Feather Crescent Rolls

"These are the best rolls. I'm not a great yeast bread baker and these come out perfect everytime. Such a delicate buttery flavor. A sure fire winner for your family's bread craving. Try to eat just one!"
photo by Allotta photo by Allotta
photo by Allotta
Ready In:
32-64 rolls


  • 1 (1/4 ounce) package active dry yeast, dissolved according to package directions (I always use Fleischmann's)
  • 1 12 cups scalded milk, cooled
  • 12 cup sugar
  • 1 teaspoon salt
  • 12 cup butter, plus
  • additional butter, for basting
  • 2 eggs
  • 5 cups flour


  • Mix all ingredients except flour in a large mixing bowl, stir well.
  • Add flour and mix to combine.
  • Cover with plastic wrap and refrigerate overnight.
  • Next, day remove dough from bowl and cut into fourths.
  • using one fourth of the dough roll into a large circle about the thickness of a pie crust.
  • Brush with butter.
  • cut circle into at least 8 triangles (I cut into 16).
  • Beginnng with largest end roll forward.
  • Place on a cookie sheet lined with parchment paper.
  • Brush with melted butter.
  • Continue until all of the dough has been rolled.
  • Let rise for 2 hours.
  • Bake in a preheated 350 degree oven for 10 minutes or until golden brown.
  • Immediately brush with melted butter.

Questions & Replies

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  1. carolynryanlv
    I'm behind on my reviews but these were made for Thanksgiving and we all agree it will be our roll recipe for the holidays from now on! Tender and delicious, they were a huge asset to our meal!
  2. LouLouIzSpoiled
    I wanted to try my hand at homemade rolls and these turned out really good! My BF had 4 and I had 3 with our dinner, so I would say we loved em! I will make any time we decide we want rolls, as they are an easy recipe and so tender and delicious!
  3. Chef AngieW
    These were delicious and so much fun to make! They really are not hard! I did knead the dough for 7-10 minutes before putting it in the refrigerator overnight. I made these for our Easter dinner so i let them raise while we were at church and then all I had to do was pop them in the oven! So good!
  4. Allotta
    these came out very good and soft. not like pillsbury, because they weren't as flaky (i think you'd have to use shortening to get the flakiness... or cold butter which i really don't have the energy for) but they're better than pillsbury for individual crescent rolls. first, i didn't prepare the yeast, i just mixed it into the sugar and egg, then i melted the butter and warmed the milk at the same time in the microwave (it didn't specify whether the butter should have been melted but i was lazy) and put it into the yeast/egg mixture while it was still pretty hot and i was scared it would have cooked the yeast and curdled the egg. then i mixed in mostly all purpose flour and salt, then a little bit of bread flour. i put it in the fridge sprayed with a little cooking spray. in the morning, it had only risen very slightly, but i gave it a shot anyway. it was difficult to roll out so i put each quarter of dough in the microwave for about 30 seconds. it rolled out fine, and coated it in a mixture of vegetable oil and butter, then rolled up some plain, some with hot dogs, and some with smokies sausages, then brushed them all with the same oil/butter mixture. i let them rest for about an hour and then baked them for a little under 10 minutes, because they were browning so quickly, but they were fully cooked and perfect. definitely a very good fool-proof recipe, and the dough really would be good for cinnamon rolls.
  5. Srt
    Light, fluffy, buttery rolls! I made these for Christmas dinner but forgot to make the dough the night before. So, I prepared the dough using 2 and 1/4 tsp of yeast--the equivalent to 1/4 oz package--and covered the glass bowl with saran wrap. I had a pot of water lightly boiling so I placed the glass bowl over it until the bottom steamed warm. I placed aside for about 1 hour. I rolled out the dough, it was very easy to work with, and then cut and shaped the crescents. Worked beautifully! I placed on a baking pan lined with foil for easy cleanup and let them rise about 3 hours. They were more than risen by 2 hours but my husband wanted LARGE crescents and the turkey wasn't done yet. After 3 hours, we baked at 350 for 15 minutes since my rolls were a bit larger. They were perfect! So light and delicious! I didn't brush with butter before baking. I drizzled with butter afterward. These are hands down the best rolls and every easy. I will use this recipe to make regular rolls too since the dough was so light. The rolls tasted buttery with a slight hint of sweetness from the sugar. Also, I think this would be an IDEAL dough for cinnamon rolls which I am making today with leftover dough saved from yesterday. I placed it in a plastic bag in the refrigerator. A versatile dough recipe anywhere soft, light bread is needed. Thank you so very much! Pictures coming soon…


My wife and I love to cook and love to find recipes that are great tasting and easty to prepare. As a minister we host a lot of friends in our home, take food to help families, and go to many pot-lucks which makes our hunt for recipes constant.
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