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Homemade Crescent Rolls

 Homemade Crescent Rolls
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
24 ServingsPrep: 30 min. Bake: 20 min.


  • 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.
Nutritional Facts: 1 serving (1 each) equals 169 calories, 8 g fat (5 g saturated fat), 47 mg cholesterol, 135 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein.