These Homemade Crescent Butter rolls are made with delicious buttery and flaky layers of dough. You can shape, freeze and bake them when you want to!
Warm, fresh homemade bread is such a lovely thing. I love the aroma of baking, the fresh buttery smell is so enticing that the only natural reaction is to reach for a piece.
Such is my scenario when I made these homemade Crescent Butter Rolls. And the first bite did not disappoint. I was greeted by crisp, flaky, and buttery layers.
It is very convenient to have frozen crescent dough from supermarkets. Just bake them when you want to, with no kneading and no prep. But, let me tell you that this homemade version is so delicious.
They are made with basic ingredients and you can shape and freeze them too, for future baking. Warm and fresh bread, anytime!
Freezing Homemade Crescent Butter Rolls
- To freeze Crescent rolls, you will follow the direction up to the shaping process. Then lay shaped rolls on a parchment-lined tray and freeze them for about 2 hours, or until they are solid and hard.
- Transfer them to Ziploc bags and freeze for up to 2 three weeks.
- When you want to bake them, thaw them at room temperature. Then allow them to rise until they are puffy and soft, about 1-2 hours. Then bake them as usual.
Let’s Make Them!
In the bowl of a stand mixer, add the yeast, water and about 1 tsp of the sugar. Let this sit for about 5 minutes, or until foamy.
Add the milk, the remaining sugar, salt, egg, and the ¼ cup softened butter. Stir everything with a wooden spoon until incorporated.
Add half of the flour and stir until moistened. Add the remaining flour and stir everything until a shaggy dough is formed.
Attach the dough hook to the stand mixer and beat the mixture until the dough gathers in the center, and cleans the sides of the bowl.
If the dough is still very wet and not forming after 7 minutes, sprinkle 1/4 cup of flour gradually until the dough gathers in the center.
Take the dough out and transfer it into a lightly floured bowl. Toss to coat. Cover the bowl with a clean kitchen towel and let it rise for 1 ½ hours, or until the size is doubled.
Turn the dough out on a lightly floured board. Using a rolling pin, roll the dough out into a 10 x 16 inch rectangle. Spread ½ cup of softened butter all over the dough using the back of a spoon.
Fold both short edges of the rectangle in the middle, then fold the other edge of the dough halfway to form a smaller rectangle. Slide the dough into a plate and chill it in the fridge for 40 minutes.
Roll the dough out again into a 10 x 16 inch rectangle. Then, fold it in the same manner as above. Place it back on the plate and chill it for another 40 minutes.
Finally, roll the dough into an 18 x 10 rectangle. Using a pizza cutter, trim the edges so you get a straight rectangle. Cut the rectangle evenly into 3 vertical strips. Then cut the strips into triangles.
Roll each triangle and bend them slightly to make crescent rolls, tucking the ends underneath. Arrange them on a parchment-lined baking tray.
Cover them loosely, and allow them to rise for 1 hour, or until they are soft and puffy. Preheat the oven to 350 F. Bake the crescent rolls for 15-18 minutes or until they are golden.