Recipe by SAMME
"Melt in your mouth crescent rolls! This recipe takes a little time but is well worth the wait."
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1 (.25 ounce) package
active dry yeast
warm water (110 degrees F/45 degrees C)
3 1/2 cups
They were fairly easy to make, but I thought they lacked flavor. I used butter instead of an egg wash, but I don't think that made much of a difference. I think they need more salt. I tried the recipe a second time, and I made sure I used salted butter. I added another 1/4 tsp of salt to the recipe, and I also added some salt to the butter wash. The turned out great, and were a big hit at Thanksgiving.
I didn't like these at all, I thought they were heavy. Not really what I expected and I followed the recipe to a T.
These are super crescent rolls! I was a bit worried about sugar being in the recipe, but it adds just a hint of sweetness, and they're still great with savory flavors, like gravy. They have a rich, buttery taste and a light texture. I've used the dough as a topping for casseroles and pot pies, and it works great. It puffs up in the oven more than you'd expect. You can also roll them up with bacon and cheese or tiny sausages before baking them and have a great snack. The time spent on these is worth it! (And it always seems to take my dough a little longer to rise than the recipe states.) Thank you so much for posting this recipe!
Very yummy! I made them in my bread machine on the dough cycle and they turned out wonderful! I am now using this recipe in place of pre-made crescent dough in other recipes.
Outstanding! I used bread flour rather than all-purpose and probably added an additional 1 c. of flour in the kneading process. The first rising time was about 2 hrs. Definately will make about 24 crescents rather than the 12 the recipe yields. Making 12 makes HUGE rolls! Did not brush the rolls with anything before baking and they were wonderful!
Excellent! I made the dough in my bread machine on dough cycle. The recipes does make more rolls than stated, unless you like ENORMOUS rolls. I did have trouble with the rolls getting too dark on the bottom before the tops browned, baking them at 350 helped. These are delicious,everyone in my picky family loved them.
Yum Yum!! Made minor changes like melting the butter with the milk and instead of using an egg to brush the tops, I used butter. Based on other reviews I slit my dough 3 ways to make alot of little rolls, but to no avail. They seemed to just keep on growing. :-) But a great recipe and one where I had no leftovers. Thanks!
Great recipe. Good looking rolls, easy directions. You can make a softer finish by coating with melted butter, instead of egg, prior to baking.
This dough is ample enough to produce even more rolls. By rolling out in larger circles, you can get 12 good-sized rolls or 14 slightly smaller rolls per circle.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 82
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