DIY Crescent Rolls

Yesterday I made a bunch of these crescent rolls and stuck most of them in the freezer for Thanksgiving. This recipe turned out just as good as last year and they really do freeze well, so no need to try to make them at the last minute. I based it off of this recipe.

My boys said that the rolls look like snails, but they thought that was a good thing and gobbled them up. You could substitute this dough in recipes that call for canned crescent rolls as well.

Homemade Butterhorn or Crescent Rolls

• 1/4 cup warm water
• 1 heaping Tbsp yeast (or 1 and 1/2 packages)
• 1 cup warm milk
• 1/3 cup sugar
• 1/2 cup oil (or melted butter)
• 3 eggs
• 4 1/2 cups or more flour
• 1 tsp salt
• 2 Tbsp or more butter (melted for brushing)

1. In a large bowl place the warm water and dissolve the yeast.
2. Add warm milk and sugar and stir well.
3. Let sit for 10-15 minutes until bubbly.
4. Add oil, eggs, and salt and stir well.
5. Begin adding flour 1 cup at a time, stirring at first and then kneading to form a soft (but not sticky) dough.
6. Let rise until double, about 1 hour.
7. Divide into 2-3 balls and roll into circles.
8. Cut each circle into 12-16 wedges.
9. Brush generously with melted butter.
10. Starting at the large end, roll up each wedge, pinch to seal, and place tip down on baking sheet. Brush tops with butter.
11. Allow to rise until double again and bake in oven for 8-10 minutes at 375 F. They brown quite quickly.

Makes 2-3 dozen crescent rolls, depending on how large or small you want them.