9 Reviews of Crescent Roll Dough (Bread Machine)

From: mummamills

On May 9, 2007

these were easy and great! very very close to the pillsbury rolls I tried in the states. The only thing I would add is that I basted them with melted butter when I took them out of the oven, and I really think it makes a whole heap of difference between a nice roll, and the pillsbury roll thanks Lovin' Now post more recipes!!!!!

From: JustJanS

On Nov 10, 2007

We are currently staying with mummamills and I got to try rolls made with this dough today. The first time mumma had made and baked them filled with bacon and cheese, the second time she formed them into what I am told is the usual crecent roll. I was really suprised howmuch I enjoyed the sweetish dough with the savoury filling and the regular rolls were great warmed with our dinner.

From: Chef floWer

On Nov 20, 2007

Yum Yum Yum! I had to try this recipe because it was so talked about in the Aussie/Kiwi thread. I kept to the recipe as written but used egg substitute and I took mummamills advice and brushed the buns with butter. The whole group agreed they were the so yummy and one of the best sweet dinner bun they have ever had. Thank you Lovin' the 'Zaar

From: Amanda in Adelaide

On Aug 17, 2008

I love that this is a bread machine recipe and I made it on a Friday night for Saturday breakfast. They disappeared very quickly the next day - I think my 15 year old son ate about 8 of them in one day!! It was eventually a lovely soft, rich dough, but I found that I had to add about 1/4 cup more liquid than stated to get there. I also cut down the sugar by more than half, yet they were still too sweet for my taste. All in all, a good recipe that I will use again - but with my modifications. Thanks for sharing.

From: Doods

On Jun 21, 2008

We loved this recipe. The rolls are so soft and airy. This recipe will take the place of the roll recipe that I have used for years.

From: ScarlettWannaB

On Dec 22, 2008

I've made these twice now and both times they turned out great. You really need to watch the time in the oven though because they go from very light to dark brown real quick. I set my timer for ten minutes and then just watch them for the next couple to make sure they come out perfect.

From: tudon

On Sep 20, 2009

this is the softest roll! i made a double batch, and didnt have nearly as many as i thought i would have left over to freeze they thawed and reheated well too

From: 3KillerBs

On Jan 27, 2009

This could not have been easier to make. It was incredibly light even though my kitchen was a bit cold that day. Very tasty too — though a bit sweet for a non-dessert roll. A note though — the time on the recipe does not reflect the actual time from measuring things to rolls on the table. My machine is 90 minutes on the dough cycle alone and then there is the second rise. Think about 3-4 hours total.

From: Kate Cooks

On Jan 11, 2009

I used this recipe to make pigs in a blanket. I roll out the dough in a circle and cut triangles. Then, I roll the little smokies in the dough. Depending on how thick you make it, this recipe can be used for 2 packages of little smokies.