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My review
Golden Crescent Rolls
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
3 h 10 m servings 181Original recipe yields 20 servings (20 -30 rolls)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Dissolve yeast in warm water.
- 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).
- 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).
- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
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Reviews
Read all reviews 296364 Ratings
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Most helpful positive review
11/26/2002
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. ...
Most helpful critical review
11/27/2010
These taste really good, but they don't rise very well for me. I've tried three times and just not that impressed. Maybe the salt ratio is off or something? Anyway, think I'll keep looking....
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11/26/2002
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. ...
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 ...
3/16/2002
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 t...
3/11/2008
WOO HOO.. I did it with the help from my fellow foodies support. These were wonderful. I divided the recipe as there is only two of us. I made crescents for dinner. Then I made Cinnamon Roll...
3/24/2002
These are great!! Not a croissant, but much lighter than an average roll. I've made them 4 times now, and they're fairly "fool-proof", as I've made mistakes (letting them sit too long) and they ...
12/16/2000
made these in my bread machine as well and they turned out great. I will definately be making these often-my four boys gobble them up fast.
2/3/2010
I have tried many roll recipes on this site and others and this is without a doubt my favorite. My 5-year old rated it as such "5 fingers plus one thumb on the other hand so it gets 6 stars!" :)...
1/19/2007
This recipe completely impressed my inlaws (which is not easily done). My MIL is an extremely good cook and she even gave me compliments! I used half the recipe and made crescent rolls and with ...
6/8/2001
They're good rolls, but they don't taste like croissants- they're like normal rolls and not flakey. They look nice though.