Butter Crescents Recipe - Allrecipes.com
Butter Crescents Recipe
  • READY IN hrs

Butter Crescents

Recipe by  

"Melt in your mouth crescent rolls! This recipe takes a little time but is well worth the wait."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 1 dozen rolls Change Servings
  • PREP

    30 mins
  • COOK

    15 mins

    2 hrs 15 mins


  1. Warm the milk in a small saucepan until bubbles form at the edges; remove from heat. Mix in the butter, sugar, and salt. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  2. In a large bowl, combine milk and yeast mixtures. Stir in 1 egg. Beat in flour 1 cup at a time until dough pulls together. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
  3. Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into two equal pieces, and form into rounds. Cover, and let rest 10 minutes.
  4. Using a floured rolling pin, roll each dough half into a 12 inch circle. Cut each circle into 6 wedges. Roll each wedge up towards the point. Bend ends inward to form crescents, and place point side down on lightly greased baking sheets. Cover, and let rise until doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  5. Brush rolls with beaten egg, and bake for 12 to 15 minutes in the preheated oven, or until golden brown.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Dec 03, 2003

They were fairly easy to make, but I thought they lacked flavor. I used butter instead of an egg wash, but I don't think that made much of a difference. I think they need more salt. I tried the recipe a second time, and I made sure I used salted butter. I added another 1/4 tsp of salt to the recipe, and I also added some salt to the butter wash. The turned out great, and were a big hit at Thanksgiving.

Most Helpful Critical Review
Mar 07, 2006

I didn't like these at all, I thought they were heavy. Not really what I expected and I followed the recipe to a T.


213 Ratings

Jul 14, 2003

Very yummy! I made them in my bread machine on the dough cycle and they turned out wonderful! I am now using this recipe in place of pre-made crescent dough in other recipes.

Jul 14, 2003

These are super crescent rolls! I was a bit worried about sugar being in the recipe, but it adds just a hint of sweetness, and they're still great with savory flavors, like gravy. They have a rich, buttery taste and a light texture. I've used the dough as a topping for casseroles and pot pies, and it works great. It puffs up in the oven more than you'd expect. You can also roll them up with bacon and cheese or tiny sausages before baking them and have a great snack. The time spent on these is worth it! (And it always seems to take my dough a little longer to rise than the recipe states.) Thank you so much for posting this recipe!

Nov 13, 2003

Outstanding! I used bread flour rather than all-purpose and probably added an additional 1 c. of flour in the kneading process. The first rising time was about 2 hrs. Definately will make about 24 crescents rather than the 12 the recipe yields. Making 12 makes HUGE rolls! Did not brush the rolls with anything before baking and they were wonderful!

Jul 14, 2003

Excellent! I made the dough in my bread machine on dough cycle. The recipes does make more rolls than stated, unless you like ENORMOUS rolls. I did have trouble with the rolls getting too dark on the bottom before the tops browned, baking them at 350 helped. These are delicious,everyone in my picky family loved them.

Nov 02, 2003

Yum Yum!! Made minor changes like melting the butter with the milk and instead of using an egg to brush the tops, I used butter. Based on other reviews I slit my dough 3 ways to make alot of little rolls, but to no avail. They seemed to just keep on growing. :-) But a great recipe and one where I had no leftovers. Thanks!

Jul 14, 2003

Great recipe. Good looking rolls, easy directions. You can make a softer finish by coating with melted butter, instead of egg, prior to baking. This dough is ample enough to produce even more rolls. By rolling out in larger circles, you can get 12 good-sized rolls or 14 slightly smaller rolls per circle.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 241 kcal
  • 12%
  • Carbohydrates
  • 34.1 g
  • 11%
  • Cholesterol
  • 52 mg
  • 17%
  • Fat
  • 9.1 g
  • 14%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 169 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Subscribe Today!

In Season

Mealtime Money-Savers
Mealtime Money-Savers

Browse through over 500 recipes for delicious, budget-friendly meals.

Can What You Can't
Can What You Can't

The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Brown Butter Pineapple Corn Muffins

See how to make amazing cornbread muffins.

How to Cut-in Butter

Cut butter into flour to create flaky layers in pie crust and biscuits.

Bacon Pancakes with Maple-Peanut Butter Sauce

Bacon is built right into these pancakes.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States