Crescent Rolls (Amish Butterhorn Rolls)
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5.0
15 reviews
Excellent
Crescent Rolls (Amish Butterhorn Rolls)
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This easy recipe for homemade crescent rolls will soon become a favorite on your dinner and holiday tables!
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Ingredients
- 1 (0.25 oz) packet dry active yeast
- ¼ cup lukewarm water
- ¾ cup whole milk, scalded (see note below on how to scald milk)
- ½ cup shortening
- ½ cup sugar
- 1 teaspoon salt
- 3 large eggs, beaten
- 4 ½ cups bread flour (or sub with all-purpose flour), plus more as needed
- 3-4 tablespoons melted butter, divided
Instructions
- In a small bowl, stir together yeast and warm water. Allow to rest for 5-10 minutes, until foamy.
- In a large mixing bowl fitted with a dough hook or paddle attachment, combine scalded milk, shortening, sugar and salt. Stir to dissolve the ingredients in the hot milk. Cool the mixture to a lukewarm temperature (it should feel like warm bath water).
- Add the softened yeast mixture to the milk mixture. Add the eggs and 1 cup of flour. Beat on low speed for 30 seconds, then scrape down the sides of the bowl with a spatula. Add remaining flour; beat on medium speed until the dough comes together (about 1-2 minutes). Add more flour (one tablespoon at a time), if necessary, until the dough pulls away from the sides of the bowl. Continue mixing and kneading the dough for 2 more minutes (or knead by hand on the counter for 2 minutes).
- Lightly grease a bowl with oil. Transfer the dough to the bowl and turn to coat. Cover tightly with plastic wrap and let the dough rise in a warm place until doubled in size (about 1-2 hours).
- Line three baking sheets with parchment or silicone mats. Set aside.
- Punch down the dough. Divide the dough into three equal portions. Roll each piece of dough into a 9-inch circle; brush with melted butter. Cut each circle into 12 wedges.
- Tightly roll up each wedge, starting from the wide end. Place on baking sheets, with the tip (seam-side) on the bottom. Bend in the ends to form crescent shapes. Cover and let rise in a warm spot until puffy, about 45 minutes - 1 hour.
- Bake in a 350 degree F oven for 10-12 minutes, or until lightly browned. Remove from oven and brush with melted butter.
Notes
- Scalding milk is just the process of heating milk to 180 degrees F. To scald the milk for this recipe, place the milk in a saucepan over low heat. Warm the milk until a skin forms on the top. As soon as the skin forms on top of the milk, remove the pan from the heat -- be careful not to let the milk boil.
- To Make Ahead: Shape the rolls as instructed in the recipe and arrange them on the lined baking sheets. Cover tightly and refrigerate for up to 1 day. About 2-3 hours before you plan to bake the rolls, pull them out of the refrigerator and let them rise on the counter before baking.
- To Freeze the Dough: Shape the rolls as instructed in the recipe and arrange them on the baking sheets. Cover tightly and freeze until firm.Transfer to airtight freezer containers; freeze up to 4 weeks. When ready to bake, remove the rolls from the freezer, arrange on baking sheets, and re-cover the rolls with a clean cloth or towel. Place them in a warm spot and let them thaw and rise for 3-4 hours (or until they look puffy). Bake according to the recipe instructions.
Nutrition Information
Show Details
Serving
1roll
Calories
109kcal
(5%)
Carbohydrates
14g
(5%)
Protein
3g
(6%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Cholesterol
17mg
(6%)
Sodium
81mg
(3%)
Potassium
27mg
(1%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
57IU
(1%)
Calcium
10mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 36rolls
Amount Per Serving
Calories 109 kcal
% Daily Value*
| Serving | 1roll | |
| Calories | 109kcal | 5% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 17mg | 6% |
| Sodium | 81mg | 3% |
| Potassium | 27mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 57IU | 1% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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