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Cardamom Crescents

 Cardamom Crescents
A hint of cardamom adds nice flavor to these tender golden rolls. They're my grandchildren's favorites, so I make the crescents all year long.
72 ServingsPrep: 25 min. + rising Bake: 15 min.


  • 2 packages (1/4 ounce each) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 teaspoon plus 1 cup sugar, divided
  • 2 cups warm milk (110° to 115°)
  • 3/4 cup butter, softened
  • 1-1/2 teaspoons ground cardamom
  • 1 teaspoon salt
  • 2 eggs, lightly beaten
  • 7 to 8 cups King Arthur Unbleached All-Purpose Flour
  • Additional butter, melted


  • In a large bowl, dissolve yeast in warm water. Add 1 teaspoon sugar;
  • let stand for 5 minutes. Add the milk, butter, cardamom, salt and
  • remaining sugar. Add the eggs and 2 cups flour; beat until smooth.
  • Stir in enough remaining flour to for a soft dough. Turn onto a
  • floured surface; knead until smooth and elastic, about 6-8 minutes.
  • Place in a greased bowl, turning once to grease top. Cover and let
  • rise in a warm place until doubled, about 1-1/2 hours.
  • Punch dough down. Turn onto a lightly floured surface; divide into
  • six pieces. Roll each piece into a 10-in. circle; brush with melted
  • butter. Cut each circle into 12 wedges. Roll up each wedge from the
  • wide end; place pointed end down 2 in. apart on greased baking
  • sheets. Curve ends down to form crescents. Cover and let rise until

2 of 2

Cardamom Crescents (continued)

Directions (continued)

  • doubled, about 30 minutes. Bake at 400° for 12-15 minutes or
  • until golden brown. Remove to wire racks. Brush with melted butter
  • if desired. Yield: 6 dozen.
Nutritional Facts: 1 serving (1 each) equals 79 calories, 2 g fat (1 g saturated fat), 12 mg cholesterol, 57 mg sodium, 13 g carbohydrate, trace fiber, 2 g protein.