Can’t Resist (Crescent) Rolls:
Printable Recipe HERE
Yield 4 dozen rolls
- 2 (1.4-oz) packages of yeast
- 1/2 c. warm water
- 1 tsp. sugar
- 2 c. milk (I use 2%)
- 1 c. oil (I use canola)
- 1 c. sugar
- 2 tsp. salt
- 8 c. all-purpose flour
- 4 eggs
- 1/2 c. butter (melted)
1. In a drinking glass, dissolve yeast in warm (but not hot) water with 1 tsp. sugar. In a microwavable large mixing bowl (I used my big Pampered Chef one) warm milk, sugar and oil for one minute. Add salt.
2. Add 2 cups flour and mix with mixer. Add eggs and beat. Stir in yeast mixture. Add three cups flour, beat again. Add last 3 cups flour and mix with a spoon.
3. Cover and let rise 2-3 hours, until size doubles…
4. Once doubled, separate dough into 4 equal balls.
5. Roll out each ball individually into a 1/4″ thick circle.
6. Brush with melted butter…
7. Add cut like a pizza into 12 pieces.
8. Roll into crescents…
9. And place on buttered cookie sheets – 2 dozen per sheet.
10. Once all dough is rolled out, cover with a dish towel and let rise for another hour.
11. Now bake ’em for 8-10 minutes at 375 degrees F. If you don’t want to make 4 dozen dinner rolls, make 2 dozen and use the rest of the dough to make cinnamon rolls, orange rolls, etc.
Seriously, these rolls are amazing. Give them a try and let me know what you think!
Jen what’s the best kind of milk, oil and flour to use for these (we usually have 1% milk, canola oil and unbleached all purpose flour). I’m afraid of bread too, but really want to try these. Thanks! Jenny C.
Lori WhoNeedsaCape says
These look amazing!
Jen @ Yummy-Healthy-Easy says
Jenny C. – that is exactly what I use! I guess I need to be more specific in my recipe, huh? I use 1% milk, canola oil and unbleached all-purpose flour. Thanks for asking – I will change that in my recipe!
Miz Helen says
Bread is my weakness, I am drooling! Thank you so much for sharing with Full Plate Thursday and a very Merry Christmas to you and your family.
Come Back Soon!
Angie Walker says
Oh my gosh! These look so yummmmmmy! Pinning this one for sure. I may just slip these in for my family on Christmas Eve. Thank you for sharing at Foodie Friends Friday.
Debi @ Adorned From Above says
These look amazing. I have a link party called Wednesdays Adorned From Above Blog Hop and would love to have you share this and any other posts with everyone. It runs from Wednesday through midnight Sunday. Here is the link to the party.
Debi @ Adorned From Above
Joanne DiPalo says
I can’t believe I just saw your link on FFF and on my to do list was to find a recipe for crescent rolls. Thanks so much for sharing this recipe. I’ll be baking this week for sure.
Spatulas On Parade - Dawn says
Thanks for sharing with us at FFF. I am like the others, pinning this and will be trying them.
Heather Whoneedsacape says
Totally Pinning! I love making my own bread/rolls! This is great!
Found you at Miz Helens!
Miz Helen says
Jen, your Crescent Rolls are just beautiful, I wish I could just bite into one right now, yum!
Thank you so much for celebrating TWO YEARS with FULL PLATE THURSDAY, I appreciate your visit!
Come Back Soon
YUM! You are a featured favorite this week on Saturday Show & Tell at Cheerios and Lattes! Thanks so much for sharing last week, we can’t wait to see what you’ve been up to this week!
Have a great weekend,
Shatzi @ Love and Laundry says
Oh my goodness, these look so good!!! I’m going to make some tomorrow. I have to. I don’t think I’ll quit thinking about them otherwise. (p.s. I’m featuring you tonight at the Weekend Wonders party!!) (p.s.s. I really love your new blog design!!!)
These were great. However I found the yeast flour to be a bit overwhelming. Is there any way to correct this? Would using less yeast be a option?
I made these rolls last night and they were amazing! Light and fluffy and delicious! I only made half the recipe which made 2 dozen big crescent rolls! They are without a doubt the best rolls I’ve ever had!
Woo hoo!!! I’m so happy you liked them! Aren’t they pretty easy and SO good?! Thanks for the comment Deborah!