Crescent Rolls

"A friend of the family shared this recipe several years ago. These rolls are very impressive and look like you have worked hard...only the cook knows. Prep/cooking time does not include rise time."
photo by GaylaJ photo by GaylaJ
photo by GaylaJ
photo by CindiJ photo by CindiJ
Ready In:
48 rolls




  • Dissolve yeast, 1 Tablespoon sugar in the water.
  • Let stand (proof) for 5 minutes.
  • Mix butter, salt, milk and remaining sugar in large mixing bowl.
  • Add 2 cups flour mixing well.
  • Add yeast and beaten eggs. Beat well.
  • Add remaining flour or enough to make a soft dough.
  • Cover dough and let rest 20 minutes.
  • Knead dough on lightly floured board and place in a greased bowl.
  • Cover and let rise until double in bulk.
  • Punch down and divide dough into thirds. Roll into a 12" diameter circle, cut circle into 16 pie shaped pieces.
  • Roll up into crescent shapes starting with the wides end.
  • Place crescent rolls on greased cookie sheet and let rise 1 hour - cover lightly with plastic wrap or flour sack tea towel. Repeat with remaining dough.
  • Bake 10-12 minutes in 375º oven or until golden brown.
  • *Note - leave plenty of room on sheets - these rolls need plenty of room - do not crowd.

Questions & Replies

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  1. Just made this recipe tonight they were GREAT! But I didn't use them as rolls... I made pizza pockets and my kids LOVED them. My son who is a picky eater and is also hard to get to eat an entire "his size" meal, ate a whole one about the size of a hot pocket from the store. We like them so much I think we will make pigs in a blanket tomorrow night. Thank you for posting!
  2. Great rolls! I make crescent rolls as part of our Thanksgiving and Easter meals each year. I had settled on a favorite recipe several years ago and had been making it since, but decided to try a new one this past Easter. I think I made a good choice with this one. :) I always make the rolls ahead of time, underbake them just a bit, then reheat in the oven right before serving. And I always brush them with melted butter as soon as they come out of the oven (I think that's crucial :) ). Anyway, my Easter crowd loved these--thanks for posting the recipe!
  3. Absolutely amazing! This one is a keeper
  4. Great recipe for rolls and I am saving the recipe so I can make them again!
  5. These were very good. I had to add another cup and a half or so of flour. I do like my butter crescent roll recipe better. These were healthier but didn't have the same flavor. I made 1/3 plain, 1/3 with nutella and raspberry jam and froze 1/3 of the dough for pizzas.


  1. This is a very good recipe. I originally planned to make a half of the recipe and to do it in my bread machine. However after getting the different ingredients together, I discovered I had used the regular recipe. Since it now would use too much flour for my bread machine, I used my kitchenaid instead. This was the first time I had used it for bread. The dough is quite stiff and my kitchenaid had a little difficulty towards the end mixing it. I endured however. I made 3 1/2 dozen of round rolls and out of the remainder of the dough I made 12 small cinnamon rolls. I simply spread a little butter onto the rolled out dough, then sprinkled generously with cinnamon and sugar. Rolled it and cut it with a stong thread. I baked both the round rolls and the cinnamon rolls on parchment paper that was on top of the baking stoneware. Both turned out wonderful. Yes, I drizzled white frosting generously onto the cooked cinnamon rolls. There were three of us and we ate about 1/3 of the round rolls and 2/3 of the cinnamon rolls. Enough said! Thanks for a great recipe which is flexible enough for any kind of roll shape! (I did let both kinds of rolls rise about an hour before baking of course.)


Missouri born and bred. Raised in a family of awesome cooks and bakers! I love to cook, bake breads, pies. Nothing makes me happier than to hear someone moan or sigh with delight while eating something I've made.
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