Lowell Inn Crescent Rolls

Soft, buttery yeast crescent rolls: a sweet dough risen once, rolled into circles, cut into wedges, rolled into crescents and baked at 400°F. Makes 32 rolls.

VegetarianFreezer-friendly

Contains: milk, egg, wheat. Based on the ingredients as written; check package labels, which can change.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Golden buttery crescent rolls in a bread basket
  • Prep 30 min
  • Cook 15 min
  • Rise 1 hr 30 min
  • Total 2 hr 15 min
  • Yield 32 rolls

Updated

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These crescent rolls, named in Sandra Mills's book for the Lowell Inn, are soft, light and slightly sweet. The dough is quick: proof the yeast, mix it with sugar, salt, eggs, shortening and flour, and let it rise until doubled, about an hour and a half.

Each half of the dough is rolled into a circle and cut into 16 wedges, which are rolled up from the wide end into crescents. A brush of melted butter and 12 to 15 minutes in a hot oven and they are ready.

Ingredients

Yeast

  • 3/4 cup warm (NOT HOT) water
  • 1 tablespoon sugar
  • 2 packets of dried yeast

Dough

  • 1/2 cup sugar
  • 1 teaspoon salt
  • 2 eggs
  • 1/2 cup soft shortening
  • 4 cups sifted flour

To finish

  • Melted butter

Flour for this recipeKing Arthur Baking Company makes all-purpose, bread, whole wheat and gluten-free flours.

Shop King Arthur flour

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Instructions

  1. Proof the yeast. Dissolve the tablespoon of sugar in the warm water. Sprinkle the yeast on top and let stand until the yeast proofs, as described for the Challah.
  2. Mix. In a large bowl, combine the sugar, salt, eggs, shortening, half of the flour and the yeast. Mix until smooth. Add the remaining flour and mix until smooth. Scrape the sides of the bowl and stir.
  3. Rise. Cover the bowl with a damp cloth and let rise in a warm room until doubled, about 1 1/2 hours.
  4. Roll and cut. Divide the dough in half. Roll out one half at a time on a lightly floured board into a circle. Cut each circle into 16 wedges.
  5. Shape. Roll each wedge from the wide end to the tip to form a crescent. Place on a cookie sheet and brush with melted butter.
  6. Bake. Bake at 400°F for 12 to 15 minutes. Makes 32 rolls.

Vegetarian

Tips

  • To freeze: let it cool, wrap it well or seal it in freezer bags, and freeze up to 3 months. Thaw at room temperature, or warm briefly in the oven.
  • Curve the ends of each roll slightly inward to make the crescent shape.
  • Baked rolls freeze well; reheat them wrapped in foil.

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