Reviewed: Nov. 9, 2009

They were a little too sweet but they were very easy to make. Unfortunately they were so bland that my family opted for sandwich bread at dinner. I did try them with a little margarine on top and it improved the taste but not enough to make me want to make them again.

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delarnp

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Reviewed: Nov. 6, 2009

These were really good, but I was hoping they would be a little flakier like the pillsbury crescent rolls. Thanks for the recipe

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Traci

Cooking Level: Intermediate

Home Town: Ozone Park, New York, USA

Living In: Milford, Pennsylvania, USA

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Reviewed: Nov. 6, 2009

I made these per the original instructions. They turned out beautiful. I had no idea crescents could be so easy. Received rave reviews by my family and by friends, who in turn asked for the recipe!

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bakesabunch

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Reviewed: Aug. 30, 2009

Soft and fluffy rolls. Stayed that way for 3 days too! I used half white bread flour and half whole wheat bread flour, yields a much better texture than using all purpose.

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mayura

Cooking Level: Intermediate

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Reviewed: Aug. 19, 2009

Fantastic! I cut back the sugar to 2TBs because I needed to make a crust for Mom's Zucchini Pie off this site and it came out wonderfully. I had enough to make 6 rolls on the side and my brother has offered to pay me to make it again tomorrow!

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Sqwii

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Reviewed: Jul. 30, 2009

DELICIOUS! Best crescents I have ever had in my entire life! And they were SO easy to make! I reduced the sugar to 2 tablespoons because my family didn't like sweet things very much, and I increased the amount of salt to around 2/3 teaspoon. Then I baked the crescents at 400 degrees F for 12 minutes without bothering to brush anything onto them. They turned out splendidly! Fluffy, soft, and had a slightly crunchy golden crust...I can't wait to make those again!

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M. R. Phoenix

Living In: Toronto, Ontario, Canada

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Reviewed: Jul. 30, 2009

These were awesome! I divided the dough into 2 parts, then cut the circle into 12 pieces. I froze the rolls after shaping them (without letting them rise the second time). I let the rolls sit out on a baking sheet for 30 mins. before baking (they still only took about 12 mins).

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RN2011

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Reviewed: May 16, 2009

These are so delicious that I'm ignoring the stick of butter. They're perfect the day you make them, but then get a little hard the next day and don't reheat too well. I don't mind since there usually aren't leftovers anyway :)

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happywife05

Cooking Level: Intermediate

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Reviewed: Feb. 20, 2009

Nothing short of excellent. This is the only roll recipe I use now. Make a double batch every time and put left overs in a zip lock bag...they may last a couple of days. Thanks for sharing.

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Patricia Canerdy

Cooking Level: Expert

Living In: Flat Rock, Alabama, USA

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Reviewed: Nov. 27, 2008

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.

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marzinno

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Reviewed: Oct. 2, 2008

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!

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MARIAM

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

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Reviewed: Aug. 18, 2008

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!

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MONKEYJADE

Cooking Level: Intermediate

Home Town: Springfield, Illinois, USA

Living In: Glasgow, Lanarkshire, Scotland, U.K.

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Reviewed: Dec. 13, 2007

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

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Bucket of cookies

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Houston, Texas, USA

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Reviewed: Nov. 22, 2007

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.

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WORKINGGIRL61

Cooking Level: Expert

Living In: Schenectady, New York, USA

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Reviewed: Nov. 18, 2007

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.

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Michigan Mom

Cooking Level: Intermediate

Living In: Allegan, Michigan, USA

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Reviewed: Nov. 3, 2007

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

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T.Marashaj

Cooking Level: Expert

Home Town: Sterling Heights, Michigan, USA

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Reviewed: Oct. 19, 2007

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.

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BROOKOVERS

Cooking Level: Expert

Home Town: Columbus, Indiana, USA

Living In: Wahiawa, Hawaii, USA

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Reviewed: May 30, 2007

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.

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Chrysaea

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Reviewed: May 11, 2007

An instant family favorite, and actually easy to make!

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Rebecca S.

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Reviewed: May 3, 2007

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!

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LORLOR80

Cooking Level: Expert

Home Town: Macomb, Illinois, USA

Living In: Rock Island, Illinois, USA

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Butter Crescents

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