Recipe by CPSC
"To DIE for, buttery crescent rolls that divide up the work between two days. This yeast-raised dough may be kept in the refrigerator, and used over a period of 2 weeks! So you can make them fresh when you like."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (0.6 ounce) cake
compressed fresh yeast
1 1/2 cups
5 1/2 cups
This recipe is very easy. The texture of the rolls was great. This is my first time trying a 'refrigerator dough', and I was very pleased with the results. I used instant yeast instead of the cake. The flavor was just a little too sweet for me.
Very good. I used 2 1/4 teaspoons of regular yeast instead of fresh yeast. Lightly sweet buttery rolls. I love that it is so easy and quick to put together. I still have enough for one more batch in the fridge. And the kids had a blast rolling them into horns. Thanks!
Added a little wheat and was surprised how light these rolls still were. I made a half batch and used half of that for cinnamon rolls which were great. Thanks for recipe, someone had given me this recipe in the past but I had lost it so was glad to find it again.
This is my new go to recipe! So easy and the rolls are so light and fluffly. I make cinnamon rolls with the dough or mix garlic and italian seasoning with the butter that's spread before they're rolled up. YUM!!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 175
Check out time-saving recipes, because any night’s a good night to grill.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make a light and airy challah.
See how to make delicious no-knead dinner rolls.
See how to make pull-apart rolls flavored with thyme, oregano, and dill.