To Die for Crescent Rolls

From: Sweet Baboo

On Apr 4, 2008

What a treat these rolls were! Much as we all love the crescent rolls that come in the tube, for health reasons I wanted to find a satisfactory alternative, and this recipe delivers. I used white whole wheat flour, and substituted 1/2 cup of oil for the Crisco, and the rolls were still light and delicious. I used half the dough for rolls, and the other half as a pizza crust..worked well. I particularly love the convenience of making the dough ahead, a real plus for holiday meals.

From: JuJuBeJen

On Jan 2, 2008

This recipe completed my Christmas dinner this year and they were delicious! Thanks so much for sharing your recipe with us Rickie! Jenn

From: KITTENCAL

On Jan 29, 2005

After reading Heather's review on my Crescent Chicken Roll's I decided to try this recipe, and boy I am not sorry that I did! I did not leave the dough overnight in the fridge, I rose it for 1 hour and a half in a warm oven, then shaped them and rose them for 35 minutes. I used 3 tsp yeast and butter flavor Crisco. I heated the sugar and salt in with boiled water along with the Crisco until completely dissolved., then let cool until just warm. I made the dough on my Kitchen Aid mixer. This is one of the better recipes for Crescent rolls that I have found, and will be using your recipe very often. Thank you for posting...Kittencal

From: carolanne

On Jan 10, 2004

Totally wonderful! Thank you. Actually I used them for a Pampered Chef recipe in place of Pillsbury refrigerated crescents. I could have gotten away with half the recipe.