Take your pick: Plain Butter or Garlic Parmesan! Both are fluffy and delicious!
There are crescent rolls that come out of a tube in the refrigerated department at the grocery store. I use them for sure. There’s a time and place for everything!
However, if you have a little extra time, I highly recommend you give making these homemade crescent rolls a try! I make them every year for the big holidays and serve them with homemade butter! They are truly special and worth the effort! …and with this new Parmesan Garlic version, you can choose which you’d like to make: Plain Buttery Homemade Crescent Rolls or Parmesan Garlic Crescent Rolls!
The soft, slightly-sticky dough mixes together quickly and takes an overnight rest in the refrigerator, so that’s easy. The “extra time” part I mentioned is for the rising. This is a very rich dough with a whole lot of butter in it – all that richness tends to slow down the rising, so you need to be patient and make these on a day when you’ll be in the house for several hours. After that rise, the dough goes into the refrigerator overnight.
The next day you roll out the dough, cut them and let them rise for about another hour – then they’re ready for the oven! For holidays I bake them a few hours in advance and warm them up when we’re ready to eat.
A few tips…
It’s a soft dough to work with, it will stick to the bottom of the mixing bowl a little. Resist the urge to add more flour (unless it looks a whole lot wetter than this – then just add a tablespoon of flour at a time.)
When it’s time to roll them out. Roll the dough into a 12-inch circle. Spread on the plain butter or garlic butter mixture. Cut into 12 wedges (like pizza!) and roll up from the wider end into a crescent shape. When you place them on the baking sheet, roll the little pointy tip under.