?> Easy Homemade Crescent Rolls | Recipe MothersRecipe Mothers

Easy Homemade Crescent Rolls

2014-02-26
cd2487f4e366c68f85033e47445dc234
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m

This recipe will teach you how to make simple crescent rolls at home from scratch in no time! Absolutely the best, they come out so soft and buttery.

You’ll Need:

1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
3 eggs
4 to 4-1/2 cups all-purpose flour
1/2 cup sugar
1 teaspoon salt
1/2 cup shortening

Instructions:

1) In a small bowl, dissolve yeast in warm water. In a small bowl, beat eggs until a light lemon color. Add to yeast mixture; set aside.
2) In a large bowl, combine 1 cup flour, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in yeast mixture. Stir in enough remaining flour until dough leaves the side of the bowl and is soft (dough will be sticky). Do not knead. Cover and refrigerate overnight.
3) Punch dough down. Turn onto a well-floured surface; divide into thirds. Roll each into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from wide end and place with pointed end down 2 in. apart on greased baking sheets. Curve ends to form a crescent shape. Cover and let rise in a warm place until doubled, about 45 minutes.
4) Bake at 375° for 10-12 minutes or until light golden brown. Remove from pans to wire racks. Yield: 3 dozen.

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Recipe Comments

Comments (4)

  1. posted by Julie on March 10, 2014

    Hi There,

    Can you tell me if the dough can be prepared and cut and then frozen or refrigerated to make with other recipes later in the week or month?

      Reply
    • posted by Chef Marielle on March 11, 2014

      It could be refridgerated for up to 2 weeks, but i would advise against freezing it. It could work though, but the dough will not be quite the same.

        Reply
  2. posted by Julie on March 10, 2014

    Hi There,

    Can you tell me if the dough can be prepared and cut and then frozen or refrigerated to make with other recipes later in the week or month?

      Reply
    • posted by Chef Marielle on March 11, 2014

      It could be refridgerated for up to 2 weeks, but i would advise against freezing it. It could work though, but the dough will not be quite the same.

        Reply

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