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.

The roll is a round, flat, white-bread kaiser roll, untoasted, sliced almost in half, slathered with butter (more likely a spreadable butter-margarine combo), and wrapped in waxed paper. A “regular coffee” in New York City means a ten-ounce coffee with milk and two sugars.

Crescent Rolls can be shaped and placed on cookie sheets up to 2 hours before baking. Cover with plastic wrap; refrigerate. Just before baking, brush each with a beaten egg.

Like most rolls, these butterflake rolls are best on the day they're made, but they will still taste pretty great for 2-3 days (or a little longer if you keep them in the fridge). If you would like to make them in advance, I would suggest baking them, and then freezing them on the day they are made.

Amish-style butter is churned cream with a higher dairy fat content than American butter. Instead of being shaped into four-ounce sticks, it typically comes in a one- or two-pound rolled log or wheel, shaped like goat cheese or wax-coated Gouda. You'll find it in both salted and unsalted varieties.

Hero (plural usually heros, not heroes) remains the prevailing New York City term for most sandwiches on an oblong roll with a generally Italian flavor, in addition to the original described above. Pizzeria menus often include eggplant parmigiana, chicken parmigiana, and meatball heros, each served with sauce.

When the sun rises and early morning commuters awaken in New York City, so do the city's breakfast carts, delis, and bodegas.

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.

Cut each circle into 8 wedges. Starting with wide end, roll up each wedge; tuck end under. Place point side down on prepared baking sheet. Curve ends to make crescent shape.

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.

Why are my crescent rolls flat? ›

How come my croissant is flat? Croissants can turn out flat for a couple of reasons: The protein content in the flour was too low (see "Perfecting the dough" above) The croissants were over-proofed (they are ready to be baked before they reach double in size)

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.