Butter Roll Dessert Recipe With Crescent Rolls (2024)

FAQs

What is butter roll made of? ›

The ooey-gooey dessert is made up of tender, flaky biscuit dough filled with butter, sprinkled with sugar and nutmeg or cinnamon, rolled into pinwheels, and baked in a rich, creamy sweetened milk sauce. The result is super tender, moist rolls that look like a cinnamon roll, but taste entirely different.

Cinnamon rolls are traditionally made with a yeast dough and plenty of brown sugar and cinnamon. Butter rolls are made with a dough similar to biscuits or pie crust. There is only a hint of cinnamon and everything bakes up in a custard. The two are quite different, though they are shaped the same.

Enriched Flour Bleached (wheat flour, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid), Water, Vegetable Shortening (soybean and palm oil, hydrogenated palm oil, fractionated palm oil, water, mono and diglycerides, TBHQ and citric acid [preservatives], beta carotene [for color]), Sugar, Soybean Oil ...

Entire product must be baked once opened. Do not eat raw crescent roll dough. Keep dough refrigerated.

Use it to enhance the taste of your morning bagel, or stack of hot steaming pancakes. Keep it on the table to use as an all-purpose butter throughout the day to add exceptional taste to any meal.

Pour heavy cream into a food processor or blender. Process on high until butter separates, about 10 minutes. Strain off liquid, then press butter into a small bowl with the back of a spoon to further remove liquid. Season with salt.

(slang, neologism) A person perceived as good, gentle and kind. Often a fictional character who undergoes emotional suffering.

And yet, like many New Yorkers, I've breakfasted all my life on buttered rolls, wrapped in plastic, foil or wax paper and sold for about a dollar at any corner deli, bodega or coffee cart.

Basically, a crescent roll is made by rolling out bread dough, shaping it into a crescent, and baking. A croissant, however, is made of a puff pastry type of dough. The thin leaves of dough are layered with butter, folded, rolled, and shaped. A crescent roll has the taste and texture of a yeast dinner roll.

Crescent rolls have a similar crescent-moon shape as croissants, but most aspects of these baked goods are different. Unlike croissants, crescent rolls are not laminated. This makes crescent rolls more bread-like than croissants.

Why are crescent rolls so good? ›

Flavor: Butter is the key flavor in crescent rolls. It's what makes them so darn craveable (and it's the reason there's never one left in the bread basket). Canned crescent rolls should have perfect butter flavor with a hint of salt—the right combo for munching solo or using as the foundation for plenty of recipes.

Eating expired crescent rolls can potentially be harmful, depending on the extent of spoilage. Bacteria or mold growth is a concern with any outdated baked product, which can lead to foodborne illnesses.

No, consuming raw Pillsbury crescent roll dough is not recommended. It can lead to food poisoning due to the presence of harmful bacteria, such as Salmonella and E. coli. The dough needs to be fully cooked as per the manufacturer's instructions before consuming.

To keep the crispiness of your croissant, use a paper bag and leave it partially open to let the croissants breathe. Another option is to use perforated cardboard boxes or plastic clamshells. Also, avoid stacking the croissants so that they do not get crushed.

Eating bread with butter can be healthy when enjoyed in moderation; you can also increase the nutritional profile of this favorite snack by choosing your bread and butter wisely. For example, bread made from whole grains or whole wheat is a healthier choice compared to white bread which is made from refined grains.

Amish butter is not healthier than stick butter. In fact, the two types of butter don't differ much nutritionally. Both Amish butter and regular U.S. butter are added fat, and because of this, they are high in saturated fat.

Whether an Amish butter is made from grass-fed or pasture-raised cows varies by producer. Amish butter is usually pasteurized, but check the label to be sure.