Special equipment: a large mason jar with lid or stand mixer; white construction paper cut into 1-by-3-inch strips; a ball-point pen; a pastry brush
For the butter: Pour the heavy cream into a large glass jar with a tight-fitting lid or the bowl of a stand mixer fitted with a whisk attachment.
If using the jar, shake vigorously until the cream breaks and the butter solidifies, about 15 minutes.
If using a stand mixer, whisk on low speed for 2 minutes and then increase the speed to medium until the butter solidifies, about 10 minutes.
Pour off the buttermilk and scrape the butter into a bowl. Using a rubber spatula or the back of a spoon, press the butter to squeeze out any remaining buttermilk. Rinse the butter with ice water and continue to press the buttermilk out. Repeat this process until the liquid is clear and not milky. Add the salt to the butter and mix to combine. Add more salt if needed.
For the rolls: Preheat the oven to 350 degrees F.
When the guests arrive hand each of them a slip of paper to write what they are grateful for ("I am grateful for...") using a ball-point pen. Collect the papers.
Using a pastry brush, brush the oil onto both sides of the strips of paper and fold each in half. This will prevent the paper from sticking to the crescent rolls as they bake.
Unroll the crescent dough to flatten and separate into servings. Place a folded strip of paper at the widest part of one piece of dough, and then roll toward the narrow end. Be sure that none of the paper is sticking out of the roll as it may burn. Repeat for the remaining rolls. Place the rolls on a baking sheet and bake for 8 to 10 minutes.
Serve the rolls with the homemade butter. As each guests enjoys a roll, have them read the "I am grateful for..." message and try to guess who wrote it.
Add herbs, spices and citrus zest to the homemade butter to turn it into compound butter.
Recipe courtesy of Dean McDermott and Tori Spelling