I used this wonderful recipe to make a hamburger bun for dinner and a few danish. The first thing a friend (who is frequently a Guinea pig for my cooking) said was how delicious the bread was on this danish compared to the ones I made last week. The dough is simple and forgiving. I used all milk, no water since I use 1% milk. I don't think I will every buy Pillsbury crescents again. I saved half the dough. I will have to make a crescent for breakfast. This dough is just a bit wet, if it is sticky for you, just knead in a bit more flour. LOVE IT!!! It is so flexible for making so many different things. The dough refrigerated well. The next day I made a couple crescents with it. The lesson, make the triangle skinny and very long to get the best look. Also, the brushing butter does not have to be melted....it can just be spread if it is very soft.
These were really good! The dough mixed up nicely in the breadmaker and then after rolling them out and cutting them (I skipped the melted butter), I rolled up some deli meat and cheese inside the rolls. I put them in the fridge for an hour until dinner time and then let them come to room temp as I was heating up the oven. I brushed melted butter on top and baked them at 350 for about 18 minutes. I will definitely use this recipe again. So much better than from a can!
Yumm! I baked them at 350 since I had something else in the oven at that temp. Big, puffy and tasty. :)
These are wonderful. Easy to make and delicious
Best crescent roll recipe! So insanely good! Very easy dough to work with. I've made it several times and usually don't add butter to the rolled out dough, but nutella and/or jam. So delicious! Thanks for the keeper!
Since I found this recipe a few months ago I have made them several times a week. They are awesome! They also freeze well. I shape them, freeze them on a cookie sheet, and bag them when they are froze. I have made cinnamon rolls using this recipe, too. Two days ago I made them, again. This time I melted a little butter, mixed in a little garlic powder, and brushed it on the dough after I rolled it out. I then sprinkled a little Parmesan cheese on it, cut and rolled them. Ohhh....the family loves them!!!
These were not soft, nor buttery. My guys liked them, and suggested rustic round shape next time. But the second rise took them out of shape and caused a hard crust to form when cooked. I would forgo the second rise. Not sure why we couldn't taste the butter, 'cause there sure is a lot in the recipe.
I have been searching and searching for a homemade crescent roll recipe and I finally found this gem. Dawn, thank you so much for posting this recipe! I made this tonight to go with our pork roast and they came out FABULOUSLY!! Light and fluffy and SCRUMPTIOUS! However, I think next time I will not add quite so much sugar. They were a little sweet for my taste. Other than that, EXCELLENT!
These turned out great. Dough was very easy to work with.
This recipe was fantastic! Thank you for posting!