Tuesday, October 13, 2009

Homemade Crescent Rolls

Since yesterday was Thanksgiving Day and the wife forgot to pick those crescent dinner rolls in a can like she usually does (thank God for that because I think they taste somewhere between a piece of soggy cardboard and an old sponge), I decided to make some from scratch. I can in all honestly say, they turned out darn good for my first attempt.


  • 1 (.25 Oz.) package active dry yeast (About 2 and 1/2 Tsp.)

  • 1 Cup warm water

  • 1 Cup butter or margarine (melted)

  • 1/2 Cup sugar

  • 3 Eggs

  • 1/2 Tsp. salt

  • 4 Cups all-purpose flour

In a small bowl, dissolve yeast in warm water. In a mixing bowl, beat butter and sugar. Add eggs, salt and yeast mixture. Stir in enough flour until dough leaves the sides of bowl and is soft (do not knead). Cover and refrigerate overnight.

Punch dough down. Turn onto a floured surface; divide in half. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place with pointed end down on greased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Brush a little milk across the top to promote browning and bake at 350 degrees F for 20-22 minutes or until golden brown. Remove from pans to wire racks.

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