These light and fluffy Crescent Rolls are the most tender heavenly rolls your will ever eat! They're no-knead, slightly sweet, and the perfect addition to any holiday menu! Make the dough in-advance to get ahead of the game!
Course: Side Dish
Keyword: Crescent Rolls
Author: Garnish and Glaze
1package active dry yeast
1cupwarm water, (110-115°F)
1/2cupgranulated sugar, divided
1/2cupbutter, melted and cooled (no hotter than 115°F)
4 1/2cupsall-purpose flour
For the Filling:
In a large bowl, mix the yeast with 1 tablespoon sugar and the water. Cover lightly with a towel and let it rest for about 5-10 minutes until it begins to foam.
Whisk in the remaining sugar, eggs, and melted butter.
Mix in the salt and 2 cups of flour. (if not using a Danish whisk, you'll want to switch to a wooden spoon here.) Add remaining 2 1/2 cups flour until completely mixed (dough will still be a little sticky). Cover with lid or plastic wrap and let rise until double in bulk (about 2 hours).
Grease 2 half-sheet baking pan with butter.
Punch down the dough, divide in two and place one on a lightly floured work surface.
Sprinkle a little flour on the dough and roll into a circle about 1/4 to 1/3 inch thick (make sure you still have enough flour underneath as you are rolling it out).
Brush the surface of the dough with half the melted butter. Using a pizza wheel, cut the circle into 12 wedges. Roll each triangle up starting with the side on the outside of the circle. Place on prepared baking sheet with the tip on the bottom. Repeat with the remaining dough. Cover rolls with plastic wrap or a thin towel and let rise 1-2 hours.
Preheat oven to 400 degrees F. Bake one pan at a time for 10 minutes until light golden brown.
Brush tops of hot rolls with melted butter (or rub with a stick of butter). Rolls can cool on the pan or be removed onto a cooling rack.