To Die for Crescent Rolls

From: Chef #940306

On Sep 9, 2009

These are excellent! The only thing I would say is the recipe is a lot more complicated than it needs to be. I used 3 tsp. yeast and I made mine with canola oil instead of crisco and used room temp. water. I didn't beat the eggs and I just put everything in the bread maker on the dough cycle. There is no need to let rise overnight - a warm oven for about 1 hr. does great. I also forgot to spread with butter before rolling them - I'm glad I did, they are plenty rich without any extra butter I will make again and again!! Thanks for a great recipe!

From: muffinlady

On Aug 22, 2009

really good. I like the idea of making dough the day before as cleanup is then a snap. But it didn't taste better than others I have tried. Be sure and put point under rolls as otherwise it tries to unwind

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.