Bready or Not: Sweet Crescent Rolls in the Bread Machine

Posted by on Jul 10, 2024 in Blog, Bready or Not, side dish, yeast bread | 0 comments

The blog is titled Bready or Not. Today, it is decidedly bready, as the recipe is one for Sweet Crescent Rolls made using a bread machine.

Bready or Not: Sweet Crescent Rolls in the Bread Machine

The recipe requires little hands-on effort. The dough mixes in the bread machine. You divide it and form the crescent rolls, which is actually rather fun. They rise. You then bake. The recipe makes 24 rolls, meaning you can feed a crowd or you can freeze a bunch.

Bready or Not: Sweet Crescent Rolls in the Bread Machine

These keep well in the freezer for months. This is the kind of thing you can make at Thanksgiving and then pull out as needed through the rest of the holiday season.

Bready or Not: Sweet Crescent Rolls in the Bread Machine

Modified from Magazine Oct/Nov 2014.

Bready or Not: Sweet Crescent Rolls in the Bread Machine

Mix the dough in the bread machine, shape it for the second rise, then bake in the oven. This dinner side is easy to make, and fantastic to prepare in a big batch to freeze for later! Modified from Magazine Oct/Nov 2014.
Course: Bread
Cuisine: American
Keyword: yeast bread
Servings: 24 rolls
Author: Beth Cato


  • food thermometer
  • bread machine
  • parchment paper
  • food scale
  • cookie sheet
  • knife or pizza cutter


  • 1/2 cup warm water (110 degrees)
  • 1/2 warm milk or half & half (110 degrees)
  • 1 large egg room temperature
  • 1/3 cup unsalted butter softened
  • 3 3/4 cup all-purpose flour
  • 1/2 cup white sugar
  • 1 teaspoon salt
  • 2 1/4 teaspoon active dry yeast or 1 packet active dry yeast
  • 1/4 cup unsalted butter softened, for filling


  • Place ingredients in recommended order for bread machine, usually liquid first: water, milk, egg, butter, flour, sugar, salt, and yeast. Start dough cycle, and let it mix and complete the first rise.
  • Prepare a baking sheet or sheets with parchment paper.
  • Once that is done, remove dough and divide in half using food scale. Roll each half into a 12-inch round. Divide the 1/4 cup butter in half and spread over each round. Use a knife or pizza cutter to slice each round into 12 wedges. Starting at the wide end, roll up each triangle gently but tightly to form a crescent roll. Place each roll, narrow side down, on the baking sheet.
  • Cover pan with plastic wrap or a clean towel and let rise in a warm spot for an hour. Meanwhile, start preheating oven at 400 degrees.
  • Once rolls are risen after the hour, bake for 10 to 15 minutes, switching pan position in oven, if necessary, to prevent overbrowning. Let cool for 15 minutes before serving.
  • Cool rolls can also be frozen for later enjoyment; thaw them at room temperature then heat wrapped in aluminum foil at 350 degrees for about 10-12 minutes.


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