Crescent Roll Dough (Bread Machine)

READY IN: 4hrs 12mins
Recipe by Lovin the Zaar

We live where cans of crescent roll dough are not available. I searched the 'net for something I could use as a substitute. While I don't claim these are EXACTLY like the canned ones, they're close enough for us. This came from (called Blue Ribbon Overnight Rolls). I've always made the dough using a bread machine, so I can't give any feedback making it without the machine. The dough is very easy to work with. EDIT: I just realized this is very similiar to "Kittencal's Soft Tender Crescent Rolls", but these ingredients are slightly different and provide bread machine instructions.

Top Review by Amanda in Adelaide

I love that this is a bread machine recipe and I made it on a Friday night for Saturday breakfast. They disappeared very quickly the next day - I think my 15 year old son ate about 8 of them in one day!! It was eventually a lovely soft, rich dough, but I found that I had to add about 1/4 cup more liquid than stated to get there. I also cut down the sugar by more than half, yet they were still too sweet for my taste. All in all, a good recipe that I will use again - but with my modifications. Thanks for sharing.

Ingredients Nutrition


  1. In bread machine:.
  2. Place ingredients in bread machine in above order and choose the dough cycle.
  3. Divide the dough in half.
  4. Roll each half into a 9" round circle.
  5. Spread some softened butter onto each circle (if desired) and cut each circle into 8 or 12 pie-shaped wedges, depending on the size of roll you want.
  6. Starting with the wide end, roll up each wedge.
  7. Place on greased baking pan, cover with a cloth and let stand for about 2 hours until roll has doubled in size.
  8. Bake at 375 for 12 minutes.
  9. Without bread machine:.
  10. In a large bowl, mix together yeast, milk and sugar. Let stand for 30 minutes.
  11. Mix eggs, butter and salt into yeast mixture.
  12. Mix in flour, 2 cups at a time.
  13. Cover with wax paper and let dough stand at room temperature overnight.
  14. In the morning, divide the dough in half.
  15. Roll each half into a 9" round circle.
  16. Spread cutter on circle and cut each round into 8 or 12 pie-shaped wedges.
  17. Roll up each wedge starting from wide end.
  18. Place on greased cookie sheets and let stand until ready to bake. Bake at 375 for 12 minutes.
  19. To freeze:.
  20. Roll up each wedge, place on a greased baking pan (cookie sheet) or on greased wax paper.
  21. Place pan in freezer for about an hour. When dough is frozen, put into freezer safe Ziplock bags.
  22. To bake, remove rolls from bag, place them on a greased baking pan to defrost and to give time to rise (about 2 hours). After dough has doubled, bake at 375 for 12 minutes.
  23. Preparation time does not allow the 1 1/2 hours dough cycle or 2 hours needed to rise.

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