Melt in your mouth crescent rolls! This recipe takes a little time but is well worth the wait.
They were fairly easy to make, but I thought they lacked flavor. I used butter instead of an egg wash, but I don't think that made much of a difference. I think they need more salt. I tried the recipe a second time, and I made sure I used salted butter. I added another 1/4 tsp of salt to the recipe, and I also added some salt to the butter wash. The turned out great, and were a big hit at Thanksgiving. - 21 Oct 2002 (Review from Allrecipes US | Canada)
Very yummy! I made them in my bread machine on the dough cycle and they turned out wonderful! I am now using this recipe in place of pre-made crescent dough in other recipes. - 19 Oct 2002 (Review from Allrecipes US | Canada)
These are super crescent rolls! I was a bit worried about sugar being in the recipe, but it adds just a hint of sweetness, and they're still great with savory flavors, like gravy. They have a rich, buttery taste and a light texture. I've used the dough as a topping for casseroles and pot pies, and it works great. It puffs up in the oven more than you'd expect. You can also roll them up with bacon and cheese or tiny sausages before baking them and have a great snack. The time spent on these is worth it! (And it always seems to take my dough a little longer to rise than the recipe states.) Thank you so much for posting this recipe! - 27 Nov 2002 (Review from Allrecipes US | Canada)