Golden Crescent Rolls

Golden Crescent Rolls

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"This is a great recipe for sweet, fluffy crescent rolls (kind of like a croissant but more dense)."
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3 h 10 m servings 181 cals
Serving size has been adjusted!

Original recipe yields 20 servings



  • Calories:
  • 181 kcal
  • 9%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 24.4g
  • 8%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 173 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  1. 307 Ratings

Most helpful positive review

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. ...

Most helpful critical review

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....

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. ...

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 ...

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 t...

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 Roll...

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 ...

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.

These rolls were VERY good and VERY easy to make! I brushed a little egg white on top of each roll which added a nice browness. They were a hit at my family Christmas party. I will bake them ove...

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 ...

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