Easy Crescent Rolls

From Cook's Country | October/November 2008

Why this recipe works:

After dozens of tests, we determined that a precise measurement of melted butter delivered great butter flavor to our Easy Crescent Rolls without stickiness. Instead of heavy cream, which made the rolls dense and muted the butter flavor, half-and-half was a perfect compromise for extra-tender… read more

After dozens of tests, we determined that a precise measurement of melted butter delivered great butter flavor to our Easy Crescent Rolls without stickiness. Instead of heavy cream, which made the rolls dense and muted the butter flavor, half-and-half was a perfect compromise for extra-tender rolls with big buttery taste. To boost the flavor of the final smear of butter, we sprinkled on a bit of salt.

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Makes 12 rolls

A pizza cutter makes quick work of cutting the dough into wedges (see related Step by Step); alternately, you can use a chef’s knife or metal scraper.

Ingredients

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