• Cooking Time: 17
  • Servings: 24
  • Preparation Time: 120


  • 4 1/2 cups all-purpose flour
  • 1 sachet dry yeast
  • 1/3 cup milk
  • 1 cup buttermilk
  • 2 eggs
  • 1/2 cup + 2-3 tbsp butter
  • 1 tbsp sugar (optional)
  • 1 tsp salt


  • Sift the flour and mix it with the salt and sugar and make a well in the center. Cream the yeast with the lukewarm milk and pour it into the well. Leave it about 5 minutes.
  • Add the eggs, 1/2 cup soften butter and lukewarm buttermilk.
  • Mix well for few minutes adding a little flour or milk if needed.
  • In a greased bowl leave the dough to raise until it doubles in volume.
  • Divide the dough in 2 balls and roll it out using a rolling-pin.
  • Brush it with melted mutter and cut it into 12 triangles.
  • Roll each triangle up starting with the wide side. Place them on baking trays and leave them to raise again.
  • Bake in preheated oven at 350 F for 15-17 minutes.


Categories: Roll 

Website Credit: http://gringarl.wordpress.com/2010/10/25/buttermilk-crescents/

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