Golden Crescent Rolls

    Golden Crescent Rolls

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    2hr40min


    302 people made this

    About this recipe: This is a great recipe for sweet, fluffy crescent rolls (kind of like a croissant but more dense).

    Ingredients
    Makes: 20 

    • 14 g active dry yeast
    • 180 ml warm water (110 degrees F/45 degrees C)
    • 100 g white sugar
    • 1 teaspoon salt
    • 2 eggs
    • 100 g shortening
    • 500 g all-purpose flour
    • 55 g butter, softened

    Directions
    Prep:25min  ›  Cook:15min  ›  Extra time:2hr rising  ›  Ready in:2hr40min 

    1. Dissolve yeast in warm water.
    2. Stir in sugar, salt, eggs, shortening, and 2 cups of flour. Beat until smooth. Mix in remaining flour until smooth. Scrape dough from side of bowl. Knead dough, then cover it and let rise in a warm place until double (about 1-1/2 hours).
    3. Punch down dough. Divide in half. Roll each half into a 12-inch circle. Spread with butter. Cut into 10 to 15 wedge. Roll up the wedges starting with the wide end. Place rolls with point under on a greased baking sheet. Cover and let rise until double (about 1 hour).
    4. Bake at 400 degrees F (205 degrees C) for 12-15 minute or until golden brown. Brush tops with butter when they come out.
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    Reviews and ratings
    Global ratings:
    (337)

    Reviews in English (336)

    by
    343

    Oh Yay! I've never made any kind of bread from scratch before, and I was really nervous about this one. I was simply ASTOUNDED by how easy it really was. Particularly rolling out the dough. And it rose so beautifully. I feel so accomplished and they taste wonderful! LATER NOTE: After making these several times, I accidentally discovered that letting the rolls sit an extra hour before putting them in the oven actually makes them significantly better. LATER LATER NOTE: I wanted a wheat roll one evening, so I substituted half the white flour for whole wheat flour, and the results were still excellent.  -  26 Nov 2002  (Review from Allrecipes US | Canada)

    by
    183

    These rolls are wonderful. I had to bake them at 325 degrees because the 400 degrees that the recipe calls for burned them at the bottom while failing to cook the top. Like other readers, I had to extend each rise for about an hour. I also substituted butter for the shortening (because of the health risks associated with shortening), and they still tasted great. I served them hot with honey butter, and they were a big hit! These are more dense than a croissant, but less dense than, say, a yeast roll. Yummy! Thanks for sharing!  -  26 Sep 2005  (Review from Allrecipes US | Canada)

    by
    135

    This recipe was made for a group of 120 in a commercial kitchen. We substituted whole wheat flour for half of the flour it calls for. The rolls turned out wonderful! Very delicious and easy to make.  -  16 Mar 2002  (Review from Allrecipes US | Canada)

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