Homemade Crescent Rolls Recipe

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

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4 2 2
Publisher Photo
This handy recipe lets me start the preparation the night before. The day of the party, I shape the rolls before guests arrive, let them rise and pop them into the oven for fresh-baked rolls in minutes. —Lynn McAllister, Mt. Ulla, North Carolina
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 1 cup butter, melted
  • 1/2 cup sugar
  • 3 eggs
  • 1/2 teaspoon salt
  • 4 to 4-1/2 cups all-purpose flour

Directions

In a small bowl, dissolve yeast in warm water. In a bowl, beat butter and sugar. Add eggs, salt and yeast mixture. Stir in enough flour until dough leaves the sides of bowl and is soft (do not knead). Cover and refrigerate overnight.
Punch dough down. Turn onto a 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 and place with pointed end down on greased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Bake at 350° for 20-22 minutes or until golden brown. Remove from pans to wire racks. Yield: 2 dozen.
Originally published as Homemade Crescent Rolls in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p8

Nutritional Facts

1 each: 169 calories, 8g fat (5g saturated fat), 47mg cholesterol, 135mg sodium, 20g carbohydrate (4g sugars, 1g fiber), 3g protein.

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 1 cup butter, melted
  • 1/2 cup sugar
  • 3 eggs
  • 1/2 teaspoon salt
  • 4 to 4-1/2 cups all-purpose flour
  1. In a small bowl, dissolve yeast in warm water. In a bowl, beat butter and sugar. Add eggs, salt and yeast mixture. Stir in enough flour until dough leaves the sides of bowl and is soft (do not knead). Cover and refrigerate overnight.
  2. Punch dough down. Turn onto a 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 and place with pointed end down on greased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Bake at 350° for 20-22 minutes or until golden brown. Remove from pans to wire racks. Yield: 2 dozen.
Originally published as Homemade Crescent Rolls in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p8

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Reviews forHomemade Crescent Rolls

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MY REVIEW
smagal User ID: 5715837 66796
Reviewed Oct. 29, 2011

"I was hoping that this would taste like the wonderful store bought rolls. But it wasn't. It is also not healthy at all."

MY REVIEW
vickyc603 User ID: 2709500 133719
Reviewed Oct. 3, 2009

"Dough is very easy to work with. Reduce the sugar just a bit, if you want a less sweet taste. Great for the holidays."

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