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

Recipe Summary

prep:
25 mins
cook:
15 mins
additional:
2 hrs 30 mins
total:
3 hrs 10 mins
Servings:
20
Yield:
20 -30 rolls
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Dissolve yeast in warm water.

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  • 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.

Nutrition Facts

181 calories; protein 3.6g 7% DV; carbohydrates 24.4g 8% DV; fat 7.7g 12% DV; cholesterol 36.9mg 12% DV; sodium 173.4mg 7% DV. Full Nutrition

Reviews (318)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/29/2004
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. Read More
(390)

Most helpful critical review

Rating: 3 stars
11/29/2010
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.... Read More
(9)
399 Ratings
  • 5 star values: 280
  • 4 star values: 85
  • 3 star values: 18
  • 2 star values: 12
  • 1 star values: 4
Rating: 5 stars
01/29/2004
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. Read More
(390)
Rating: 5 stars
09/27/2005
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! Read More
(201)
Rating: 5 stars
01/29/2004
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. Read More
(142)
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Rating: 5 stars
03/12/2008
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 Rolls for dessert. I put butter, cinnamon, brown sugar on the dough after rolling out. Rolled that up and sliced, put in round pan to raise. When they came out I topped with cream cheese frosting II from this site. I had some in the fridge, it keeps very well. It melted over these very nicely. Thanks so much!! Read More
(76)
Rating: 5 stars
01/07/2004
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 still turn out fine. Highly recommended dough works great in a bread machine. Read More
(67)
Rating: 5 stars
04/11/2003
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. Read More
(46)
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Rating: 5 stars
02/04/2010
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!" :) It was incredibly easy to make. I used my bread machine and set it to the dough cycle. I used a pizza cutter to cut the wedges and placed the rolls on parchment-lined cookie sheets. IMPORTANT NOTE: I have to believe this baking temp of 400 is incorrect. I took the advice of other reviewers and lowered my temp to 350. My rolls were perfectly golden brown in exactly 9 minutes. I brushed the tops with melted butter as suggested and these are absolutely heavenly. I'm not even sure if I'll ever bother with another roll recipe after this. They're so pretty and so tasty, unbelievable. Thanks so much for sharing this recipe, it is without a doubt a keeper. I've already printed it out and put it in my 3-ring binder...only the best recipes go in there! :) Read More
(40)
Rating: 5 stars
01/19/2007
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 the other half of the dough I made cinnamon rolls for dessert. You can do both with this recipe!!!! Thanks for this diamond that will be a staple in our family!! Read More
(33)
Rating: 4 stars
04/11/2003
They're good rolls but they don't taste like croissants- they're like normal rolls and not flakey. They look nice though. Read More
(30)
Rating: 3 stars
11/29/2010
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.... Read More
(9)