After many, many bakes of different crescent roll recipes, this became my family’s all time fav. We love unraveling the fluffy, tender rolls right out of the oven. I make these for everything because this recipe makes a ton and they go fast! Makes 48 rolls (4 dozen). —simmering essence
- Prep time 45 minutes
- Cook time 30 minutes
- Makes 4 dozen
1 1/2 cups
- Scald the milk, ¾ cup sugar, and ¾ cup butter (cut into pieces) in microwave about 2 minutes. I like to use a large glass measuring bowl.
- In your mixing bowl, dissolve the yeast and 1 tablespoon sugar in 2 cups warm water. Let sit until bubbly.
- Whisk 2 cups of the flour into the milk mixture. Add 1 egg and 1 tablespoon salt and mix well. When just warm, add this to the yeast mixture in your mixing bowl. Attach the dough hook and gradually add in the remaining 8 + cups of flour. You want the dough to clear the sides of the bowl, but be sticking to the bottom. This may require more or less flour. Sometimes, depending on the weather and my kitchen temperature, I’ll have to add up to 1 additional cup of flour.
- Place in a large greased bowl, cover, and let rise until doubled in size, about one hour.
- Butter 2 cookie sheets. Flour your work surface, dump dough out, and divide into 4 equal balls.
- Working with one ball at a time, roll into a large circle. Spread about 2 tablespoons of softened butter over entire circle. Using a pizza cutter, cut in quarters, then cut each quarter into thirds, making 12 triangles. Starting with the wide end, roll each triangle, tuck the tail under the roll and place on cookie sheet. Make 3 rows of 8 rolls per row (24 rolls per pan). You will fill up two baking sheets.
- Preheat oven to 350. Cover rolls and let rise until touching and full in size, about 45 minutes. Cook one pan at a time. Keep an eye on them so you can move them lower or higher depending on if the bottom or top are browning too quickly (check after 15 minutes). You can also loosely cover the rolls with tin foil if the tops are brown but the bottoms are pale. Cook for about 20-25 minutes, until nice and golden brown.
- When they come out of the oven run a stick of butter over each to glaze. More Butter! 🙂
- Keeps well for the day. Make sure to cover if storing. To bring them back to a fresh state the next day, cover your cookie sheet with tin foil and place in a 350 degree oven for 10 minutes.