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.

Savory Rolls

These Savory Rolls make a simple meal of soup and salad special.

They are rolled just like a cinnamon roll but filled with savory ingredients instead of sugar and cinnamon.

I chose to use shredded Parmesan cheese but you could use any kind of cheese you like and/or pesto, olives, herbs, sundried tomatoes—experiment and have fun. You really can't go wrong.

Savory Rolls
(makes 16)
1 cup buttermilk
1/3 cup sugar
1/3 cup butter
2 eggs
1 1/2 teaspoons salt
1 package active dry yeast
5 cups flour
1 cup shredded cheese and/or the savory filling of your choice.

In a saucepan, combine the buttermilk, sugar and butter. Heat it over medium heat until the butter is melted. The buttermilk will curdle but that is okay. Transfer the mixture to a large bowl and let it cool until it is lukewarm.

As you can see the buttermilk curdles when it is heated but that's okay.

In another bowl combine 2 cups of the flour with the salt and yeast.

When the buttermilk mixture is lukewarm add the flour mixture and mix until smooth. Add the eggs and mix again. Add the remaining flour 1/2 cup at a time until a soft dough forms. You might not need all of the flour.

After adding 2 cups of flour to the cooled buttermilk mixture, add two eggs and mix well.

Knead the dough until it is smooth and elastic and set it aside to rise for 1 hour or until it is double in bulk.

Cover the dough and let it rise until it doubles in bulk.

Punch down the dough and divide it in half. Roll each half into a rectangle that is about 14 inches long and 12 inches wide. 

Roll half of the dough into a rectangle.

Sprinkle the dough with cheese or the savory ingredients of your choice leaving one inch at the top uncovered. Starting at the bottom, roll the dough up tightly and pinch the edge to seal it closed. Cut the dough into 8 pieces and set them on a greased or parchment lined baking sheet. Repeat with the other half of the dough.

Sprinkle with your filling choice leaving an uncovered border at the top.

Tightly roll up the dough starting at the bottom. Once rolled, pinch the edge to seal it.

Cut the roll into eight pieces. I like to score the roll before cutting to make sure the pieces are evenly sized.

Place the rolls on a greased or parchment lined baking sheet. Let them rise another 30 to 40 minutes before baking.

Let the rolls rise for another 30 to 40 minutes before baking in a 375 degree oven for 15 minutes or until golden brown.