Vanilla Honey Butter Crescent Rolls

Bake up a basket of these homemade Vanilla Honey Butter Crescent Rolls made from scratch for your next family dinner or for the holidays.

Ingredients

Vanilla Honey Butter

Directions

Whisk together the milk and melted butter and heat until very warm (120 degrees F to 130 degrees F).

In a large bowl, combine 1 1/2 cups flour, sugar, yeast, and salt. Add the warm milk mixture and beat until moistened. Beat in the egg and vanilla. On low speed gradually beat in remaining 1 1/4 cups flour to make a soft dough. Dough will be slightly sticky, but if it’s too sticky, beat in the remaining 1/4 cup flour.

On a lightly floured surface, knead the dough until smooth and elastic, about 6-8 minutes. Cover with a tea towel and let rest 10 minutes.

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

Roll out the dough to form a 12-inch circle. Cut the dough into 12 triangles. Starting with the wide end of one triangle, roll up dough, pressing the point into the dough to seal. Place the roll point side down on the baking sheet and curve to form crescent shape. Repeat with the remaining dough. Cover and let rise until nearly doubled, about 30 minutes.

Bake 10-12 minutes or until golden brown. Cool 15 minutes before brushing with vanilla honey butter (recipe below).

Vanilla Honey Butter

Make a slit to the vanilla bean lengthwise and scrape the seeds into a small bowl. Whisk in the melted butter, honey, and salt. Brush on top of warm crescent rolls.

Notes:

Recipe By Chocolate Moosey

 

Vanilla Honey Butter

Directions

Whisk together the milk and melted butter and heat until very warm (49 degrees C to 55 degrees C).

In a large bowl, combine 190 g flour, sugar, yeast, and salt. Add the warm milk mixture and beat until moistened. Beat in the egg and vanilla. On low speed gradually beat in remaining 160 g flour to make a soft dough. Dough will be slightly sticky, but if it’s too sticky, beat in the remaining 31 g flour.

On a lightly floured surface, knead the dough until smooth and elastic, about 6-8 minutes. Cover with a tea towel and let rest 10 minutes.

Preheat oven to 200 degrees C. Line a baking sheet with parchment paper.

Roll out the dough to form a 30-centimeter circle. Cut the dough into 12 triangles. Starting with the wide end of one triangle, roll up dough, pressing the point into the dough to seal. Place the roll point side down on the baking sheet and curve to form crescent shape. Repeat with the remaining dough. Cover and let rise until nearly doubled, about 30 minutes.

Bake 10-12 minutes or until golden brown. Cool 15 minutes before brushing with vanilla honey butter (recipe below).

Vanilla Honey Butter

Make a slit to the vanilla bean lengthwise and scrape the seeds into a small bowl. Whisk in the melted butter, honey, and salt. Brush on top of warm crescent rolls.

Notes:

Recipe By Chocolate Moosey

 

  • Nielsen-Massey time icon

    5 minprep

  • Nielsen-Massey time icon

    5 mincook

  • Nielsen-Massey yield icon

    1serving

This Recipe Uses

Madagascar Bourbon Pure Vanilla Extract

Madagascar Bourbon Vanilla Beans

Madagascar Bourbon Vanilla Beans