoons warm whole milk (70° to 80°)
- 1/4 cup water (70° to 80°)
- 1 large egg
- 1/4 cup butter, softened
- 3 cups bread flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 teaspoons active dry yeast
- 2 tablespoons butter, melted
Directions
- In order suggested by manufacturer, place all ingredients except melted butter in bread machine pan. Select dough setting. Check dough after 5 minutes of mixing; add 1-2 tablespoons water or flour if needed.
- When cycle is completed, turn dough onto a lightly floured surface. Roll into a 12-in. circle; brush with melted butter. Cut into 12 wedges. Roll up wedges from the wide end and place 2 in. apart on greased baking sheets, pointed side down. Curve ends to form a crescent. Cover with kitchen towels; let rise in a warm place until doubled, about 20 minutes. Preheat oven to 375°.
- Bake until golden brown, 17-20 minutes. Remove from pans to wire racks to cool.
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