Delicious Amish Golden Crescent Rolls

This is a homemade delicious golden crescent roll that was served at a Valentine’s Day supper Gloria, The Amish Cook, once attended.   She called these “butterhorns”, but they could also go by the name of “golden crescents.”  These delicious golden crescent rolls were served as part of an elegant supper.  But this roll is versatile, it does just as well as a regal part of a fancy supper or slathered with cream cheese at a party.

There are just so many ways you can enjoy homemade crescents that I thought with the Super Bowl coming up (Go, Bengals!) that this would be a good recipe to share.  I mean, you can make sandwiches out of them.  You can spread them with cream cheese.  And who can turn down a delicious “crescent dog?”

Obviously the Amish are legendary bread bakers, Golden Crescents fit right in with the Amish traditions of delicious baked bread, but this is something lighter and airier and more versatile, in some ways, than just regular sliced bread.

Most Amish cooks and bakers learn the traditions of yeast bread, leavening, and baking from older relatives and then these generations-old tips and traditions and tricks of the trade are passed down.  And then they are passed down again.  So that Amish baking is really a “time capsule”, a snapshot of what people were eating and baking hundreds of years ago.  Obviously, plenty of newer recipes have entered Amish culinary culture, but bread like this has been around a long time and is a favorite among the Amish.

Many Amish will also make these crescent rolls and just dip them in homemade chili or soup.  Perfect on a cold winter’s day.  But they also make a nice addition to a summer picnic because of their light and airy texture.   If you are looking for a versatile addition to any gathering that will quickly become a crowd favorite, these butterhorns, or Golden Crescents, are the way to go.

You'll want to start out dissolving the yeast in warm water.

Let the yeast dissolve.

Add the flour, eggs, butter, and flour until you get a nice, malleable dough that is easier to handle.

Cover and let rise till double.

Then roll out the dough, cut into 12 inch circles. Many Amish cooks and bakers would simply use, say, the top of a cup (dusted with flour) to make the circles.

Roll out and then cut into circles.

Roll into crescents. The instructions with this recipe aren't the best in the world, if you are not someone who has made crescent rolls before (like me). Rolling into the crescent shape isn't difficult. This site does a good job of explaining, and here is a good instructional video on YouTube where you can watch it being done.

And, wow, don't these look good after baking!?

🍞 Delicious Amish Golden Crescents Ingredients

• 2 tablespoons active dry yeast
• 3 /4 cup warm water
• 1 /2 cup sugar
• 1 teaspoon salt
• 2 eggs
• 1 /2 cup oleo or butter
• 3 -4 cups flour

📋 Crescent Roll Instructions

1. Dissolve yeast in warm water.
2. Stir in sugar, salt, eggs, and butter.
3. Knead and cover and let rise until double, about 90 minutes.
4. Divide dough in half, roll each into 12" inch circle, and spread with butter.
5. Cut into 16 wedges.
6. Roll each wedge beginning at rounded end.
7. Place on cookie sheet with pointed edge under cover. Cover at let rise until double.
8. Bake at 350 for 12 to 15 minutes. Brush with butter when done.

🍞 More Easy Amish Breads

Strawberry Bread

Cinnamon Raisin Bread

Amazingly Light Amish White Bread

Amish Tomato Bread

🖨️ Full Recipe

Delicious Amish Golden Crescents

light and airy!

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Course bread, Snack

Cuisine American, Amish

Ingredients

  

• 2 tablespoons active dry yeast
• 3 /4 cup warm water
• 1 /2 cup sugar
• 1 teaspoon salt
• 2 eggs
• 1 cup oleo or butter
• 3 -4 cups flour

Instructions

 

• Dissolve yeast in warm water.
• Stir in sugar, salt, eggs, and butter.
• .Knead and cover and let rise until double, about 90 minutes.
• Divide dough in half, roll each into 12" inch circle, and spread with butter.
• Cut into 16 wedges.
• Roll each wedge beginning at rounded end.
• Place on cookie sheet with pointed edge under cover.
• Cover at let rise until double.Bake at 350 for 12 to 15 minutes.
• Brush with butter when done.

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