Feather Crescent Rolls
Delightfully light and irresistibly tender, Feather Crescent Rolls are the ultimate addition to any meal. These homemade rolls boast a soft, cloud-like texture achieved through a carefully crafted dough enriched with milk, butter, and eggs. The recipe combines the magic of active dry yeast with simple yet classic baking techniques—like kneading and two gentle rises—to create perfectly golden, buttery crescent shapes. Ideal for family dinners, special occasions, or holiday feasts, these rolls are best served warm and brushed with melted butter for an extra touch of indulgence. With just 30 minutes of prep time and pantry-staple ingredients, Feather Crescent Rolls bring timeless bakery-quality bread straight to your kitchen.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.25 teaspoons Active dry yeast
- 0.25 cups Warm water (110°F/45°C)
- 0.25 cups Granulated sugar
- 1 cups Milk
- 4 tablespoons Unsalted butter
- 4 cups All-purpose flour
- 1 teaspoon Salt
- 2 Large eggs
- 2 tablespoons Melted butter (for brushing)
Instructions
In a small bowl, dissolve the active dry yeast in warm water. Let it sit for 5-10 minutes until frothy and activated.
In a small saucepan, combine the milk, butter, and sugar. Heat on low until the butter is just melted and the mixture is warm but not hot. Remove from heat and let it cool slightly.
In a large mixing bowl, combine the yeast mixture, milk mixture, eggs, salt, and 2 cups of the flour. Mix until smooth and well combined.
Gradually add the remaining flour, 1/2 cup at a time, mixing until the dough comes together and forms a soft but slightly sticky ball.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use the dough hook attachment on a stand mixer for about 6-8 minutes.
Place the dough in a lightly greased bowl, cover with a kitchen towel or plastic wrap, and let it rise in a warm spot for 1-1.5 hours, or until doubled in size.
Punch down the dough and turn it out onto a floured surface. Divide the dough into two equal portions.
Roll each portion into a circle about 12 inches in diameter. Use a pizza cutter or sharp knife to slice each circle into 8 equal wedges.
Starting from the wide end of each wedge, roll it tightly towards the point to form a crescent shape. Place the crescents on a greased or parchment-lined baking sheet, point-side down, about 2 inches apart.
Cover the crescent rolls with a kitchen towel and let them rise for another 30 minutes, or until puffed and slightly swollen.
Preheat the oven to 375°F (190°C).
Brush the tops of the rolls with melted butter, then bake for 12-15 minutes, or until golden brown and cooked through.
Remove from the oven and let the rolls cool slightly before serving. Serve warm with additional butter, if desired.
Nutrition Facts
Calories |
2841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.6 g | 117% | |
| Saturated Fat | 49.6 g | 248% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 581 mg | 194% | |
| Sodium | 2617 mg | 114% | |
| Total Carbohydrate | 432.8 g | 157% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 63.0 g | ||
| Protein | 73.1 g | 146% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 446 mg | 34% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 1194 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
