Reviewed: Nov. 1, 2009

I followed the recipe exactly. I'm not sure why, but my dough never raised. I make homemade breads all the time and do not have this problem, but this dough was rather dense. It did not raise in the bowl (1 1/2 hours), in crescent form (1 hour) and hardly raised in the oven as well. The taste was good.

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courtney

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Reviewed: Oct. 31, 2009

my kids absolutly loved them

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mike

Cooking Level: Expert

Living In: Kouts, Indiana, USA

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Reviewed: Oct. 28, 2009

These were a great change from regular buns. Made dough in KA, next time I will add flour slowly, could get by with 1/2 cup less.

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redneck gramma

Cooking Level: Intermediate

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Reviewed: Oct. 8, 2009

I was tired of spending money on grocery store crescent rolls so I went looking for a recipe to make at home. This was the first and last recipe I will try. They were easy and turned out so yummy! I love the slight sweetness the sugar adds. Like some other reviewers, it took an hour longer for my dough to rise.

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Megan

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Reviewed: Sep. 18, 2009

I made these since I was out of potatoes and could not make my favorite - Colleen's Potato Crescent Rolls - from this site. I still prefer the potato crescents, but these are pretty good. I will keep them in my recipe book for those days when I don't have potatoes on hand. I reduced the oven temperature to 325 so they would not burn and let the crescents rise an extra hour.

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Air force wife

Cooking Level: Intermediate

Home Town: Cedar Falls, Iowa, USA

Living In: Merritt Island, Florida, USA

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Reviewed: Aug. 6, 2009

i used this recipe to make pigs in a blanket and they were pretty good.

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heathermmm

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

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Reviewed: Jul. 22, 2009

This dough is fabulous to work with. I used it for pepperoni roll (on group recipes) and it was a big hit.

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kmlmgm

Cooking Level: Intermediate

Home Town: Binghamton, New York, USA

Living In: Masonville, New York, USA

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Reviewed: Jul. 15, 2009

I love to make bread & have tried many recipes. This is at the top!! So flaky & tasty. Will definitely use this as my most common bread to make.

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kimmah

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Reviewed: Jun. 22, 2009

I wanted a dough for pigs in a blanket that didn't come from a can and I was very impressed with this! I used half butter, half shortening and put the dough in the oven to rise with the light on. It wasn't really rising so I turned the oven on to it's lowest temp and the dough puffed right up. Then I braided the dough around some of the dogs. I also rolled out long thick strands of dough and wrapped them around some dogs too. Let them rise in the warm oven again. Brushed them with an egg wash and presto! They baked up beautifully! Thanks for the recipe.

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Leeloo

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Reviewed: Jun. 6, 2009

Crescents, NOT Croissants!! Don't be confused. They are nothing like Croissants. These were very good with a touch of sweetness. Served with jam and cheese (sweet and savory) Both delicious!

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Vickygloz

Cooking Level: Intermediate

Home Town: Flushing, New York, USA

Living In: Danbury, Connecticut, USA

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Reviewed: Jun. 2, 2009

i have made these several times and they are always SO good. thanks!

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carissap

Cooking Level: Expert

Home Town: Pierre, South Dakota, USA

Living In: Cody, Nebraska, USA

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Reviewed: Apr. 13, 2009

The texture was nice but lacking in flavor. I followed the recipe exactly. Next time I make these I will add half butter and half shortning to the dough, to achieve the buttery flavor.

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Alice

Cooking Level: Expert

Living In: Vancouver, Washington, USA

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Reviewed: Mar. 31, 2009

These are OUT OF THIS WORLD! My husband thought for SURE they were the brand name crescent rolls you pop out of a can! For the reviewer that said they don't taste anything like croissants, that's because there is a difference between croissants and crescent rolls. This is not a recipe for croissants. Enjoy! Dough will not appear to have risen at all during each rising but they turn out perfectly!

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HappyHousewife

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Western, New York, USA

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Reviewed: Feb. 28, 2009

These were great and easy to make. I'm going to make cinnamon rolls this time too...and I did use 1/2 whole grain. Really light and airy, my 6 year old loves them.

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KJKEYES

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Reviewed: Feb. 24, 2009

Mine just did not rise like they should have. They tasted more like a roll than a crescent roll.

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Jennifer Sikora

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Reviewed: Feb. 3, 2009

Completely wonderful! I was going to use a different recipe til I found I was short on eggs. Only had one egg to use and no shortening (used margarine). Used a pastry blender to cut in the margarine to the dry ingredients before adding the eggs and yeast/water. Don't know if that made a difference, but the end result was fantastic: soft & light roll, and pleasantly sweet enough.

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Bonnie T

Cooking Level: Intermediate

Home Town: Little Rock, Arkansas, USA

Living In: Redlands, California, USA

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Reviewed: Jan. 10, 2009

This dough is fabulous to work with. I made exactly as instructed and used the dough to make sausage crescent rolls. They were delicious. Can also use 1/2 whole wheat flour. I will be making this again and again.

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carollou3

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Reviewed: Jan. 1, 2009

these turned out great. I used this recipe for making pigs in blanket and they turned out great.

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BusyBwith3

Cooking Level: Expert

Home Town: Ladysmith, Wisconsin, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Dec. 28, 2008

These were a delight. I was so busy when I made it that I just let them rise for longer than stated but it was just fine. Excellent. I'm not sure that it makes it better or not to sit rising/resting longer but they turned out light and yummy. Not so much like a crescent (that is more the shape) but a great roll. The butter in the middle adds a lot to it. Thank you Mike.

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Nandabear

Cooking Level: Intermediate

Home Town: Recife, Pernambuco, Brazil

Living In: Round Rock, Texas, USA

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Reviewed: Dec. 12, 2008

Made according to the recipe. The taste was fantastic, the kids enjoyed them fresh and reheated the next day. They were not as fluffy as I would have liked. I will make them again and try to keep the dough more elastic and add rising time. The flavor makes it well the extra attempt. UPDATE: Made it again keeping the dough much more moist and the rolls rose better and were much lighter. Incresed from 4 to 5 stars.

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Little N

Cooking Level: Expert

Home Town: Houston, Texas, USA

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Golden Crescent Rolls

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