Golden Crescent Rolls Recipe - Allrecipes.com
Golden Crescent Rolls Recipe
  • READY IN 3+ hrs

Golden Crescent Rolls

Recipe by  

"This is a great recipe for sweet, fluffy crescent rolls (kind of like a croissant but more dense)."

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Ingredients Edit and Save

Original recipe makes 20 -30 rolls Change Servings
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  • PREP

    25 mins
  • COOK

    15 mins
  • READY IN

    3 hrs 10 mins

Directions

  1. Dissolve yeast in warm water.
  2. Stir in sugar, salt, eggs, butter, and 2 cups of flour. Beat until smooth. Mix in remaining flour until smooth. Scrape dough from side of bowl. Knead dough, then cover it and let rise in a warm place until double (about 1 1/2 hours).
  3. Punch down dough. Divide in half. Roll each half into a 12-inch circle. Spread with butter. Cut into 10 to 15 wedge. Roll up the wedges starting with the wide end. Place rolls with point under on a greased baking sheet. Cover and let rise until double (about 1 hour).
  4. Bake at 400 degrees F (205 degrees C) for 12-15 minute or until golden brown. Brush tops with butter when they come out of the oven.
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Reviews More Reviews

Most Helpful Positive Review
Jan 29, 2004

Oh Yay! I've never made any kind of bread from scratch before, and I was really nervous about this one. I was simply ASTOUNDED by how easy it really was. Particularly rolling out the dough. And it rose so beautifully. I feel so accomplished and they taste wonderful! LATER NOTE: After making these several times, I accidentally discovered that letting the rolls sit an extra hour before putting them in the oven actually makes them significantly better. LATER LATER NOTE: I wanted a wheat roll one evening, so I substituted half the white flour for whole wheat flour, and the results were still excellent.

 
Most Helpful Critical Review
Nov 29, 2010

These taste really good, but they don't rise very well for me. I've tried three times and just not that impressed. Maybe the salt ratio is off or something? Anyway, think I'll keep looking....

 
Sep 26, 2005

These rolls are wonderful. I had to bake them at 325 degrees because the 400 degrees that the recipe calls for burned them at the bottom while failing to cook the top. Like other readers, I had to extend each rise for about an hour. I also substituted butter for the shortening (because of the health risks associated with shortening), and they still tasted great. I served them hot with honey butter, and they were a big hit! These are more dense than a croissant, but less dense than, say, a yeast roll. Yummy! Thanks for sharing!

 
Jan 29, 2004

This recipe was made for a group of 120 in a commercial kitchen. We substituted whole wheat flour for half of the flour it calls for. The rolls turned out wonderful! Very delicious and easy to make.

 
Mar 11, 2008

WOO HOO.. I did it with the help from my fellow foodies support. These were wonderful. I divided the recipe as there is only two of us. I made crescents for dinner. Then I made Cinnamon Rolls for dessert. I put butter, cinnamon, brown sugar on the dough after rolling out. Rolled that up and sliced, put in round pan to raise. When they came out I topped with cream cheese frosting II from this site. I had some in the fridge, it keeps very well. It melted over these very nicely. Thanks so much!!

 
Jan 07, 2004

These are great!! Not a croissant, but much lighter than an average roll. I've made them 4 times now, and they're fairly "fool-proof", as I've made mistakes (letting them sit too long) and they still turn out fine. Highly recommended, dough works great in a bread machine.

 
Apr 11, 2003

made these in my bread machine as well and they turned out great. I will definately be making these often-my four boys gobble them up fast.

 
Apr 11, 2003

They're good rolls, but they don't taste like croissants- they're like normal rolls and not flakey. They look nice though.

 

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Nutrition

  • Calories
  • 181 kcal
  • 9%
  • Carbohydrates
  • 24.4 g
  • 8%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 7.7 g
  • 12%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 173 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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