This dip is ideal for gatherings on holidays, game days, or Halloween! Serve alongside crisp vegetables, crackers, pretzels, or tortilla chips.
| Prep Time: | 40 mins |
| Cook Time: | 15 mins |
| Additional Time: | 2 hrs 35 mins |
| Total Time: | 3 hrs 30 mins |
| Servings: | 24 |
| Yield: | 24 rolls |
Ingredients
- 2 (.25 ounce) packages active dry yeast
- ¾ cup warm water (110 degrees F/45 degrees C)
- 4 cups all-purpose flour
- ½ cup white sugar
- ½ cup butter, cut into pieces, at room temperature
- 2 large eggs
- 1 teaspoon salt
- 4 tablespoons butter, softened
- 2 tablespoons butter, melted, or as needed
Instructions
- Dissolve yeast in warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
- Combine 2 cups flour, sugar, butter pieces, eggs, and salt in a bowl; add yeast mixture and stir until well combined. Mix in remaining 2 cups flour until smooth. Scrape dough from the sides of the bowl and mix to incorporate. Cover and let rise in a warm place until doubled in volume, about 1 1/2 hours.
- Punch down dough, then divide in half. Roll each half into a 12-inch-wide circle. Spread 2 tablespoons softened butter over each circle, then cut each circle into 12 wedges.
- Starting at the wide end, roll one wedge toward the point to form a crescent. Place onto a greased baking sheet with the point facing down. Repeat to shape remaining rolls. Cover and let rise until doubled in volume, about 1 hour.
- Preheat the oven to 400 degrees F (200 degrees C).
- Bake in the preheated oven until golden brown, 12 to 15 minutes. Remove from the oven and brush tops with melted butter.
Reviews
They turned out really good. I will definitely make again.
I made this recipe in the bread machine and used the full 4 cups of flour. After the dough cycle was done, I rolled it out and divided it into 2 balls. I rolled and cut each ball into 8 wedges.
I cut the recipe in half. Baked at 350 for 15 minutes. These were beautiful and delicious.
This was the best crescent rolls ever I haven’t tried many others though
These were absolutely delicious! Wonderful for the thanksgiving feast we had and were a total hit for the whole family! My advice to anyone making this is to cool at a lower heat like 325-350 so the bottoms do not burn thank you for this lovely recipe!
These did not work out. The dough did not rise either time. End result dense kind of flavorless rolls.
They turned out kinda dense, but really tasty. I had to substitute the eggs with 21/2 tsp baking soda mixed with 2 tbls vinegar tho, due to an allergy. Very good!
Wow! This is the easiest bread I’ve ever made! I’ve made half the recipe twice today, the first time following the recipe exactly (except that I’m using a low carb flour) and my results were amazingly good. The bottoms of my rolls were a little dark so I reduced the oven temp to 375 for the second batch. My yeast didn’t rise as much as it should have on the first try so I mixed the salt in with the flour the second time, having read here and there that yeast doesn’t like salt in direct contact – worked great! The second rise was perfect. One other change I made, since I’m in low carb mode, is that I reduced the amount of sugar to only what would make the yeast happy. I will be making this recipe many, many times. Thank you SO much!
Followed the recipe except fo two things. Did not spread butter on the dough and did not grade the pans. I have som pro pizza pans and the turned out great. First try for a croissant.
LOVE these rolls. I have made them dozens of times and they are always a hit. To save time. I sometimes do balls instead of crescents – perfect every time :).
I made these 3 x and they never turned out. I have experience making fresh breads and I just couldn’t get the recipe to work.
I made these Crescent Roils for the first time. Very delicious and light, a little sweet like a dinner roll. Everyone in the Philippines enjoyed these rolls. With that said, I believe the recipe say’s to roll out half of the dough into a 12 inch round. I had enough dough to roll out into a 20 inch round, so the dough was thin enough to roll into a Crescent Roll. I ended up making more Rolls, then what it said it would make. But hey we love them. Also I sprinkled some garlic powder on them after brushing the butter and before rolling them into the Crescent Shape. My other thought, I could make these into light fluffy Cinnamon rolls, by putting sugar and cinnamon inside of them.
I used half recipe and made a Pumpkin Pecan Braid and then crescent rolls. Family loved them.
Really good as a loaf or rolls. Made it in my bread maker dough setting and divided into rolls to rise
I let it raise longer like others suggested and added whole wheat and a tad more butter. Did the dough in the bread machine and it came out lovely. I’ll be doing this again soon as I also wanna try it as a cinnamon roll. I’ll reduce the sugar a bit for the bread rolls next time though…a bit too sweet for me but hubby loved it.
It tastes amazing I love it
It was ok. Very sticky and had to add more flour. Didn’t say how long to knead. Did bake at 350 for ten minutes. Will look for better recipe.
Very good. My family loved them.’ I ended up putting beef hot dogs in a few of them. Thank you !
No I didn’t make any changes and yes I will make it again!
Amazingly delicious, i put some chocolate chips in the middle and they turned out so yummy!!
Easy to make, nice sweet flavor. Will make again 🙂