Bread Machine Crescent Rolls Recipe
Bread Machine Crescent Rolls Recipe photo by Taste of Home
Next Recipe

Bread Machine Crescent Rolls Recipe

Read Reviews
4.5 3 3
Publisher Photo
Leftover mashed potatoes never last long around our house...I simply turn them into these easy-to-make crescent rolls!
TOTAL TIME: Prep: 25 min. + rising Bake: 10 min.
MAKES:24 servings
TOTAL TIME: Prep: 25 min. + rising Bake: 10 min.
MAKES: 24 servings


  • 1/2 cup warm 2% milk (70° to 80°)
  • 1/4 cup water (70° to 80°)
  • 1 egg, lightly beaten
  • 1 teaspoon salt
  • 1/4 cup butter, softened
  • 3/4 cup warm mashed potatoes (prepared with milk and butter)
  • 1/4 cup sugar
  • 4-1/4 cups bread flour
  • 1-1/2 teaspoons active dry yeast
  • Additional butter, melted

Nutritional Facts

1 slice: 110 calories, 3g fat (2g saturated fat), 15mg cholesterol, 142mg sodium, 19g carbohydrate (2g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1/2 fat.


  1. In a bread machine, place the first nine ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
  2. When cycle is completed, turn dough onto lightly floured surface. Divide in half; roll each portion into a 12-in. circle. Cut each circle into 12 wedges; roll up wedges from the wide end.
  3. Place pointed side down 2 in. apart on greased baking sheets. Curve ends down to form a crescent shape. Cover and let rise for 20-25 minutes or until doubled.
  4. Bake at 400° for 10-15 minutes or until golden brown. Remove to wire racks. Brush warm rolls with melted butter. Yield: 2 dozen.
Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe.
Originally published as Bread Machine Crescent Rolls in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p162

Reviews for Bread Machine Crescent Rolls

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
shiach User ID: 4204053 83397
Reviewed Nov. 21, 2012

"This is my go to recipe , but I make them into buns, so light and fluffy. I have made them at least a dozen times. So good !!"

irayano User ID: 3817636 150651
Reviewed May. 17, 2010

"Excellent! Very soft and fluffy. I used regular flour and still they turned out so good!"

Colies_Kitchen User ID: 1800337 60957
Reviewed May. 14, 2009

"These were good, but do not taste at all like Crescent Rolls. I would re-name them. They are very easy to make, and taste great."

Loading Image