I have received many questions regarding how to create the crescent roll shape via email and in the comments section of my roll recipe “Amazing Buttermilk Rolls” so I thought I would take you through it step by step:)
First let me tell you that my favorite roll dough by far, is the Amazing Buttermilk recipe. Not only does it create the perfect roll in my opinion, but the best part is you can make the dough ahead of time. I love that the dough can be in the fridge for up to a week! I can use it whenever I want to quickly make bread sticks, pretzel rolls, cinnamon rolls or any dinner roll, including these pretty crescent rolls. Pretty great. huh?!
I want you to know though, that you can make this shape of rolls with any basic roll dough.
We have lots of really good ones to choose from in our Rolls section of the recipe index.
Ok lets get started:)
If using the Buttermilk roll recipe (it is a very large recipe) , take 1/4 of the dough and roll into a 12-14 inch circle.
I like to use a roulpat so that I don’t have to add more flour or make a mess on my counter, but if you don’t have one, then definitely sprinkle your counter top with flour. You do not want your dough to stick!
Using a pizza cutter or sharp knife, cut the dough into equal slices like you would slice a pizza.
I usually do 12 sections. I start with cutting into 4 quadrants and then each of those 4 sections into 3. Now don’t worry if you triangles aren’t all perfect. That is something special about home cooking–it is not all perfect and rigid.
Take each triangle and stretch the two corners a bit and start rolling.
Be sure to roll it fairly tightly all the way to the end.
Lay the rolls on a greased or silpat lined cookie sheet with the tips on the bottom (that keeps them from unrolling while they cook). I like to gently bed the ends a little to create a nice crescent moon shape.
Now continue with your recipe–letting them raise and bake. ENJOY!