Reviewed: Aug. 19, 2007

This was an easy recipe but I'm sorry to say I didn't love these. I'm going to stick with my other much loved roll recipe. I think the 2 eggs and the shortening make these heavier & more dense than what I usually make. They were fun to make though, thanks for the recipe.

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MARKANDDEEA

Cooking Level: Expert

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Reviewed: Aug. 19, 2007

This is my go to recipe when company shows up: very quick and easy and I usually have all the ingredients on hand. I use about 1/4 cup sugar in this dough and roll a cocktail hot dog into each crescent, and bake at 350 for about 25 minutes, my five year old LOVES them, so thanks for a great easy recipe!

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Bakergrrl

Cooking Level: Expert

Home Town: Bemidji, Minnesota, USA

Living In: Tucson, Arizona, USA

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Reviewed: Jun. 22, 2007

Golden, beautiful, perfect! These crescents are sweet and buttery. Yumm!

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jeanette_elaine

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Reviewed: May 17, 2007

simple to make, but I would cut the salt, even when using unsalted butter.

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serapharia

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Reviewed: Apr. 4, 2007

My family raved about these. I've had a hard time finding a roll that I can make that's nice and fluffy. These were perfect. The dough was very easy to roll out and work with.

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DEEREMEL

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Reviewed: Mar. 12, 2007

Delicious! I used it for chicken and broccoli braid - a great recipe!

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rkdance

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Reviewed: Jan. 19, 2007

This recipe completely impressed my inlaws (which is not easily done). My MIL is an extremely good cook and she even gave me compliments! I used half the recipe and made crescent rolls and with the other half of the dough I made cinnamon rolls for dessert. You can do both with this recipe!!!! Thanks for this diamond that will be a staple in our family!!

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S. Weaver

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Reviewed: Jan. 4, 2007

I did a half batch for our New Year's dinner. When I dissolved the yeast in the water, I added the sugar (as I always do with yeast recipes) and let it bloom for ten minutes. Even after two hours, the dough hadn't doubled, but I went on with the recipe. I didn't punch the dough down, instead I just lightly pressed it with my fingers into a 12" circle. I brushed it with melted butter and then cut it into 8 wedges using a pizza cutter. I rolled them, put them on a parchment-lined sheet, let rise (they rose really well this time!), and baked as directed. They were awesome! Not flaky, no, but like really tasty dinner rolls. Thanks so much for sharing, Mike, I think this will be my new dinner roll recipe!

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Duckball

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Boise, Idaho, USA

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Reviewed: Nov. 23, 2006

I love love love love these rolls! So yummy! And, so simple to make. Buttery and delicious!

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Chen

Cooking Level: Expert

Home Town: Sundre, Alberta, Canada

Living In: Oslo, Oslo, Norway

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Reviewed: Nov. 22, 2006

I was so excited to find this recipe! These rolls have been a Thanksgiving tradition for as long as I can remember, in fact they are right up there with the turkey for must-haves! They are so easy, you don't even have to knead them! They are NOT croissants, they won't be flaky, but are just a wonderful, special dinner roll.

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ka me ka thee

Cooking Level: Expert

Home Town: Springfield, Missouri, USA

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Reviewed: Nov. 2, 2006

I found this recipe last month and have made them 2 times already. This was my first time actually making bread so I was a bit nervous. They're easy and delicious. Big hit with everyone!

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E Webb

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Reviewed: Oct. 13, 2006

Made these and took some to husbands family. Big hit. Great with honey butter! If you like buttery rolls-this is it. Also super easy.

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CheezWhiz

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Reviewed: Oct. 1, 2006

This was my first attempt at making fresh rolls and they came out excellent. The yeast flavor really comes out and makes the roll.

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selooney

Cooking Level: Intermediate

Living In: Round Rock, Texas, USA

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Reviewed: Aug. 24, 2006

These were good, but heavy.

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TIFFANYLNE

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Reviewed: Jul. 17, 2006

Absolutely wonderful. Easy, versitle. It is now my favorite recipe for dinner rolls and also for any of the sweet breads I make, like cinamon honey (my family's fave). I also substite butter for the shortening and the rolls turn out perfect every time.

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Sandra

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Reviewed: Jun. 26, 2006

I was disappointed in these. The flavor was fair, they took longer to rise than stated, and the texture wasn't particularly light. I have made similar rolls from this site (Blue Ribbon Overnight Rolls) that are much better.

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Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

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Reviewed: Mar. 28, 2006

They tasted fine although very dense as they did not rise the second time. I don't know what I did????

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BUNNYTRACKS

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Reviewed: Mar. 26, 2006

Best rolls that I've ever had. These are constantly being requested. They're one of my specialties now.

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WICKYWOOWOO

Cooking Level: Expert

Living In: Dayton, Ohio, USA

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Reviewed: Mar. 2, 2006

This recipes is such a quick and easy recipe for a light, buttery melt-in-your mouth roll. My family just loves these rolls. If get an early afternoon I can put together a batch for dinner, and they also heat up really nicely. I have also used the dough to make great cinnamon rolls - you roll the dough out as directed and then spread with cinnamon, sugar, and raisins. You can then either cut into wedges and make cinnamon crescent rolls or roll the whole sheet, slice, and bake in a pan or on a sheet. If you bake it in a pan, you may have to adjust baking time and/or temp. I find that the cinnamon rolls in the pan do better with an occasional spritz of water, or with a pan of water on the bottom rack, since they seem to need longer in the oven to bake.

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M. B.

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Reviewed: Feb. 9, 2006

These were quite good. Little dense though. I had halved the recipe, I feel there should be a wee bit more water in the dough.

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VIVNIDHI

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Golden Crescent Rolls

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