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Soft as a cloud these rolls make a welcome addition to any meal. Add a little cinnamon sugar and they morph into a delicious breakfast treat.


  • 3/4 warm water (between 105-115 F)
  • 3 1/4 teaspoons active dry yeast
  • 3 tablespoons honey
  • 1 teaspoon sugar
  • 1 1/2 cups buttermilk, warmed slightly
  • 3 cups bread flour
  • 2 teaspoons salt
  • 3-3/12 cups all-purpose flour
  • 1/2 cup butter, at room temperature


  • Combine the water, yeast and honey in a large glass bowl and let sit ten minutes to proof. When mixture is foamy add sugar, buttermilk and bread flour and mix with a wooden spoon until smooth. Stir in the salt and then begin to work in as much of the remaining flour as is needed to make a smooth soft dough, kneading the dough right in the bowl.
  • Cover the bowl tightly with plastic wrap and let rise about an hour or until doubled in bulk.
  • Preheat the oven to 400 F. Divide the dough in two and roll out each half into a circle. Spread each circle with 1/4 cup butter. Using a sharp knife, cut each circle into 8 slices as if you were slicing a pizza. Starting at the bottom of the triangle, roll up to form crescent roll and place these on a nonstick baking sheet. Cover with a floured towel and let rise about 45 minutes or until doubled in bulk. Bake 16-20 minutes or until golden brown.

Categories: Bread  Roll 
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