Golden Crescent Rolls Recipe

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Most Helpful Positive Review

Jan 29, 2004

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.

—dagny21

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Most Helpful Critical Review

Nov 29, 2010

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....

—Camas Mom

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268 Ratings

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Sep 26, 2005

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!

—DivineHealth7

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Jan 29, 2004

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.

—JOY LYN

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Jan 07, 2004

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.

—LITTLEWEASEL

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Mar 11, 2008

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!!

—Cheesecakemama

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Apr 11, 2003

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.

—Cooking4TenOf Us

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Nov 14, 2003

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 over and over! A+

—JENNYJENN

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Nutrition

Calories
185 kcal
9%

Carbohydrates
24.4 g
8%

Cholesterol
27 mg
9%

Fat
8.2 g
13%

Fiber
0.8 g
3%

Protein
3.5 g
7%

Sodium
140 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Golden Crescent Rolls

Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
** Calories: 185
** Calories from Fat: 74

% Daily Value *
** Total Fat 8.2g 13 %
** Saturated Fat 2.9g 15 %
** Cholesterol 27mg 9 %
** Sodium 140mg 6 %
** Potassium 48mg 1 %
** Total Carbohydrates 24.4g 8 %
** Dietary Fiber 0.8g 3 %
** Protein 3.5g 7 %
** Sugars 5.1g
** Vitamin A 2 %
** Vitamin C < 1 %
** Calcium < 1 %
** Iron 14 %
** Thiamin 22 %
** Niacin 19 %
** Vitamin B6 2 %
** Magnesium 2 %
** Folate 36 %

* 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.