To Die for Crescent Rolls

These are excellent! The only thing I would say is the recipe is a lot more complicated than it needs to be. I used 3 tsp. yeast and I made mine with canola oil instead of crisco and used room temp. water. I didn't beat the eggs and I just put everything in the bread maker on the dough cycle. There is no need to let rise overnight - a warm oven for about 1 hr. does great. I also forgot to spread with butter before rolling them - I'm glad I did, they are plenty rich without any extra butter :) I will make again and again!! Thanks for a great recipe!

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Totally wonderful! Thank you. Actually I used them for a Pampered Chef recipe in place of Pillsbury refrigerated crescents. I could have gotten away with half the recipe.

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Tried this recipe last night but made it very easily with my breadmachine. I halved the recipe since its just my hubby and me. I Used the 1/4 cup canola instead of crisco. didn't do the boiling water. Way too many steps. Just added the ingredients to the breadmachine and it was perfect. Took the dough right out of the breadmachine, rolled it out, made the rolls, let them double in size and baked them. Absolutely perfect!!! Recipe gets a 5 star but the process gets a one star.

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Wow. It took me a few tries since I am still a beginner in breadmaking, but these really DO taste like Pillsbury crescent rolls. And they are a WHOLE lot cheaper! Mine turned out a little pale, but it didn't seem to affect the flavor. Thanks!

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very light and fluffy.

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Take a well-deserved bow for these wonderful rolls, rickie! Better than canned ones any day of the week ... and, easier, too! Made 'em for Kittencal's Crescent Chicken Roll dish, and boy, they went over big around here! I did what she did, and let them raise for 1 and 1/2 hrs, shaped, filled, and let raise again for about 30-35 min. Then, baked. Worked great for me, too! Thanks for this neat recipe, Hon ... It'll be a regular in my house! Laudee

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rickie, I used my bread machine to make your crescent roll dough and it's so very good. Only subs I made were to use splenda for 6 T of the sugar, and half bread, half whole wheat pastry flours. This dough worked so well for Kittencal's "Cresent Chicken Rolls" #78814, plus I had dough leftover which I baked as regular rolls (not crescent shaped but delicious nevertheless!). Nice to have a homemade answer to those creepy tubes of processed, prepackaged dough. Thanks for posting.

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We decided to give 4 stares instead of 3 because we really think this recipe is perfect for biscuits ... tastes just like pillsbury biscuits!! You could put the recipe in a kopycat recipes!! They do need t be eaten fresh and best of all ... still warm! When they cool they tend to harden a bit. I used two teaspoons of yeast and only 3 tablespoons of sugar. I also put it all in the bread machine!

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I made the dough 2 days in advance and used it for two meals. It was great both times. I never cooked with yeast much before but this was simple. Just cool water between 120 and 130 degrees to activate the yeast but not kill it. I used silpat for cooking and 8-10 minutes is perfect. Everyone loved them.

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really good. I like the idea of making dough the day before as cleanup is then a snap. But it didn't taste better than others I have tried. Be sure and put point under rolls as otherwise it tries to unwind

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TO DIE FOR!!!!! So soft, tender , delicious and so easy to deal with. Better double the recipe because they go in a flash...even with those that claim they dont like bread. Thank you for sharing Rickie.

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It never occurred to me that I could make crescent rolls from scratch, and I would never have imagined how easy this was! I used butter instead of Crisco to avoid the partially-hydrogenated trans-fats. Turned out delicious. Thank you so much!

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Very nice tasting rolls that we all loved with our roast beef dinner. I plan to make these again for our Easter dinner!

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Wow - just what I was looking for to take on a picnic last week. Four children ate all the rolls and asked for more! I used butter instead of Crisco because I prefer ingredients that I can identify :) Enjoy!

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My family loved these. They also said they didn't taste like the crescent rolls they were used to, but that they were very good! I made the dough and was baking rolls for 3 days with no problems! I used the last of it as a crust for a "leftover pie" it was excellent. This recipe is a keeper.

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princess123 is right, 'they really don't taste like crescent rolls'----if you are comparing them to the ones from a tube! (Some people aren't able to appreciate the superior taste of made-from-scratch). These are truly wonderful, and so easy. My family raved about them. And it's a real plus to be able to start them the day before. Thank you, rickie, for sharing this great recipe.

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I made these and they really didn't taste like crescent rolls but were good anyway.

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I made a batch of these yesterday and they were easy and delicious! They turned out beautifullyand my family loved them!! Today, I am making a double batch for a dinner at the church. Thanks, rickie, for the wonderful recipe.

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Wow- delish! I mixed these up before work this morning and rolled and baked for dinner. They are truly wonderful. I was a little mathematically challenged with my first round of dough and got 8 wedges which really ended up too big, my second pan I got the cob webs out and got 12 rolls that baked up to be the perfect size. My dough was very moist so I added about 1/2 cup of additional flour, then kneaded on a floured board. When I rolled them out I also lightly dusted my board and let rise nearly 2 hours. They turned out perfect and I will make them often. My Grandma used to brush a little melted butter on hers and sprinkle with poppyseeds. Thanks for sharing- *Made for PAC Fall 2008*

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These were extremely easy to put together and the taste was wonderful. I'd make these instead of buying the tube rolls in the future. Made for Fall PAC 2008.

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