It smells like the holidays in my kitchen, it smells like yeast rolls! Whenever I smell these rolls baking it, always reminds of the holidays. Why? Because this is my mother’s homemade rolls recipe. She has been making these rolls for as long as I can remember for Thanksgiving and Christmas. Everyone in my family LOVES these rolls. And you will too!
These rolls are light, buttery, and tender. What’s great about these rolls is that they are no knead. Once you mix the flour mixture, you are done to let the dough rise. Once risen, you divide the dough in half and roll out each half into a circle. Then you cut into 16 pieces to make the crescents. This is also the part where you add melted butter on top of the dough before you cut them into triangles. You can save some calories on this step by adding less butter. Or you can add more ;).
Once rolled, you can use whatever greased pan you like. I used a half-sized baking sheet. Once they rise, they are good to go in the oven.
Homemade Golden Crescents
- 2 packages active dry yeast
- 3/4 cup warm water (105° to 115°)
- 1/2 cup sugar
- 1 teaspoon salt
- 2 eggs
- 1/2 cup butter, softened (1 stick)
- 4 cups all- purpose flour
- extra melted butter
- Dissolve yeast in warm water, until nice and bubbly, about 10 minutes.
- Stir in sugar, salt, eggs, butter and 2 cups flour.
- Beat until smooth. Mix in remaining flour until smooth.
- Scrape dough from side of bowl.
- Cover and let rise in warm place until double, about 1 1/2 hours.
- Divide dough in half. Roll each half into 12-inch circle.
- Spread with butter and cut into 16 wedges.
- Roll up each wedge, beginning at rounded edge.
- Place rolls, with point under, on greased baking sheet.
- Cover and let rise until double, about 1 hour.
- Preheat oven 400°F.
- Bake 12 to 15 minutes or until golden brown.
- Brush rolls with extra melted butter.