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Easy Crescent Rolls Recipe

Easy Crescent Rolls Recipe photo by Taste of Home

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I learned to cook and bake under my mother's fantastic guidance. She always treated the family to home-baked bread and I've learned to do the same.

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Easy Crescent Rolls Recipe

Prep: 20 min. + rising Bake: 10 min.

Yield: 36 Servings

20 10 30

Ingredients

1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
3 eggs
4 to 4-1/2 cups all-purpose flour
1/2 cup sugar
1 teaspoon salt
1/2 cup shortening

Directions

In a small bowl, dissolve yeast in warm water. In a small bowl, beat eggs until a light lemon color. Add to yeast mixture; set aside.
In a large bowl, combine 1 cup flour, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in yeast mixture. Stir in enough remaining flour until dough leaves the side of the bowl and is soft (dough will be sticky). Do not knead. Cover and refrigerate overnight.
Punch dough down. Turn onto a well-floured surface; divide into thirds. Roll each into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from wide end and place with pointed end down 2 in. apart on greased baking sheets. Curve ends to form a crescent shape. Cover and let rise in a warm place until doubled, about 45 minutes.
Bake at 375° for 10-12 minutes or until light golden brown. Remove from pans to wire racks. Yield: 3 dozen.

Nutritional Facts 1 serving (1 each) equals 93 calories, 3 g fat (1 g saturated fat), 18 mg cholesterol, 71 mg sodium, 13 g carbohydrate, trace fiber, 2 g protein.

Originally published as Easy Crescent Rolls in Best of Country Breads , p50

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Easy Crescent Rolls

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Reviewed on Oct. 30, 2012 by cee-jay

Question: Can I used butter in this recipe instead of shortening? I never use or buy shortening.

Reviewed on Feb. 15, 2012 by 1275

I made these for my family's special valentines day dinner! They were absolutely great! The steps were easy to follow and the rolls turned out wonderful! They were so soft and light and had a slightly sweet taste them that I really liked. I will definitely make again!

Reviewed on Dec. 02, 2011 by bunnytoes22

This is the best crescent roll recipe EVER. No more looking for me...this is it. I did use bread flour, but other than that, followed the recipe exactly. The dough is silky smooth, easy to work with, and easy to roll out. I found out, the dough will also stay good in the refrigerator for at least a week. When I first made it, I used 2/3 of the dough, and put the rest in a container to use the next day. Well, about a week later, I took the dough out, decided to give it a try, and they came out as good as the day I made them. I can't say enough good things about this recipe! Awesomely good.

Reviewed on Apr. 05, 2010 by gitrumm

Wow! I was so impressed with these rolls! I am a beginner when it comes to working with yeast, but these rolls turned out perfectly! They were so easy and moist. I cant wait to make them again! You really cannot mess these up!

Reviewed on Apr. 02, 2010 by Grace zip60563

i agree this is the best roll receip i have usedthey also free well and just heat in a damp brown paper bag for five min. or until bag is dried.

Reviewed on Apr. 01, 2010 by tkarinas

My mother taught me how to make bread from scratch as a child and I've never forgotten how to do that. I love home made bread and have taught all my children as well. It turns out so soft and so nice, we love it and will be making anything we can from it, especially these crescent rolls.