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