Best 2 Buttery Crescents Recipes

If you're seeking a delightful and flaky pastry that will tantalize your taste buds and leave you craving more, look no further than buttery crescents. These delectable treats are renowned for their delicate texture, golden brown exterior, and the rich, buttery flavor that bursts forth with every bite. Perfect for breakfast, brunch, or as an afternoon snack, buttery crescents are a versatile pastry that can be enjoyed in a variety of ways. Whether you prefer them plain, filled with your favorite sweet or savory fillings, or simply slathered with butter and a sprinkle of sugar, buttery crescents are sure to become a beloved addition to your baking repertoire.

Let's cook with our recipes!

BUTTERY CRESCENTS

Buttery Crescents image

Making these flaky rolls takes time: The dough needs to be chilled twice, for 40 minutes each time, and it must rise for an hour before baking.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Yield Makes 35 to 40 rolls

Number Of Ingredients 3

Ingredients

1 cup (2 sticks) salted butter, cool but not cold
1 recipe Classic Light Rolls dough, made through step 2
Flour for work surface and rolling pin

Steps:

Place butter in the bowl of an electric mixer fitted with the paddle attachment. Beat on low until butter is spreadable. Turn dough out onto a floured work surface. With a floured rolling pin, roll into another 10-by-25-inch rectangle. Spread with butter. Fold both 10-inch edges of dough into middle, then fold in half to form a rectangle that is about 10 by 6 inches. Wrap dough in plastic wrap; place on a baking sheet. Chill for 40 minutes.
On a floured work surface, roll dough into a 10-by-25-inch rectangle. Fold into quarters as in step 1. Wrap in plastic wrap; return to baking sheet. Chill 40 minutes more.
Line two large baking sheets with parchment. Roll dough into a 15-by-25-inch rectangle. Using a pizza wheel or a sharp knife, trim edges of dough so they are straight. Discard scraps. Cut rectangle lengthwise into four equal strips. Cut each strip into elongated triangles, about 3 inches wide at the base. Starting at the base of triangles, roll and shape into crescents. Transfer to prepared baking sheets, 1 inch apart. Cover with buttered plastic wrap. Set aside in a cool place to rise for 1 hour.
Heat oven to 350 degrees. Bake the crescents until golden and cooked through, about 20 minutes. Cool on a wire rack at least 5 minutes before serving.

BUTTERY CRESCENTS

Buttery Crescents image

I learned this recipe 28 years ago, when I was a new bride and my grandmother taught me how to make these rolls. They're crusty outside and tender inside. -Lynne Peterson, Salt Lake City, Utah

Provided by Taste of Home

Time 40m

Yield 3 dozen.

Number Of Ingredients 8

Ingredients

2 packages (1/4 ounce each) active dry yeast
2 cups warm whole milk (110° to 115°)
2 large eggs, lightly beaten
1/4 cup butter, melted and cooled
3 tablespoons sugar
1 teaspoon salt
6-1/2 to 7 cups all-purpose flour
Additional melted butter, optional

Steps:

In a large bowl, dissolve yeast in milk. Add eggs, butter, sugar salt and 4 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch the dough down and divide in thirds. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place with pointed end down on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 400° for 12-14 minutes or until golden brown. Brush with butter if desired.

Nutrition Facts : Calories 110 calories, Fat 2g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 89mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

Tips:

Use cold butter: Cold butter is easier to work with and will help to create flakier croissants.
Laminate the dough properly: Laminating the dough is the process of folding it with butter in between. This creates the layers that give croissants their characteristic flakiness.
Proof the dough properly: Proofing the dough allows the yeast to rise and the dough to develop flavor.
Bake the croissants at a high temperature: Baking the croissants at a high temperature helps to create a crispy crust and a soft, fluffy interior.
Serve the croissants warm: Croissants are best served warm, when they are fresh out of the oven.

Conclusion:

Buttery croissants are a delicious and versatile pastry that can be enjoyed for breakfast, lunch, or dinner. They are relatively easy to make at home, but they do require a bit of time and effort. With careful attention to detail, you can create croissants that are just as good as the ones you would find in a French bakery.