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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Reviewed: Nov. 28, 2008

Wonderful rolls! I made them for Thanksgiving and everyone loved them. I shaped half of the dough into the crescent rolls and the other half I rolled out, coated with softened butter, then sprinkled liberally with a brown sugar, cinnamon and chopped walnuts mixture. I rolled them up long ways and cut into 9 cinnamon rolls. I put the rolls into an 8x8 glass pan sprayed with nonstick cooking spray and covered them with plastic wrap. I put them in the fridge overnight. The next morning I took them out and let them come to room temperature, rise a while then baked them in a 350 degree oven for 20 minutes. They were heavenly!

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brownie

Cooking Level: Expert

Home Town: Apex, North Carolina, USA

Living In: Pittsboro, North Carolina, USA

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Reviewed: Oct. 22, 2008

This was excellent! I make several batches of bread each week, and this is one of my new best recipes! My husband nearly ate the entire batch! Didn't change a thing...

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Heidi

Cooking Level: Intermediate

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Reviewed: Sep. 3, 2008

These were perfect and so easy! I had a recipe that called for canned crescent roll dough but didn't have any on hand. I had to add a little extra flour to the dough to get the right consistency (about 1/8 cup) but otherwise I followed it exactly. I baked them on a stone for 13 minutes. Goodbye Pilsbury:)

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fennells

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Reviewed: Sep. 1, 2008

THIS RECIPE IS SO DELICIOUS AND EASY TO MAKE. I HAVE USED IT FOR JUST REGULAR CRESCENTS AND I HAVE ALSO STUFFED IT WITH EITHER MEATS,CHEESES OR DIFFERENT PIE FILLINGS. THIS IS HIGHLY VERSATILE AS A BASE FOR MANY A RECIPE. KUDOS TO THE CHEF. MY HUSBAND INSISTS ON MY MAKING THIS RECIPE. HE SAYS IT'S THE BEST HE'S HAD. BETTER THAN GRANDMA!!!!

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BUJNA

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Reviewed: Jul. 11, 2008

The rolls I made did not turn out at all. (This could be due to the fact that I have never baked rolls before.) If I could I would give it zero stars.

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luvinnout

Cooking Level: Expert

Home Town: Laie, Hawaii, USA

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Reviewed: Jul. 6, 2008

Way too dense, although it had a good flavor fresh from the oven, it was a crumbly mess when reheated. Will not make again.

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TonyaG

Cooking Level: Expert

Home Town: Cherryvale, Kansas, USA

Living In: Kansas City, Kansas, USA

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Reviewed: Jul. 4, 2008

This was a great, simple recipe. They were so good. I have always bought the one's from the store, I know bad me. lol. These were delicious. My son the bread hound absolutly loved these and couldnt stop eating them. Thanks for the great recipe.

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Erin Workman

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Reviewed: Jun. 26, 2008

This turned out great. I used the dough for the veggie pizza on this site instead of the canned crescent dough. The only changes I made were that I halved it, used butter instead of shortening and used some whole wheat flour. I will definitely use this dough again and will be making the original rolls soon too!

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Mrs.Williams

Cooking Level: Intermediate

Home Town: Ventura, California, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: May 24, 2008

We used this for a breakfast pizza which was great we are gonna try this recipe to make with the Apple Dumplings on "The Pioneer Woman cooks" Website sounds yummy---Cause this recipe was easy and fast and way worth it.

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THREEJRMS

Cooking Level: Expert

Home Town: Pahrump, Nevada, USA

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Reviewed: May 3, 2008

Simple & Perfect. I'm glad I didn't halve the recipe, as these turned out so good--we keep going back for more. It had been awhile since I baked yeast breads, so after a quick refresher course from the site, I got to work! I used my stand mixer to knead the dough, (On low speed, it took about 20 minutes to reach the correct elasticity) and was rather generous with the rising times. (about 2 hours for first rise and 1-1/2 for second) I brushed the rolls with a light coat of melted butter, Parmesan cheese and garlic powder before rolling them up. I noticed that the baking time had to be reduced to 6-8 minutes, but the final result was amazing! The rolls were huge, fluffy and tasted great. I can't wait to try these as cinnamon rolls or "pigs in a blanket." I don't think I will ever buy the refrigerated crescent roll dough again! Thank you!

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