Crescent Rolls

Crescent rolls that are ready for the oven.

I had to make these Crescent Rolls for our Easter dinner because whenever there's a family gathering at our house, it's a must that these rolls are in attendance. They are soft, tender, light, flaky and so good that we gobble them up and don't even think about adding butter.

I first baked them in 1993 when my husband Joe and I were living in Northern Ireland. When we moved there, we knew we would be living in furnished student housing on the University of Ulster's Coleraine campus so we packed light, actually too light. I regretted that I hadn't brought a single cookbook with me and these were the olden days when you couldn't just whip out your cellphone and find recipes on the internet.

Lucky for me, another American student had the brains to bring one big fat Betty Crocker Cookbook with her and was willing to share. To show my gratitude, I baked pies, cookies and these wonderful crescent rolls for her and others on campus.

These rolls were even the highlight that year's Thanksgiving meal that Joe and I hosted in our small space. The rolls were a hit then and they're still a hit today because nothing you can buy or bake from a can even comes close.

It also doesn't hurt that they are simple and fairly quick to make —  the dough needs just an hour for the first rising, 30 minutes for the second and 15 minutes to bake.

Thanksgiving 1993

Here's the recipe:

Crescent Dinner Rolls 
(makes 16 large rolls)
4 3/4 cups flour
1 package yeast
1 teaspoon salt
1 cup milk
1/3 cup sugar
1/3 cup butter
2 eggs
3 tablespoons melted butter
additional flour

In a saucepan heat the milk, 1/3 cup butter and sugar until the milk is warm and the butter nearly melted.

In a large bowl combine 2 cups of the flour with the yeast and salt. Add the warm milk mixture and whisk until smooth. Add the two eggs and whisk again until smooth.

Add enough of the remaining flour to form a soft dough and knead it until it is smooth and elastic

Place the dough in a clean bowl and cover with plastic wrap. Set it in a warm spot to rise for one hour or until double in bulk.

Punch the dough down and divide it in half. Let the halves rest for about 5 minutes. This resting period will make them easier to shape.

Roll out one half into a large circle, about 16-inches in diameter. Spread on half of the melted butter.

Cut the dough into eighths.

Roll up the pieces starting at the wide end to form crescents.

Let the rolls rise, covered lightly with plastic wrap for another 30 minutes and preheat the oven to 375 degrees.  Bake them for 12 to 15 minutes or until golden brown and done.