Butterhorn Crescent Rolls

Avg. rating 4 from 41 votes.

Recipe Information

Recipe Created By: Maia M

Ingredients

2 to 4 Tbsp sugar

3 Tbsp oil

1 tsp salt (optional)

1 1/2 cups warm water or unflavored milk sub

2 Tbsp yeast

4 cups flour

Directions

Whisk together sugar, oil, salt, warm liquid and yeast. Let the yeast "proof", or get all bubbly and start to grow, for about 5 minutes.

Stir in the flour and form into a ball. Let rise for about 1/2 hour in a warm place.

Separate the ball into 2 equal portions. Roll out on a lightly floured board into a circle. Use a pizza cutter or a knife to cut into pizza triangle wedge shapes. You can at this time brush them with safe margarine, or I brush with oil and lightly salt. You can also just skip that step!

Roll each triangle, from the fat end to the skinny end, into a crescent roll. Let rise again for about 1/2 hour. Bake at 375 °F until light golden brown - about 20min. (Time could vary - I use Airbake pans for these).

Notes

This is a recipe that has been handed down in my family for years... and they are easy and I always have the ingredients on hand.

I have not made these wheat free.

Substitutions

Use any oil, milk sub or just water to meet your family's needs.

Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

Courses Breads

Read it online: https://kidswithfoodallergies.org/recipes/butterhorn-crescent-rolls/