these rolls are easy to make.they taste great.i used salted butter and an extra 1/4 tsp of salt.my kids love them.i also brushed them with butter right before baking.

so easy and really good moist and fluffy. I filled some with chopped semi-sweet chocolate, and the others with milk chocolate b4 rolling into crescents. Make sure you stuff them well, cuz the chocolates melt down and the dough puffs up quite a bit! Really good and everyone loved them. thanks for this recipe!

This recipe is one of my all-time favourites! Very impressive flavour and great depth. I usually roll out the dough until it is about the size of a large pizza, then cut it with a pizza cutter into eight equal portions. Sometimes I add sprinkle garlic powder and parsley over the layer of butter before I roll them into shape. Delicious!

Great! Now I'll probably try them again to see how I can reduce some of the white flour/sugar.

Thank you I have been looking for a Crescent recipe and I have found it they were very good and soft, I will make them again,again. Terry137

I think this recipe is more like a 4.5. Took longer to rise than the recipe called for, about 2 hours rather than 1. I also think they could be just a little sweeter, maybe 1/2 cup of sugar instead of 1/3. To make them flaky I rolled out the dough then spread with butter, folded in half, spread with butter and folded again, then rolled out the dough and repeated the process once more time. I made 16 rolls from this recipe and they were still quite large. Overall they were very good.

Loved them.. I actually needed store bought crescent rolls for another recipe (Cream Cheese Squares by Ann on allrecipes.com) and didn't have any on hand. When I realized I had all the ingredients on hand for homemade ones I thought I would make them from scratch. I couldn't believe how much better my recipe came out with homemade crescents compared to store bought ones.

This recipe was yummy and easy. I doubled the recipe and got 24 crescents. I also added mini smoked saugages to it and were a big hit for my kids. Great recipe! Thanks

These are a decent roll. Not too heavy. I usually substitute 1/2-1 cup whole wheat flour for the AP flour. I use some extra butter including spreading melted butter on the triangles as I roll and kneading in some extra butter into the dough. Still, I wouldn't call these buttery.

Excellent. Very soft and not too dense. Will use this receipe again.

You can't go wrong with these rolls. They are fantastic and a Thanksgiving family must have!! I suggest bumping the salt to at least 1 1/4 t.

These were alright, but they're not anything like the crescents you'll get from the canned dough at the grocery store. These just don't have that typical light, airy flakiness that crescents usually have. I don't see how these are any different than dinner roll dough rolled into a crescent shape.

An instant family favorite, and actually easy to make!

These were awesome! I brushed the circles with melted butter before I cut them into wedges and brushed them with butter instead of egg before baking. I also made 24 rolls instead of 12 and they ended up being about the same size as the refrigerated kind you buy. They were still excellent the next day after being popped in the microwave for about 7 seconds. I'll be making these all the time. Thanks a lot!

These are great! I used 2 cups whole wheat flour (1 cup Bob's Red Mill, one cup King Arthur White Whole Wheat) and added a little vital wheat gluten. I had to leave home, so it rose about 1 hour, 30-40 minutes the first rise, which was fine. I made 16 large rolls- it just made more sense to cut each circle into 8 instead of 6 triangles. The directions on this recipe were clear and easy to follow. It produced beautiful, light, yummy rolls. I brushed a tiny bit of butter on the rolls as they came out of the oven (omitted the egg wash). Yummy recipe- try it with some whole wheat flour!