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

French Crescent Rolls Recipe

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Meet the Cook: Whenever we have rolls and coffee after church, these come along with me. Here on the high plains, we've been raising cattle, wheat and daughters for 30 years. Our two oldest are grown, and our youngest just began college. -Betty Ann Wolery, Joplin, Montana
TOTAL TIME: Prep: 25 min. + rising Bake: 10 min. + chilling
MAKES:16 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 25 min. + rising Bake: 10 min. + chilling
MAKES: 16 servings

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 3/4 cup warm milk (110° to 115°)
  • 1 egg
  • 2 tablespoons sugar
  • 1 tablespoon shortening
  • 1 teaspoon salt
  • 3 cups all-purpose flour
  • 3 tablespoons butter, softened, divided
  • ICING:
  • 1-1/2 cups confectioners' sugar
  • 2 tablespoons milk
  • 3 tablespoons butter
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1/2 cup chopped walnuts

Nutritional Facts

1 serving (1 each) equals 204 calories, 8 g fat (3 g saturated fat), 27 mg cholesterol, 202 mg sodium, 29 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. Dissolve yeast in warm water. Add milk, egg, sugar, shortening and salt; mix well. Add flour; mix until smooth. Place in a greased bowl, turning once to grease top. Cover and refrigerate at least 1 hour.
  2. Turn dough onto a floured surface; roll to 1/4-in. thickness. Spread with 1 tablespoon softened butter. Fold corners to the middle and then fold in half. Wrap dough in waxed paper; chill for 30 minutes. Repeat rolling, buttering, folding and chilling steps twice.
  3. Turn dough onto a floured surface; roll into a 34x5-in. rectangle. Cut into 16 triangles; roll up each triangle from wide edge to tip and pinch to seal. Place rolls, tip down, on greased baking sheets and curve to form crescent. Cover and let rise in a warm place until doubled, about 30 minutes.
  4. Bake at 400° for 10 minutes or until lightly browned. For icing, combine sugar, milk, butter and extracts; spread over warm rolls. Sprinkle with nuts. Yield: 16 rolls.
Originally published as French Crescent Rolls in Country Woman November/December 1996, p31

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MY REVIEW
Reviewed Feb. 9, 2013

"Wow, love these. I added a Tbls. of poppy seed to the dough and used sliced almonds vrs. walnuts. I made a double batch, took them to bible class at church and came back with an empty container ad lots of compliments."

MY REVIEW
Reviewed Jan. 15, 2009

"These are absolutely awesome! A little extra work, but well worth it!"

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