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Golden Crescent Rolls

Golden Crescent Rolls

  • Prep

    25 m
  • Cook

    15 m
  • Ready In

    3 h 10 m
Mike A.

Mike A.

This is a great recipe for sweet, fluffy crescent rolls (kind of like a croissant but more dense).

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Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 181 kcal
  • 9%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 24.4g
  • 8%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 173 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Dissolve yeast in warm water.
  2. Stir in sugar, salt, eggs, butter, and 2 cups of flour. Beat until smooth. Mix in remaining flour until smooth. Scrape dough from side of bowl. Knead dough, then cover it and let rise in a warm place until double (about 1 1/2 hours).
  3. Punch down dough. Divide in half. Roll each half into a 12-inch circle. Spread with butter. Cut into 10 to 15 wedge. Roll up the wedges starting with the wide end. Place rolls with point under on a greased baking sheet. Cover and let rise until double (about 1 hour).
  4. Bake at 400 degrees F (205 degrees C) for 12-15 minute or until golden brown. Brush tops with butter when they come out of the oven.
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Reviews

dagny21
294

dagny21

1/29/2004

Oh Yay! I've never made any kind of bread from scratch before, and I was really nervous about this one. I was simply ASTOUNDED by how easy it really was. Particularly rolling out the dough. And it rose so beautifully. I feel so accomplished and they taste wonderful! LATER NOTE: After making these several times, I accidentally discovered that letting the rolls sit an extra hour before putting them in the oven actually makes them significantly better. LATER LATER NOTE: I wanted a wheat roll one evening, so I substituted half the white flour for whole wheat flour, and the results were still excellent.

DivineHealth7
153

DivineHealth7

9/26/2005

These rolls are wonderful. I had to bake them at 325 degrees because the 400 degrees that the recipe calls for burned them at the bottom while failing to cook the top. Like other readers, I had to extend each rise for about an hour. I also substituted butter for the shortening (because of the health risks associated with shortening), and they still tasted great. I served them hot with honey butter, and they were a big hit! These are more dense than a croissant, but less dense than, say, a yeast roll. Yummy! Thanks for sharing!

JOY LYN
129

JOY LYN

1/29/2004

This recipe was made for a group of 120 in a commercial kitchen. We substituted whole wheat flour for half of the flour it calls for. The rolls turned out wonderful! Very delicious and easy to make.

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