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Butterhorn Crescent Rolls
Rate Butterhorn Crescent Rolls
Avg. rating 4 from 39 votes.
Recipe Created By: Maia M
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
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).
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.
Use any oil, milk sub or just water to meet your family's needs.
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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
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