To Die for Crescent Rolls

To Die for Crescent Rolls created by Izy Hossack

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.

Ready In:
40mins
Yields:
Units:

ingredients

directions

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

@rickie
Contributor
@rickie
Contributor
"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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  1. Izy Hossack
    To Die for Crescent Rolls Created by Izy Hossack
  2. Izy Hossack
    To Die for Crescent Rolls Created by Izy Hossack
  3. Izy Hossack
    To Die for Crescent Rolls Created by Izy Hossack
  4. HeathersCookin
    The crescent shape of these rolls might be a little misleading - these are really just dinner rolls, not croissants. And I'm not sure why, but these always came out a bit dense for me, even after adjusting kneading and rising times.
  5. lolablitz
    Used butter instead of crisco, let yeast proof while the mix cooled, and popped everything in the bread machine. These were outstanding, unbelievable texture! Thanks!
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