Feather Crescent Rolls

READY IN: 20mins


  • 1
    (1/4 ounce) package active dry yeast, dissolved according to package directions (I always use Fleischmann's)
  • 1 12
    cups scalded milk, cooled
  • 12
    cup sugar
  • 1
    teaspoon salt
  • 12
    cup butter, plus
  • additional butter, for basting
  • 5
    cups flour


  • Mix all ingredients except flour in a large mixing bowl, stir well.
  • Add flour and mix to combine.
  • Cover with plastic wrap and refrigerate overnight.
  • Next, day remove dough from bowl and cut into fourths.
  • using one fourth of the dough roll into a large circle about the thickness of a pie crust.
  • Brush with butter.
  • cut circle into at least 8 triangles (I cut into 16).
  • Beginnng with largest end roll forward.
  • Place on a cookie sheet lined with parchment paper.
  • Brush with melted butter.
  • Continue until all of the dough has been rolled.
  • Let rise for 2 hours.
  • Bake in a preheated 350 degree oven for 10 minutes or until golden brown.
  • Immediately brush with melted butter.