My Grandma’s Homemade Crescent Rolls are legendary. Pillowy soft with a sweet, buttery taste, you’ll be spoiled from store-bought crescent rolls forever.
Growing up, my Grandma’s Homemade Crescent Rolls were always a tradition at the Thanksgiving table. They looked like store-bought crescent rolls but had a sweet, buttery taste that is unmatched by anything you can pop out of a can.
Year after year, we devoured these little golden rolls as if they were the main event and the turkey was the side dish. It’s time these rolls had a place at the kitchen table year round, not just at the holidays!
Because I’m a food blogger, people have assumptions about my skill level in the kitchen. I’m past the novice stage at this point, but I really believe that comfort in the kitchen comes through practice. That is certainly true with these yeast rolls.
I struggled with yeast breads all my life until I finally realized the important of: Patience. This is paramount to your success (and enjoyment) of yeast bread-making.
My Grandma’s homemade crescent rolls, for example, have periods of down-time. Wait for the scalded milk mixture to cool. Wait for the yeast to bloom. Wait for the dough to rise. Wait for the rolls to rise. There is a lot of waiting, so it’s great if you can plan your baking around other activities during a day.
For example, the first time I made these rolls, I cleaned out the garage during the down-time. If you are feeling rushed and stressed, this whole process might be rather painful. If you feel calm and relaxed, making Homemade Crescent Rolls can actually be enjoyable.
You can find three different methods for scalding milk here, but I recommend the stove top method which is what I wrote into the recipe.
You’ll know the milk has scalded when a bit of skin begins to form at the top, before the milk boils. Once you see evidence of scalding, remove the milk from the heat immediately to prevent it from boiling.
You need to cool the milk to room temperature, and mixing it with cold butter, sugar, and salt will help that along. Once the milk has cooled to around 110°F, whisk in the eggs.
I’ve had my Grandma’s recipe for years, but I typically avoid recipes with yeast like the plague. Among other problems, I’ve always struggled with getting yeast dough to rise, and everything from bread to pizza dough flops if your dough isn’t rising correctly. Luckily, I’ve figured out a fool-proof method to address this problem.
First, use unexpired yeast, and if you have a jar of it, keep it in your freezer. To create a warm environment ideal for rising, preheat your oven to its minimum temperature (170°F, 200°F, etc.), but shut it off once the temperature reaches 110°F. Place your dough (in a greased bowl, covered with plastic wrap), on a baking sheet and in the oven. The oven temperature will drop when you open the oven door, but enough residual heat will remain that your dough should steadily rise.
Once your dough has risen, turn it out onto a floured work surface (I use my granite counter top) and divide it into 4 equal portions. Working with one portion at a time, roll out the dough in all directions until you have a circle approximately 10 to 12 inches in diameter. It will be 1/8-inch to 1/4-inch thick. Then slice the dough, like a pizza, into 8 wedges.
Starting at the wide end of each wedge, roll up the dough tightly and place it on a prepared baking sheet. Repeat with all remaining wedges and then remaining portions of dough. Depending on the size of your baking sheets, you’ll need either 3 or 4 baking sheets to accommodate the 32 butter horn rolls. It’s a lot of rolls, but at least it makes the recipe worth your while!
After another brief rise (use the warm oven method above if necessary), you’ll bake the butter horn rolls until golden brown and fragrant, about 15 to 20 minutes.
Immediately upon removing them from the oven, brush the butter horn rolls with melted butter and serve. They are delicious plain or with jam, or even served with ham to make sandwiches. They will be a welcome addition to your Thanksgiving (or any holiday) table for years to come. I know I’m looking forward to preparing them for my family, just as my grandma used to do for us.
And let’s be friends on Pinterest! I’m always pinning tasty recipes!
Yield: 32 rolls
Cook Time: 4 hours
Total Time: 4 hours