Buttery Soft Crescent Rolls

Dawn's Note:

My daughter fell in love with my bread machine and she is always trying out new recipes, here is her best find yet. The rolls are soft and buttery, a perfect accompaniment to soup and salad.

• Total Time: 2 hrs 15 mins
• Prep Time: 2 hrs
• Cook Time: 15 mins

Ingredients:

Yield: 16 rolls

• 1/2 cup warm water
• 1/2 cup warm milk
• 1 egg
• 1/3 cup butter, softened
• 1/3 cup sugar
• 1 teaspoon salt
• 3 3/4 cups all-purpose flour
• 1 (1/4 ounce) package active dry yeast
• 1/4 cup butter, melted

Directions:

1. Place ingredients into bread maker in order recommended by manufacturer: water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast. Reserve additional butter butter (1/4 cup) for later.
2. Select dough/knead cycle and start. This cycle should mix dough and allow it to rise for 1 hour.
3. Turn dough out onto a floured surface and roll into a circle, about 1/4 inch thick. Brush with additional butter.
4. Cut into 16 pie shaped wedges. Roll wedges starting with wide end into crescent shapes.
5. Place on an ungreased baking sheet and allow to rise for an additional hour.
6. Bake for 10- 15 minutes at 375°F or until golden brown.

Reviews

[CheapThrills]

These were not soft, nor buttery. My guys liked them, and suggested rustic round shape next time. But the second rise took them out of shape and caused a hard crust to form when cooked. I would forgo the second rise. Not sure why we couldn't taste the butter, 'cause there sure is a lot in the recipe.

[Mrs. Stephenson]

I have been searching and searching for a homemade crescent roll recipe and I finally found this gem. Dawn, thank you so much for posting this recipe! I made this tonight to go with our pork roast and they came out FABULOUSLY!! Light and fluffy and SCRUMPTIOUS! However, I think next time I will not add quite so much sugar. They were a little sweet for my taste. Other than that, EXCELLENT!

[Marie Nixon]

These turned out great. Dough was very easy to work with.