Easy Crescent Rolls Recipe
Easy Crescent Rolls Recipe photo by Taste of Home

Easy Crescent Rolls Recipe

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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.
TOTAL TIME: Prep: 20 min. + rising Bake: 10 min.
MAKES:36 servings
TOTAL TIME: Prep: 20 min. + rising Bake: 10 min.
MAKES: 36 servings


  • 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

Nutritional Facts

1 each: 93 calories, 3g fat (1g saturated fat), 18mg cholesterol, 71mg sodium, 13g carbohydrate (3g sugars, trace fiber), 2g protein


  1. 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.
  2. 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.
  3. 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.
  4. Bake at 375° for 10-12 minutes or until light golden brown. Remove from pans to wire racks. Yield: 3 dozen.
Originally published as Easy Crescent Rolls in Best of Country Breads 2000, p50

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Reviewed Nov. 27, 2015

"I'm not sure that I would call these "Easy," but it is forgiving. I grabbed this recipe in a pinch for some Thanksgiving rolls, but unfortunately didn't read it through and discovered (after mixing the ingredients) that it was to sit in the refrigerator overnight! I went ahead and kneaded the dough a bit, then let it rise for about 1/2 hour (which it did, sort of). I shaped the crescent rolls and let them rise again (which they did). They were pretty tasty! And, now that I know that they are to sit in the fridge overnight, i'll probably make them again because THAT would have been much easier on Thanksgiving day. I used lard for the shortening."

Reviewed Jun. 25, 2015

"I haven't actually used this recipe, but I have one that is almost exactly the same. About the only difference is that I divide the dough into 8 balls, wrap and refrigerate. Once rolled out in the morning I cut into 8 wedges, then 8 crescents. I make these for breakfast, one batch for every morning of the week... doubling one on Sunday. I've also used this to make little pockets with a sweet filling. Sprinkle course sugar on top. Delicious. Either way a huge success for the last 40 years. For the lady who wanted to know if you need to refrigerate to make it rise. Yes and no. I'd refrigerate it at least an hour to give the dough some time to rest. Thank you for the recipe verification. Meaning - I'm not the only one making these delicious treats."

Reviewed Jan. 13, 2014

"do you have to refrigerate it to rise?"

Reviewed Nov. 26, 2013

"This is a good recipe but these do not taste like crescent rolls to me more like a dinner roll. Not bad but not what I am wanting. The recipe was easy and the dough is easy to work with but the overall result is good but not a crescent roll which is made with lots of butter and is closer to a puff pastry than bread or dinner rolls like these."

Reviewed Oct. 30, 2012

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

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