Total Time
2hrs 40mins
Prep 2 hrs 20 mins
Cook 20 mins

My mother has been making these for years. Our family loves them, and hope you do too. I use my mixer and dough hook to make. Thank you Chef#37636 for noticing that I forgot to put in the last part of the directions and have now included:)

Ingredients Nutrition


  1. In small bowl, put 1 teaspoon of sugar, yeast, and the warm water.
  2. Scald the milk.
  3. Dump milk into large mixing bowl.
  4. Add margarine and salt to milk.
  5. Cool till warm.
  6. Meanwhile beat the eggs.
  7. Stir yeast mixture, the remaining part of sugar, and eggs into mixing bowl.
  8. Slowly add flour.
  9. Beat with dough hook until dough leaves the side of the bowl "clean".
  10. While the dough is being beaten, spray another large mixing bowl with cooking spray.
  11. Put dough into prepared mixing bowl, cover with towel, set in warm place, and let rise (varies, possibly 45 minutes).
  12. Sprinkle some flour onto counter top and divide the dough into 2 balls.
  13. Take one ball, put it on the flour, and roll it into circle about the size of a pie crust.
  14. Repeat with the remaining ball of dough.
  15. Cut both circles each into 16 wedges.
  16. Roll wedges into crescent rolls.
  17. Spray 2 cookie sheets with cooking spray and lay the wedges onto them.
  18. Cover each cookie sheet with a towel.
  19. Let them rise for 15-18 minutes. Bake at 350 degrees for 18 to 20 minutes.


Most Helpful

These turned out quite well, I used half each milk and water and to speed up rising time I reduced eggs to one, I will increase the salt slightly next time just for my own taste, thanks WiGal

Kittencal@recipezazz February 16, 2009

When I made this recipe I came to a halt during the preparation when I found there were no instructions past step 11. I finished the dough using my own knowledge of baking, and quite enjoyed what turned out. But I know they would be different from the recipe, especially as mine were not made as crescent rolls at the very least. The dough was very nice however, and I am rating based on that, and hope to sometime soon make this again with all the instructions intact. ~Lorie

Sue Lau April 26, 2008

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