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Photo for - Double Butter Crescent Rolls

Double Butter Crescent Rolls

Spread some Gay Lea butter or slather on some jam and this breakfast is good to go.

  • Yields: 16 to 24 crescent rolls
  • Preparation: 196 minutes



  1. Line two baking sheets with parchment paper and stack each inside another baking sheet. You will have four sheets altogether, each double stacked.
  2. In a large mixing bowl, whisk together the yeast and water and let stand 1 minute. Whisk bread flour, sugar, egg and softened butter. Stir in cream, milk, all purpose flour, baking powder, baking soda, and salt. Stir to make a soft dough.
  3. Spray dough with non-stick cooking spray and cover entire bowl, with a large plastic bag. Let rise 45-60 minutes until almost double in size.
  4. Gently deflate dough and divide in two. On a lightly floured work surface, roll one section at a time to a circle of 16". Using a cheese slicer or potato peeler, scatter 1 cup of butter slivers over surface of dough. Using a pastry wheel, cut the dough in 8-12 wedges.  Roll each wedge into a croissant. Place on the baking sheet. Repeat with second section of dough.
  5. Place crescents on baking sheets. Brush tops very generously with egg wash. Lightly cover with a large plastic sheet or bag and let rise until almost doubled in size, 45 to 60 minutes.
  6. Preheat oven to 375° F. Place in oven, after 30 minutes, lower temperature to 350° F and continue baking until rolls are deeply browned. Remove from oven and brush several times with melted, salted butter.
  • Excellent source of folate.
Photo of - Double Butter Crescent Rolls