Best 2 Buttery Crescents Recipes

Indulge in the delightful world of buttery crescents, a French pastry that combines flaky layers of dough with a rich, buttery flavor. These crescent-shaped pastries are a staple in bakeries and homes alike, enjoyed for their delicate texture and versatility. Whether you prefer them plain or filled with sweet or savory ingredients, buttery crescents are a perfect treat for breakfast, brunch, or as an afternoon snack. This article presents three delectable buttery crescent recipes: a classic recipe for those who love the traditional flavor, a chocolate-filled recipe for those with a sweet tooth, and a ham and cheese recipe for those who prefer a savory delight. Each recipe is carefully crafted to guide you through the process of creating perfectly golden and flaky crescents that will impress your family and friends.

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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.

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.

Tips:

Use cold butter: Cold butter will help the croissants rise properly and give them a flaky texture.
Laminate the dough correctly: Laminating the dough is the process of folding it with butter in between. This creates the flaky layers in the croissants.
Proof the dough properly: Proofing the dough allows it to rise and develop flavor. Underproofed dough will be dense and heavy, while overproofed dough will be too light and airy.
Bake the croissants at a high temperature: A high oven temperature will help the croissants rise quickly and develop a golden brown crust.

Conclusion:

Buttery croissants are a delicious and versatile pastry that can be enjoyed for breakfast, lunch, or dinner. With a little bit of patience and effort, you can easily make these croissants at home. Follow the tips above to ensure that your croissants turn out perfect every time.