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“Straight up crescent rolls that just taste plain good. Adopted and modified from rickie's recipe at”
24 crescent rolls

Ingredients Nutrition

  • 12 cup canola oil (I do 1/4 canola, 1/4 crisco) or 12 cup Crisco (I do 1/4 canola, 1/4 crisco)
  • 1 teaspoon salt
  • 1 cup hot water
  • 3 tablespoons yeast
  • 3 -4 tablespoons warm water
  • 2 eggs
  • 12 cup sugar (can do slightly less if you don't like it too sweet)
  • 4 cups flour
  • 1 cup flour, for kneading (extra)
  • 12 cup butter, for taste (optional)


  1. *Start at least 2 hours before you plan on serving, can do the night before if wanted.
  2. Stir the oil/crisco, salt, and hot water together until fully dissolved in a small bowl.
  3. Dissolve the yeast in warm water, stirring as needed, in another small container.
  4. Beat the eggs and sugar in a large bowl until fully mixed.
  5. Stir in both smaller mixtures into the egg/sugar in the large bowl.
  6. Add in the flour, half at a time. Add extra flour as necessary for kneading.
  7. Knead lightly and allow the dough to rise for at least 1 hour in a warm oven, it will easily double in size. Can also be done overnight.
  8. After dough has risen, add flour as needed, and roll out. I do half at a time, as there is a lot of dough.
  9. *Optional, spread butter on rolled out dough, or wait until after and apply to top of each crescent roll.
  10. Cut the dough into triangular wedges, and roll up as crescents. from base of triangle to tip.
  11. Place on a grease/floured baking sheet (or parchment paper) and let rise until about double in size. Use same technique as in previous step if desired.
  12. Bake in oven at 375 degrees F, for 8-10 minutes or golden brown.

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