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    You are in: Home / Recipes / To Die for Crescent Rolls Recipe
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    To Die for Crescent Rolls

    To Die for Crescent Rolls. Photo by Brenda.

    1/7 Photos of To Die for Crescent Rolls

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    30 mins

    10 mins

    rickie's Note:

    I really like the idea of being able to 'prepare' a yeast item the night before. These were just so easy to do, no fussing around. I found I had to postpone the baking the next day, so the dough was in the fridge for two nights... with no ill effects. Also, I only baked 1 'round' --with the other one going to bake tomorrow.

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    Ingredients:

    Yield:

    crescents

    Units: US | Metric

    Directions:

    1. 1
      **prepare the night before.
    2. 2
      Put Crisco and salt in glass measuring cup.
    3. 3
      add the 1 cup of boiling water.
    4. 4
      stir till dissolved and becomes lukewarm.
    5. 5
      Dissolve yeast in the warm water.
    6. 6
      Beat the eggs with the sugar till well beaten.
    7. 7
      Add the lukewarm Crisco mixture and the dissolved yeast.
    8. 8
      Add 2 cups of flour, mix in well, then add the remaining flour, mix in well.
    9. 9
      Add sufficient flour to make a'kneadable' dough, and knead it lightly till well mixed.
    10. 10
      Put into a bowl (covered) overnite in the frig.
    11. 11
      Cut the dough in half.
    12. 12
      Roll into two 'rounds'-- 1/4 inch thickness.
    13. 13
      Spread with soft butter, cut into pie shaped wedges and roll into 'crescents'.
    14. 14
      Put on a parchment (or silpat) lined baking sheet and let rise till approximately double in size.
    15. 15
      Bake at 375 degrees about 8- 10 minutes, until golden brown.

    Browse Our Top Rolls/Biscuits Recipes

    Ratings & Reviews:

    • on September 09, 2009

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 14, 2009

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 11, 2005

      55

      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

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (45)

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    Nutritional Facts for To Die for Crescent Rolls

    Serving Size: 1 (1096 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 136.6
     
    Calories from Fat 44
    32%
    Total Fat 4.8 g
    7%
    Saturated Fat 1.4 g
    7%
    Cholesterol 15.5 mg
    5%
    Sodium 103.7 mg
    4%
    Total Carbohydrate 20.2 g
    6%
    Dietary Fiber 0.6 g
    2%
    Sugars 4.2 g
    16%
    Protein 2.8 g
    5%

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