234 Ratings
  • 5 Rating Star 170
  • 4 Rating Star 46
  • 3 Rating Star 11
  • 2 Rating Star 4
  • 1 Rating Star 3

Melt in your mouth crescent rolls! This recipe takes a little time but is well worth the wait.

SAMME
prep:
30 mins
cook:
15 mins
total:
2 hrs 15 mins
additional:
1 hr 30 mins
Servings:
12
Max Servings:
12
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Ingredients

Directions

  • Warm the milk in a small saucepan until bubbles form at the edges; remove from heat. Mix in the butter, sugar, and salt. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

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  • In a large bowl, combine milk and yeast mixtures. Stir in 1 egg. Beat in flour 1 cup at a time until dough pulls together. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.

  • Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into two equal pieces, and form into rounds. Cover, and let rest 10 minutes.

  • Using a floured rolling pin, roll each dough half into a 12 inch circle. Cut each circle into 6 wedges. Roll each wedge up towards the point. Bend ends inward to form crescents, and place point side down on lightly greased baking sheets. Cover, and let rise until doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

  • Brush rolls with beaten egg, and bake for 12 to 15 minutes in the preheated oven, or until golden brown.

Nutrition Facts

240.75 calories; 5.45 g protein; 34.14 g carbohydrates; 9.08 g fat; 52.15 mg cholesterol; 168.53 mg sodium.Full Nutrition


Reviews (198)

Read All Reviews

Most helpful positive review

CEM2001
12/03/2003
They were fairly easy to make but I thought they lacked flavor. I used butter instead of an egg wash but I don't think that made much of a difference. I think they need more salt. I tried the recipe a second time and I made sure I used salted butter. I added another 1/4 tsp of salt to the recipe and I also added some salt to the butter wash. The turned out great and were a big hit at Thanksgiving.
(62)

Most helpful critical review

Anonymous
02/18/2011
I havent even finished cooking these yet and I've just been watching the dough rise. Can anyone read of what? I do not care for this recipe! Ive had a hell of a time reading this recipe. Is it ONE egg? or two? It isnt straight forward. Plus the dough doesnt seem to be rising and it has already been one hour. Ive made cinnamon rolls etc recipes using yeast before and have never had any problems with yeast rising.
(1)
234 Ratings
  • 5 Rating Star 170
  • 4 Rating Star 46
  • 3 Rating Star 11
  • 2 Rating Star 4
  • 1 Rating Star 3
CEM2001
12/03/2003
They were fairly easy to make but I thought they lacked flavor. I used butter instead of an egg wash but I don't think that made much of a difference. I think they need more salt. I tried the recipe a second time and I made sure I used salted butter. I added another 1/4 tsp of salt to the recipe and I also added some salt to the butter wash. The turned out great and were a big hit at Thanksgiving.
(62)
PUNKIE4GOD
07/14/2003
Very yummy! I made them in my bread machine on the dough cycle and they turned out wonderful! I am now using this recipe in place of pre-made crescent dough in other recipes.
(42)
Anonymous
07/14/2003
These are super crescent rolls! I was a bit worried about sugar being in the recipe but it adds just a hint of sweetness and they're still great with savory flavors like gravy. They have a rich buttery taste and a light texture. I've used the dough as a topping for casseroles and pot pies and it works great. It puffs up in the oven more than you'd expect. You can also roll them up with bacon and cheese or tiny sausages before baking them and have a great snack. The time spent on these is worth it! (And it always seems to take my dough a little longer to rise than the recipe states.) Thank you so much for posting this recipe!
(39)
GAYLEREYNOLDS
11/13/2003
Outstanding! I used bread flour rather than all-purpose and probably added an additional 1 c. of flour in the kneading process. The first rising time was about 2 hrs. Definately will make about 24 crescents rather than the 12 the recipe yields. Making 12 makes HUGE rolls! Did not brush the rolls with anything before baking and they were wonderful!
(26)
Anonymous
07/14/2003
Excellent! I made the dough in my bread machine on dough cycle. The recipes does make more rolls than stated unless you like ENORMOUS rolls. I did have trouble with the rolls getting too dark on the bottom before the tops browned baking them at 350 helped. These are delicious everyone in my picky family loved them.
(26)
Anonymous
11/02/2003
Yum Yum!! Made minor changes like melting the butter with the milk and instead of using an egg to brush the tops I used butter. Based on other reviews I slit my dough 3 ways to make alot of little rolls but to no avail. They seemed to just keep on growing.:-) But a great recipe and one where I had no leftovers. Thanks!
(22)
Jan Mowbray
07/14/2003
Great recipe. Good looking rolls easy directions. You can make a softer finish by coating with melted butter instead of egg prior to baking. This dough is ample enough to produce even more rolls. By rolling out in larger circles you can get 12 good-sized rolls or 14 slightly smaller rolls per circle.
(20)
Anonymous
07/14/2003
This is one of the best Crescent recipes I have found and one of the tastiest. Another variation I have tried is to butter the inside triangles and coat with cinnamon and sugar. Makes for a superb breakfast roll!
(18)
SMILEJENNA
03/07/2006
I didn't like these at all I thought they were heavy. Not really what I expected and I followed the recipe to a T.
(17)