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
- 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
- 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
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