Recipe by Mike A.
"This is a great recipe for sweet, fluffy crescent rolls (kind of like a croissant but more dense)."
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
2 (.25 ounce) packages
active dry yeast
warm water (110 degrees F/45 degrees C)
butter, room temperature
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.
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....
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!
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.
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!!
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.
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.
They're good rolls, but they don't taste like croissants- they're like normal rolls and not flakey. They look nice though.
* Percent Daily Values are based on a 2,000 calorie diet.
Golden Crescent Rolls
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 69
Chili, brats, and more to feed your hungry football fans.
Cheer on your team with a little something sweet.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Super-easy rolls just like the ones the cafeteria ladies gave out!
See how to make rosemary pull-apart rolls from scratch.
See how to make simple French bread dinner rolls from scratch.