Prep 3 hrs
Cook 15 mins
Similar to the tubes of crescent dough you can buy at supermarkets. This dough can also be used in other recipes that call for Pillsbury crescent roll dough. The recipe makes the equivalent of 2 tubes of storebought dough. Be sure not to skip the step where you brush the dough with butter before baking. ***TIP***: For foolproof rising conditions, place dough in a large greased bowl, covered, in a cold oven. On the bottom rack, fill a 9x13 inch pan with boiling water and close the door. The moisture and heat makes for perfect results every time.
- 2 (4 1/2 teaspoon) packages dry yeast
- 3⁄4 cup water (100-110 degrees F)
- 2 large eggs, beaten
- 1⁄4 cup shortening, cubed
- 1⁄3 cup butter, cubed
- 4 cups flour, divided
- 1⁄2 cup sugar
- 1 teaspoon salt
- 1 tablespoon butter, melted
- In a large mixing bowl, dissolve the yeast and 1 tbsp of the sugar in the warm water. Let sit until foamy - 10 minutes
- In a separate bowl, combine remaining sugar, salt and 3 cups flour. Using the paddle attachment, once yeast is foamy, stir in beaten eggs followed by shortening and butter. Next, add flour mixture using the dough hook. Turn out onto floured surface and slowly add the last cup of flour, kneading to achieve a smooth, elastic consistency. Be careful not to add too much flour. Use as little as possible - you may not need to add all the flour.
- Place in a greased bowl, turning to grease the top of the dough. Let rise in a warm place (85 degrees F) until doubled, about 1 1/2 hours. ***TIP*** At this point if you want to use the dough for something other than crescents, such as other recipes using Pillsbury crescent dough, you can shape it as desired.
- To form crescents: When done rising, divide in half, rolling each half into a 12-inch circle 1/4 inch thick. Spread with the soft butter and cut each circle into 16 wedges. Roll up each wedge beginning at the largest end and place, point side down, on a greased baking sheet. Curve to form crescents. Cover and let rise until doubled, approximately 1 hour.
- Preheat the oven to 400 degrees F and bake for 12 to 15 minutes, or until
- rich golden brown. Remove from oven and brush with butter.
- **You can do this recipe by hand, although I find a stand mixer to be much quicker.
I thought these works great as a substitute. SO much better than refrigerator dough! However, the note says that this recipe is equivalent to 2 cans of Pillsbury. Those cans are 8 oz. each - this recipe makes a little more than 2 pounds of dough. So, just be aware that you'll really have the equivalent of 4 cans, not only 2. You can always freeze your unused "can's worth" and have it ready for your next need! :)
I now live in New Zealand, so sadly no Pillsbury products :(, wanted to make Veggie Diamonds so I thought I would give this a try. Nice and easy,it is so close to the real deal. Its a little puffier than crescents, but that is ok. It will be nice and firm to hold all the cream cheese and veggies. Thanks, my kids are excited about all the other things I usually make with the crescent rolls
@ Carla C. The problem you had was probably due to not adding enough flour in the kneading phase. The dough should be a little sticky BUT still be able to easily form a ball. As for the shape of the dough you can take each half and split it into 16 equal balls. Form each of these balls into an elongated triangle, long sides with a small base like the shape Pillsbury crescent rolls come in.