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Easy Crescent Rolls

 Easy Crescent Rolls
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.
36 ServingsPrep: 20 min. + rising Bake: 10 min.


  • 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


  • 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.

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Easy Crescent Rolls (continued)

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.