Golden Crescent Rolls

Golden Crescent Rolls

237 Reviews 29 Pics
  • Prep

    25 m
  • Cook

    15 m
  • Ready In

    3 h 10 m
Mike A.
Recipe by  Mike A.

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 20 -30 rolls

ADVERTISEMENT

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.

Share It

Reviews (237)

Rate This Recipe
dagny21
293

dagny21

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
151

DivineHealth7

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

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.

More Reviews

Similar Recipes

Colleen's Potato Crescent Rolls
(230)

Colleen's Potato Crescent Rolls

Blue Ribbon Overnight Rolls
(227)

Blue Ribbon Overnight Rolls

Double Quick Dinner Rolls
(160)

Double Quick Dinner Rolls

Sunday Dinner Rolls
(148)

Sunday Dinner Rolls

Golden Knots
(37)

Golden Knots

Sour Cream and Chive Rolls
(32)

Sour Cream and Chive Rolls

Nutrition

Amount Per Serving (20 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Colleen's Potato Crescent Rolls

>

next recipe:

Blue Ribbon Overnight Rolls