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Tender Crescent Rolls Recipe

Tender Crescent Rolls Recipe

My family's holiday meal consists of different soups and breads. This is one of the favorite breads during that meal.—Bonnie Myers, Callaway, Nebraska
TOTAL TIME: Prep: 45 min. + rising Bake: 10 min./batch YIELD:48 servings


  • 2 envelopes (1/4 ounce each) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 1 cup warm 2% milk (110° to 115°)
  • 3 large eggs
  • 1/2 cup sugar
  • 6 tablespoons shortening
  • 1 teaspoon salt
  • 6-1/2 to 7 cups all-purpose flour


  • 1. In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, eggs, sugar, shortening, salt, yeast mixture and 3 cups flour; beat on medium speed 3 minutes until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  • 2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
  • 3. Punch down dough. Turn onto a lightly floured surface; divide into four portions. Roll each portion into a 12-in. circle; cut each into 12 wedges. Roll up wedges from the wide ends. Place 2 in. apart on greased baking sheets, point side down; curve to form crescents.
  • 4. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 350°.
  • 5. Bake 8-10 minutes or until golden brown. Remove from pans to wire racks; serve warm. Yield: 4 dozen.

Nutritional Facts

1 roll equals 92 calories, 2 g fat (1 g saturated fat), 14 mg cholesterol, 56 mg sodium, 15 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchange: 1 starch.