Community Pick
To Die for Crescent Rolls
photo by Izy Hossack
- Ready In:
- 40mins
- Ingredients:
- 8
- Yields:
-
24 crescents
ingredients
directions
- **prepare the night before.
- Put Crisco and salt in glass measuring cup.
- add the 1 cup of boiling water.
- stir till dissolved and becomes lukewarm.
- Dissolve yeast in the warm water.
- Beat the eggs with the sugar till well beaten.
- Add the lukewarm Crisco mixture and the dissolved yeast.
- Add 2 cups of flour, mix in well, then add the remaining flour, mix in well.
- Add sufficient flour to make a'kneadable' dough, and knead it lightly till well mixed.
- Put into a bowl (covered) overnite in the frig.
- Cut the dough in half.
- Roll into two 'rounds'-- 1/4 inch thickness.
- Spread with soft butter, cut into pie shaped wedges and roll into 'crescents'.
- Put on a parchment (or silpat) lined baking sheet and let rise till approximately double in size.
- Bake at 375 degrees about 8- 10 minutes, until golden brown.
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Reviews
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These are excellent! The only thing I would say is the recipe is a lot more complicated than it needs to be. I used 3 tsp. yeast and I made mine with canola oil instead of crisco and used room temp. water. I didn't beat the eggs and I just put everything in the bread maker on the dough cycle. There is no need to let rise overnight - a warm oven for about 1 hr. does great. I also forgot to spread with butter before rolling them - I'm glad I did, they are plenty rich without any extra butter :) I will make again and again!! Thanks for a great recipe!
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Tried this recipe last night but made it very easily with my breadmachine. I halved the recipe since its just my hubby and me. I Used the 1/4 cup canola instead of crisco. didn't do the boiling water. Way too many steps. Just added the ingredients to the breadmachine and it was perfect. Took the dough right out of the breadmachine, rolled it out, made the rolls, let them double in size and baked them. Absolutely perfect!!! Recipe gets a 5 star but the process gets a one star.
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Take a well-deserved bow for these wonderful rolls, rickie! Better than canned ones any day of the week ... and, easier, too! Made 'em for Kittencal's Crescent Chicken Roll dish, and boy, they went over big around here! I did what she did, and let them raise for 1 and 1/2 hrs, shaped, filled, and let raise again for about 30-35 min. Then, baked. Worked great for me, too! Thanks for this neat recipe, Hon ... It'll be a regular in my house! Laudee
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After reading Heather's review on my Crescent Chicken Roll's I decided to try this recipe, and boy I am not sorry that I did! I did not leave the dough overnight in the fridge, I rose it for 1 hour and a half in a warm oven, then shaped them and rose them for 35 minutes. I used 3 tsp yeast and butter flavor Crisco. I heated the sugar and salt in with boiled water along with the Crisco until completely dissolved., then let cool until just warm. I made the dough on my Kitchen Aid mixer. This is one of the better recipes for Crescent rolls that I have found, and will be using your recipe very often. Thank you for posting...Kittencal:)
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Tweaks
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These are excellent! The only thing I would say is the recipe is a lot more complicated than it needs to be. I used 3 tsp. yeast and I made mine with canola oil instead of crisco and used room temp. water. I didn't beat the eggs and I just put everything in the bread maker on the dough cycle. There is no need to let rise overnight - a warm oven for about 1 hr. does great. I also forgot to spread with butter before rolling them - I'm glad I did, they are plenty rich without any extra butter :) I will make again and again!! Thanks for a great recipe!
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What a treat these rolls were! Much as we all love the crescent rolls that come in the tube, for health reasons I wanted to find a satisfactory alternative, and this recipe delivers. I used white whole wheat flour, and substituted 1/2 cup of oil for the Crisco, and the rolls were still light and delicious. I used half the dough for rolls, and the other half as a pizza crust..worked well. I particularly love the convenience of making the dough ahead, a real plus for holiday meals.
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This is a great bread recipe! I've made it 3 times in the last month. I substitute 1/2 of the flour with whole wheat, and add some honey. My husband loves it, says it doesn't taste like whole wheat. This recipe is so forgiving. I made a double batch last night and put it in the fridge to make #24188 mini-strombolies for a party today. Thanks for a great recipe!
RECIPE SUBMITTED BY
I am a senior,(semi-retired decorating consultant), living on my own. I love cooking, gardening, and creative activities; walking by the seashore, looking at sunsets, summer, reading, and good friends. Pet peeves: rude behavior, lack of manners and consideration of others.