37 Reviews of To Die for Crescent Rolls

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.

From: rochsann

On Mar 26, 2005

Denser than store-bought, with a very nice flavor, and easy to make, this crescent roll recipe is a worthwhile one. Although the dough had spent several hours in the fridge, it was still manageable to roll out after a few minutes at room temperature. In fact, because it was chilled, it was easy to cut and roll into crescent shapes. Note: when rising on the baking sheet, the rolls need to be at room temperature completely before they are put into the oven to bake. Thank you, Rickie, for a great roll recipe!

From: Girl from India

On Mar 3, 2005

These are just too good for words. I made the dough the day before yesterday and made half the lot into 10 rolls yesterday with a sausage and cheese filling and today am planning to make Kittencal's Crescent Chicken Rolls. Thanks for this esp. as I live in India where we do not get ready crescent roll dough in India. So I thank you a million times over for showing me what we have been missing and for the fact that I can now try a host of other recipes that mention Crescent Roll Dough. How wonderful is that?!! Bless YOu!. :D Fay

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: CountryLady

On Feb 19, 2005

These were SO GOOD! I used the same method as Kitten & Laudee but did the kneading by hand. I baked half of the dough following your instructions - I used the other half of the dough to make Extra Cheesy Crescent Mozarella Wedges (#109423) by KC_Kooker. Thanx Rickie!

From: Sunshynetoo

On Mar 17, 2005

I used half for cinnamon rolls yesterday and the other half today for crescent rolls. Easy and yummy. This is a keeper. No more store bought for me. 8-)

From: Laudee

On Feb 11, 2005

Take a well-deserved bow for these wonderful rolls, rickie! Better than canned ones any day of the week ... and, easier, too! Made 'em for Kittencal's Crescent Chicken Roll dish, and boy, they went over big around here! I did what she did, and let them raise for 1 and 1/2 hrs, shaped, filled, and let raise again for about 30-35 min. Then, baked. Worked great for me, too! Thanks for this neat recipe, Hon ... It'll be a regular in my house! Laudee

From: cookin mimi

On Nov 13, 2008

I made a batch of these yesterday and they were easy and delicious! They turned out beautifullyand my family loved them!! Today, I am making a double batch for a dinner at the church. Thanks, rickie, for the wonderful recipe.

From: Brenda.

On Oct 28, 2008

Wow- delish! I mixed these up before work this morning and rolled and baked for dinner. They are truly wonderful. I was a little mathematically challenged with my first round of dough and got 8 wedges which really ended up too big, my second pan I got the cob webs out and got 12 rolls that baked up to be the perfect size. My dough was very moist so I added about 1/2 cup of additional flour, then kneaded on a floured board. When I rolled them out I also lightly dusted my board and let rise nearly 2 hours. They turned out perfect and I will make them often. My Grandma used to brush a little melted butter on hers and sprinkle with poppyseeds. Thanks for sharing- Made for PAC Fall 2008