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Best Crescent Roll Recipes

Best Crescent Roll Recipes


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Top Rated Crescent Roll Recipes

Refrigerated crescent dough makes this pecan bar recipe simple and quick to prepare.This recipe was the grand prize winner of the Pillsbury Bake-Off Contest in 1973.Recipe courtesy of Pillsbury.Every other winning recipe from the Pillsbury Bake-Off.

Roll up a cheesy bacon and potatoes mix in crescents for an awesome appetizer.This recipe won the Pillsbury Bake-Off Contest in 2013.Recipe courtesy of Pillsbury.Every other winning recipe from the Pillsbury Bake-Off.

Here’s a chicken recipe that comes together in a snap from Justin A. Turner, a 10-year veteran with the City of Atlanta Fire Rescue Department. It’s a stick-to-your-ribs meal that satisfies at the end of a long, hard day.Click here to see America’s Best Firehouse Chefs.

The crescent roll exterior makes these dumplings buttery and flakey. Dip them in caramel sauce or serve with homemade ice cream for an additional treat.


Crescent Rolls

In a small saucepan, heat milk over medium-low heat just until bubbles form around edges of pan. (Do not boil.) Remove from heat, and add 1 cup butter. Cover and let stand until butter is melted.

In a small bowl, stir together sugar, ¼ cup warm water, and yeast. Let stand until mixture is foamy, about 5 minutes.

In a large bowl, beat milk mixture, eggs, and salt with a mixer at medium-low speed until combined. Add yeast mixture, beating until combined. Gradually add 4 cups flour, beating until smooth. Beat in enough remaining flour to make a soft dough.

Turn out dough onto a lightly floured surface, and knead until smooth and elastic, 6 to 8 minutes. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 1 hour.

Line 2 large baking sheets with parchment paper.

Turn out dough onto a lightly floured surface, and divide in half. Roll each half into a 15-inch circle. Using a sharp knife or pizza cutter, cut each dough circle into 12 wedges. Starting at long end, roll up each wedge, and shape into a crescent, pinching end to seal. Place crescents 2 inches apart on prepared pans. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 1 hour.

Bake until lightly browned, 15 to 18 minutes. Let cool on pans for 5 minutes brush with melted butter. Serve warm.


70 Amazing Things To Do With Crescent Rolls

If you have one ingredient on hand at all times, it should totally be crescent rolls.

Looking for more versatile ingredients? Try our next-level ways to use puff pastry.

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Crescent rolls x pulled-pork = this heaven.

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Is it even a party without these?! NOPE.

What better way to eat leftovers than stuffed inside a crescent roll?

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So easy you could probably make it in your sleep.

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Because one giant cinnamon roll is obviously better than one regular sized cinnamon roll.


Flaky Buttery Crescent Rolls

These croissant look-alikes are buttery, indulgent, and not at all difficult to make. A few simple folds and an overnight rest before baking ensure great depth of flavor and tender, flaky results.

Ingredients

  • 3 cups (361g) King Arthur Unbleached All-Purpose Flour
  • 1 1/4 teaspoons (8g) salt
  • 1 teaspoon baking powder
  • 2 teaspoons sugar
  • 2 teaspoons instant yeast
  • 20 tablespoons (283g) cold unsalted butter*, divided
  • 1 1/2 cups (340g) ricotta cheese, full-fat or part-skim

Instructions

To make the dough: Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. Whisk together the flour, salt, baking powder, sugar, and yeast.

Cut the cold butter into pats add half to the flour mixture and mix until the butter is in pea-sized bits. Add the ricotta and mix until the dough comes together and cleans the sides of the bowl. Add the remaining butter and mix briefly, until it's incorporated but remains in pea-sized chunks.

Turn the dough out onto a floured work surface. Pat it flat and fold it over on itself (a bench knife or bowl scraper helps) until it comes together.

Sprinkle with flour and roll the dough into a 10" x 16" rectangle. Starting with one of the short ends, fold the dough in thirds like a business letter. Rotate the dough 90° and turn it over. Dust with flour and roll out once more, folding in thirds once again. Divide the dough in half, wrap each half separately, and chill for at least 30 minutes, or as long as overnight.

Perfect your technique

Flaky Buttery Crescent Rolls

To shape: Working with one piece of dough at a time, roll into a 9" x 18" rectangle with a short side facing you. Cut the dough in half across the equator, then into 3" vertical strips to make six rectangles. Cut each rectangle diagonally to make two long triangles. With the triangle’s short base facing you, roll each piece of dough into a spiral toward the tip. Place the 12 rolls, tip side down, on the prepared baking sheet and bend into a crescent shape. Repeat with the remaining dough to make 24 rolls.

Cover the pans with greased plastic and let the rolls rest for 3 to 4 hours. They won’t rise noticeably that’s fine. Toward the end of the rise time, preheat the oven to 375°F.

Uncover the rolls and brush all over with the beaten egg topping. Bake for 20 to 25 minutes, until golden brown. Remove from the oven and serve warm, or cool to room temperature and then wrap and store.

Store any leftovers tightly wrapped at room temperature. To reheat, place the unwrapped rolls on a pan, tent lightly with aluminum foil, and bake in a preheated 350°F oven for 7 to 10 minutes, until the rolls are hot.

Tips from our Bakers

In the blog linked to this recipe, PJ Hamel demonstrates a different method of rolling and shaping, by rolling circles of dough, then cutting it in to wedges before rolling into crescents. Either method makes beautiful, delicious, buttery rolls.


Recipe Summary

  • 2 (.25 ounce) packages active dry yeast
  • ¾ cup warm water (110 degrees F/45 degrees C)
  • ½ cup white sugar
  • 1 teaspoon salt
  • 2 eggs
  • ½ cup butter, room temperature
  • 4 cups all-purpose flour
  • ¼ cup butter, softened

Dissolve yeast in warm water.

Stir in sugar, salt, eggs, butter, 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).

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).

Bake at 400 degrees F (205 degrees C) for 12-15 minute or until golden brown. Brush tops with butter when they come out of the oven.


Best Crescent Roll Recipes from Scratch

Offering several homemade bread recipes including my popular homemade fruit bread recipes.


HOMEMADE CRESCENT ROLLS
FROM SCRATCH

1 cup homemade mashed potatoes
1 (.25oz) pkg active dry yeast
1-1/2 cups warm water
2/3 cups white sugar


2/3 cup shortening
2 eggs
1-1/2 tsp salt
6-1/2 cups flour
1/4 cup homemade unsalted butter , melted

In a large bowl, dissolve yeast in warm water. Let stand until creamy, approximately 10 minutes.

When yeast is ready, mix in the mashed potatoes, sugar, shortening, eggs, salt, and 3 cups flour. Stir in the remaining flour, 1/2 cup at a time, until dough has become stiff but still pliable.

Turn dough out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. At this point, you may use a dough hook on your mixer instead of hand kneading.

Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with plastic wrap and place in a warm area, letting the dough rise until doubled in size.

Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough in half, and form into 12 inch rounds. Brush generously with melted butter, and cut each circle into 8 wedges.

Roll wedges up tightly, starting with the large end. Place on lightly greased baking sheets with the points underneath, and the ends bent to form a crescent shape. Cover, and let rise for 1 hour.

PREHEAT oven to 400 degrees. Cover rolls loosely with foil and bake for 15 to 20 minutes, removing the foil 1 minute before they are done or until golden brown. Brush with melted butter. You may also mix cinnamon into the butter, and top with sugar

Do You Want To Use A Bread Machine?

I cut all the ingredients in half, put everything in the bread maker and processed on the "dough" cycle. I use one full tablespoon of yeast as per my machine manufacturer's recommendations, and I have exchanged whole wheat flour for half of the flour. So bake away.


Best Crescent Roll Recipes

Cheesy Pesto Crescents - This cheesy pesto crescent roll recipe makes a great snack or appetizer!

Strawberry Crescents - Looking for a quick dessert recipe? We love making this Strawberry Crescents Recipe. It is a hit with kids and adults alike.

Peach Pie Crescents - Just 3 ingredients and 15 minutes to make these fruity crescent treats! The peach flavor makes them perfect for summer!

Pumpkin Pie Crescent Rolls - This Pumpkin Pie Crescent Roll recipe is great when you want a taste of pumpkin pie, but don't want to spend the time to bake an entire pie. Quick and easy dessert recipe.

Fruit Filled Crescent Cups - there are so good you will never believe they were made with crescent rolls. Easy to make for dessert when you have unexpected guests.

Turkey and Cheese Stuffed Crescents- My kids love having this for a quick lunch or snack. This turkey and cheese crescent roll recipe is cheesy, filling and super easy to make.

Apple Pie Muffins using Crescent Rolls - My kids helped me make these so you know they are simple! They make a great breakfast.

Pepperoni Pizza Crescents - My kids made these pepperoni pizza crescents themselves. Easy and delicious.

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The Best Crescent Roll Casserole of the Year

The Best Crescent Roll Casserole of the Year is everything you'd expect from an easy casserole recipe -- delicious, simple, and ready in no time. This delightful recipe makes dinner a breeze to conquer any night of the week. Start off with a can of crescent roll dough, and the basic ingredients for a sausage pizza casserole. Then, it's only a matter of minutes before you can throw this dish in the oven. Once it bakes, you'll have the tastiest, meatiest, cheesiest, casserole in existence. And did we mention the flaky crust? This is one crescent roll casserole your family will adore time after time -- what could possibly be better?

Ingredients

  • 1 1 / 2 cup shredded Mozzarella cheese
  • 1 / 2 cup sour cream
  • 1 (8-ounce) can crescent roll dough
  • 1 pound ground sausage
  • 1 cup tomato sauce
  • 1 / 4 teaspoon dried Italian seasoning

For more recipes like this, try these 23 Easy Recipes Using Crescent Rolls

Instructions

Preheat oven to 375 degrees F. In a skillet, cook ground sausage until brown and thoroughly cooked. Drain excess oil and set aside.

Meanwhile, separate crescent roll dough into 8 triangles. Place the dough in an ungreased 9-inch pie dish with narrow tips overlapping the rim of the dish. Mix sour cream and 1 1/4 cups shredded cheese together.

Spread sour cream and Mozzarella mixture onto prepared crescent roll dough, top with cooked ground sausage and spread tomato sauce over the top. Fold crescent roll dough over so the tips are in the center of the dish, try not to overlap. Sprinkle with remaining 1/4 cups cheese and dried Italian seasoning.

Bake for 20 - 25 minutes or until golden brown. Enjoy!

If you love Italian, you'll want to see our collection of 26 Can't Miss Italian Casserole Recipes

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Don't you just love simple, tasty recipes that your family will love? The Best Crescent Roll Casserole of the Year recipe is all of that and more. It's a "one pot wonder" for easy clean up, ( I know, you have to saute the sausage in a skillet, but come on), tastes like a pizza, so what's not to love there. Serve it with a tossed salad, and if you insist, a green vegetable, and bing bang boom dinner is served.

Omg yum! I love just about anything with sausage in it. this is kinda like a family sized calzone, only flakier and quicker to make. Spicy sausage or a blend of your favorite sausages would be amazing in this dish and although tomato based sauces really don't agree with me, I'm thinking some chopped tomatoes in its place would work out great. I can see why this is called the best crescent roll casserole and I can't wait to try it.

This is such a simple recipe, and I know we will love it. I might use pizza sauce instead of tomato sauce. Crescent rolls are such a great starter for lots of main dishes, appetizers, and desserts. Thank you for another recipe in my crescent roll file. We will be enjoying these for dinner next week.

This is a great family-friendly recipe!

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The History of the Canned Biscuit

The first crescent roll pastry can be traced back to the 1400s in Austria where breakfast pastries called kipfel, were made with Brioche and were much denser and less flakey than the modern, Americanized croissant.

Marie Antoinette was said to enjoy kipfel in private when she married King Louis XIV, as she was unable to have any public ties to her homeland of Austria upon their union, and this delicacy reminded her of home. Rumor has it that pastry made its way to France, in part, because of Antoinette. Sweet pastries, a delicacy only enjoyed up until then by royalty and the like, became accessible to the common folk by the late 19th century and cafe culture in France began to include many craft pastry shops.

Fast Forward to present day, and our manufactured version of crescent rolls that come in a refrigerated tube at your local grocery store. How did this version spark into being? The former director of manufacturing for the refrigerated division at Pillsbury, Lowell Armstrong, and chemist, Lively B. Willoughby worked together during their time at Ballard & Ballard Co. to create and patent the first refrigerator biscuit dough in the 1930s. The product was first named, Ye Old Kentuckie Buttermilk Biscuits, and the patent lasted until 1948, at which point any company could make and sell the product.

Pillsbury eventually bought Ballard & Ballard Co. in 1951, expanding the product line of refrigerated products and continued to use the original process created by Willoughby. Back then, the originally marketed shelf life of the biscuits was about 2 weeks, but this has since increased to a shelf life of 2 to 3 months.


Recipe Summary

  • ¾ cup butter, room temperature
  • 1 (16 ounce) package small curd cottage cheese
  • ⅛ teaspoon salt
  • 2 cups all-purpose flour
  • 1 cup grated Parmesan cheese, divided

Blend butter, cottage cheese, and salt in a large bowl. Gently mix in flour. Dough will be sticky. Divide dough into 4 equal balls. Cover and refrigerate until chilled, at least 1 hour.

Preheat an oven to 400 degrees F (200 degrees C). Grease a baking sheet.

Flour a surface lightly and roll 1 ball of dough into a circle using a rolling pin. Sprinkle the circle with 1/4 cup of Parmesan cheese. Using a knife or pizza cutter, cut the circle into 8 equal pieces. Take 1 slice of dough and roll into a crescent shape, starting with the wide end and finishing with tucking the triangle tip under the roll. Place on the baking sheet. Repeat with the rest of the slices and dough balls.

Bake in the preheated oven until golden brown, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.


Recipes

I have been falling in love with my mixer and using it non-stop. Seriously, I've considered knitting it a sweater because I adore it so much. With my new mixer I have tried out various roll recipes and I just have to share the one that I think is the absolute BEST. Not only is the recipe easy, but they come out so soft and buttery and they just melt in your mouth.

  • 2 c warm water
  • 2/3 c nonfat dry milk powder
  • 2 Tbsp dry yeast
  • 1/4 c sugar
  • 2 tsp salt
  • 1/2 c butter
  • 1 egg
  • 4 1/2- 5 c all purpose flour

  1. In a Kitchenaid mixing bowl, stir in warm water and nonfat dry milk powder until it dissolves.
  2. Add yeast, then sugar, salt, butter, egg, and 2 cups of flour.
  3. Mix on low speed until ingredients are wet, then 2 minutes at medium speed.
  4. Add 2 more cups of flour, mix on low speed until ingredients are wet, then 2 minutes at medium speed. (You can switch your attachment to the dough hook at this point for easier mixing.)
  5. Add 1/2 cup flour again, mixing on low speed until wet, then 2 minutes at medium speed. You can add an additional 1/2 c if your dough is still too wet but I usually stop at 4 1/2 cups of flour total.
  6. Dough should be soft, not overly sticky, and not stiff.
  7. Scrape the dough off the sides of the bowl and pour about 1 tablespoon of vegetable oil around the sides of the bowl so that the bowl is coated.
  8. Spray some plastic wrap with non-stick coating and place the plastic over the bowl. Allow it to rise in a warm place until the dough doubles in size and rises to the top of the bowl.

11. Using a pizza cutter, cut the dough into 16 even slices.

And if you're new to making rolls (which I was until just a few months ago) there are some great tips that you can find on my friend, Ali's website HERE.

So get baking to warm up your home and your tummy during this VERY cold winter!

106 comments:

These look fabulous. so soft and tender! As soon as our oven is repaired, I'll be trying my hand at these. Yum-o!

I freeze them before I bake them . Put them on a wax paper lined cookie sheet and put it right into the freezer. Once frozen you can put them into freezer safe bags. I do the same with cookie doughs. I use a mini ice cream scoop to scoop the dough out evenly, freeze them on a tray and then bag them up. It comes in very handy around the holidays :)

Do you freeze them before or after letting them rise? I've tried to freeze rolls before and they didn't rise well after thawing.

In regards to freezing, if you follow the link in the comment below (by Shelby), that recipe says to double the amount of yeast and then freeze before the 2nd rise.

I haven't tried freezing them but it sounds like all these other comments here give a lot of great information. If you do freeze them, could you let me know how they turn out for you? Good luck!

I just saw this recipe "pinned" on pinterest from another friend. I had to come to your page to see what it was all about

as I love bread! I hope you'll keep posting, I can't wait to try these rolls out!

Mine didn't rise at all if I froze them after the first rise, so they were dense and small. I'm going to try doing both rises, then freezing -- I think that will work better, especially if you are freezing half of this recipe (don't need 36 rolls) and can't add more yeast part-way through.

I have only frozen them AFTER baking them. And when reheated, they've turned out as perfect as the day I originally made them. I've also made them adding Cheddar or Parmesan cheese at the end of the mixing process and the people have gone WILD with them. ��

instead of using water and powdered milk, could you substitute milk? These look great, I can't wait to try them!

I was told by a woman that the reason for using powdered milk is that milk has enzymes that will mess with the rolls in some way (not sure exactly how). Anyway, so to fix the enzyme problem, scald the milk. So, scalded milk is a substitute for powdered milk and powdered milk is a substitute for scalded milk.

I had asked my friend who shared this recipe with me the same question- she said that there was just something about the powdered milk in the recipe that made the rolls super soft and yummy. I took her word for it so I've not tried to substitute the milk. Good luck with the recipe!

I'd like to hear from anyone who has tried the scalded milk. And how exactly do you scald milk? Sorry if that's a stupid question. My son cannot have powdered milk, but is ok with regular milk.

I used reg milk, unscalded (though I buy hormone free milk, so I don't know if that helped or not). I did warm the milk up enough to proof the yeast with though. I'd also recommend, proofing the yeast with the warm milk (or water) and sugar for 5 mins. (the sugar feeds the yeast). And, salt will kill the yeast a bit, so I add that in last (just sprinkle it in after the first two cups of flour have gone in).
This is a great recipe! The rolls turned out wonderful! Thanks for the post!

I just made these with 2% organic milk as I don't have dry milk powder and didn't feel like going out to get it, also used 1/2 all purpose flour and 1/2 whole wheat flour. It came out so nice, fluffy, light and delicious! The boys can't stop eating them! I was thinking to freeze them (I like to freeze baked already), but I don't think I will have any left to freeze. Thanks for such a great, easy and yummy recipe!

I forgot to say that I also didn't scalded the milk, just warmed it up a little, just to get lukewarm. Not sure what is the enzyme problem with the milk and baking, but I have used milk in several bread/rolls recipe and never had any problem.

My understanding regarding scalding milk is that it is a hold over from older recipes that used unpasteurized milk. however in regards to bread making I did recently learn that scalding the milk serves a more scientific purpose. The whey protein in milk can weaken gluten and prevent the dough from rising properly. Scalding the milk deactivates the protein so this doesn't happen.

You can scald milk by heating on medium until a film forms on the surface. You can remove the film. This happens prior to the milk coming to a boil. Let the scalded milk COOL OFF to lukewarm (or cool) before using in recipe.

I love my kitchen aid. Have you shredded chicken in your kitchen aid yet? I simply cook about 6 pounds in my crock pot over night then int eh morning get it out, toss it in the mixer with the paddle and shred it all in a matter of seconds. Then I freeze it small freezer bags and it's cooked and ready to add to casseroles and soups.

These rolls look heavenly! I think I'll make them tomorrow. I've seen so many great ideas for cute food (for kids or parties) that use crescent rolls, but I don't like to get the store bought ones often they are so full of yucky stuff. How great to stumble upon a recipe.

What a great idea! I will have to try that the next time I need to shred chicken.

I hope the roll recipe turns out for you. Good luck!

I seen that you could shred meat like that on pinterest so i tried it with chicken and i was so amazed how fast it worked!

For this reason alone, I wanted a kitchen aid mixer. Everything else is just a perk, lol! After hand shredding almost 10 lbs of chicken for freezer cooking.. I vowed I would never hand shred again!

Don't know if you're aware, but with one minor change (1/3 c. butter instead of 1/2 c. butter) this is the official Lion House Roll Recipe. Even the wording in some of the directions is almost identical. It is a delicious recipe and I highly recommend it! :) http://ldsliving.com/story/4234-lion-house-recipes

Hi, thank you for your comment. I did know that this was a Lion House recipe. Like I said in the intro- I had been trying various roll recipes and this one was my favorite with the exception of the butter being changed (as a friend recommended it to me) and I also reduced the amount of flour to my personal taste. Then I did my own instructions for rolling the dough into crescents. I just decided to repost the recipe with the changes and my own pictorial to make everything easy to find in one place. Hopefully that will be helpful to novice bread makers like myself. Thanks again!

Hmmm, I just found powdered buttermilk, do you think that would work? I got it because I never use up all the buttermilk after a recipe. I may try it and let you know!

I have never tried it so I'm not sure. Let me know how it turns out for you though! I'm curious now. :)

I just made these tonight and they were not very soft and buttery ( I am not sure what i did wrong. Is the butter used meant to be whole (not melted) or melted? I was unsure so I melted it. I do not have a kitchen aid (I really want one) so I had to mix everything by hand. I wonder if maybe i over worked the dough. I will try again and fingers crossed that it works.

I just have my butter soft at room temperature and then add it in. You might be right about the kitchenaid mixer making the difference. Do you know someone who has one? Maybe you can try the recipe at a friend's house and see if that works better for you. Good luck!

Also, make sure your liquid isn't too hot- if it is it will kill your yeast and make it so your dough doesn't rise. That might explain why it wasn't soft.

Hot melted butter will also kill the yeast.

Another solution, if you don't have (or can't afford) a Kitchenaid, is to use a bread machine. I use a bread machine to knead my dough, and it always does a great job. The problem, if you're doing it on your own, is that you have to knead for the appropriate amount of time (just mixing by hand probably won't do the trick). Personally, I prefer to have a machine do it, even though I'm old-fashioned in other respects. :) The reason your dough wasn't appropriately fluffy was probably due to an insufficient amount of kneading. The recipe worked out really great for me with a bread machine.

Do you place the items in the bread maker in the order listed in the above recipe? I am very new to this and I keep reading that salt kills the yeast??

Yep, salt kills yeast, that's why you don't put it in the milk alone with the yeast, and make sure that it is on top of the flour. Part of the reason for putting salt in is to keep the yeast under control later.

hmmmm. salt going in after flour would have been a helpful hint before I started making them. crossing my fingers it still turns out though

If you don't have a kitchen aid OR a bread machine just use a wooden spoon to stir. Don't use a hand mixer. It'll give you a super shoulder workout, but it won't overwork it. When your dough is getting too stiff to stir by hand, You'll also just have to toss the dough out on the counter and knead away! You can work the rest of your flour in while you knead if necessary. Pretty 'old fashioned' but a safe bet it should turn out okay.

Iodine salt kills yeast also any liquid that is too hot will kill the yeast. Including butter that is too hot.

Has anyone tried these with whole wheat flour instead of white flour?

I haven't but if you try it, let me know how it turns out.

I just tried them today with almost 1/2 whole wheat flour. They were awesome! Still fluffy and moist and buttery soft. I prefer the taste of bread with at least a little whole wheat flour. I made 3 different batches and I weighed my measured flour, and they turned out best when I added these amounts: 325 grams whole wheat flour, 400 grams all-purpose flour. It worked out to be about 5 cups flour, total.

Oh. and the 1/2 cup of melted butter? I brushed them generously after baking and I almost used it all up with the 3 batches.

I made these tonight, I don't have the mixer but it worked out great anyways! Love this recipe I will never by store bought rolls again!

That is so awesome! I'm so glad to hear it!

I've never tried it but I'm sure you could.

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I've tried this recipe twice, but I can't get mine to rise. I'm sure it has to do with how I'm adding the yeast to the dough. It's supposed to be added directly to the warm water/dissolved milk right? Any suggestions? Should I mix it with the instant milk and warm water mixture before adding the rest of the ingredients? We love crescent rolls, so I'm really trying to get this recipe to work for me. Thanks!

Let's figure this out! Is your yeast past it's expiration date? Make sure your water is not scalding hot- it will kill the yeast. Also, are you melting your butter? If you melt it in the microwave and pour it in hot that could kill the yeast as well. I try to use room temperature softened butter. But if I forget to leave the my butter out, I might microwave it for a few seconds until its softer and then let it cool for a few minutes before I add it in. As for the order in which I add things: I always add the milk powder to the water first and mix until the powder dissolves. Then I add the yeast, and then the sugar. Mix it up at this point and feel free to let it sit for a minute. It should start to foam a bit and give off that yeasty smell. Then in the order listed above, continue to add in the rest of the ingredients, mixing as you go. Good luck!

kim another tip for getting you dough to rise it to make sure that you kitchen is nice and warm. I have noticed that when using yeast if my house is not warm enough the yeast will not rise properly.

I have used my crockpot on the keep warm setting to get dough to rise. or I leave the oven door open and oven on a low temp and set the rising dough on the door. not safe with young kids so I started doing the crockpot thing and it usually works well

my laundry room is the best room for dough to rise. silly I know but everytime it works. Ive tried everywhere else in my house and thats the best room for me. I just put it on top of my dryer.

hi lynn how long do you leave the dough rising

About an hour each time or so that it doubles in size. The warmer your kitchen, the faster it will rise. Good luck!

I just made these tonight and they are fantastic. I baked half of the batch and froze the other. My kitchen just does not get hot (I know, terrible right :D) so I have had problems with my bread rising in the past. To fix this, I preheat my oven to its lowest setting (I think it is about 170) and then turn it off as soon as it beeps. I put a small glass dish of water on the bottom and place whatever I want to rise on the lowest shelf I can get it so it won't pillow up and hit the top. The water keeps the dough nice and moist without getting crusty before it is ready to be used. :) Thanks so much for this recipe.

I'm so glad you like the recipe! How did freezing turn out for you? I haven't tried it yet but I should since the recipe makes so many and they really are best fresh out of the oven.

I do the same thing - let my dough rise in the oven. I cover it with a damp cloth instead of plastic wrap and it never dries out. Be sure that once the oven is heated to 170, turn it off and don't open the door until your dough has risen. Thanks for a great recipe!

I put my dough in my car to rise. works great every time

Lynn, these are by far the best rolls I have ever made! I have been baking for a long time and these come together fast and the result is just awesome. I added cinnamon and sugar to the second half of the dough rolled them the same way. Once baked I drizzled a light glaze on them and can I say. YUMMO. I can't wait to have one in the morning with my coffee! Oh and I love how giddy you are over your kitchen Aid. I too got one for Christmas. Lovin' mine too! ) Thank

Thanks Debbie! I'm glad that an experienced baker likes the recipe. ) Haha, I'm still giddy over my kitchenaid. And your dessert sounds delish. I will have to try that out.

These were real easy and super yummy! I wonder if I could use this dough for cinnamon rolls? Thanks for posting!

Yes! You can! I usually split the dough in half and use half to make rolls for dinner and then use the other half to make cinnamon rolls for dessert. I just roll the 2nd portion out into a rectangle shape, then mix melted butter with cinnamon and sugar and slather it on. Roll it up and then I use dental floss to cut the cinnamon rolls out so it doesn't squish them the way a knife would. They are tasty!

Can I ask how much sugar and cinnamon you add to the melted butter to make the cinnamon rolls, the recipe looks great and I really want to try to make the cinnamon rolls first time for that one. Thank you!

These were so good! I would have never attempted crescent rolls before, but your directions and photos made things look so easy. Thanks for the awesome recipe.

Thank you! I'm so glad you like them. I'm a very visual person so seeing the process sure helps me when I'm trying to do something new.

Absolutely the soft, pillowy dinner roll I've been looking for. They were perfect and make plenty to share. Thank you so much for this wonderful recipe!

I'm new to blogging so please bare with me, I've tried to make these rolls twice now, and i end up with "soup" like dough. HELP:) PLZ

Resa, sorry to hear about your difficulty. Try adding more flour until the dough has the right consistency. I posted this recipe when it was really cold and it seemed to hold up better in the colder months. As it's gotten warmer in my house, I've noticed that I've needed to add a bit more flour to make the dough less wet. Not sure if it has something to do with the temperature but I've been dealing with it lately. Maybe because the softened butter I add melts a bit more and thus makes the dough more liquidy. Good luck!

Hey! gracias por la receta fue genial me quedaron deliciosos! Exitos!

Scalded milk is heated to 180 degrees. just put into your saucepan and turn on heat. bubbles will begin to form around the edge of the pan, and it will almost look like there is a "film" on the surface of the milk. ALWAYS cool milk down to about 100 before adding it to the yeast mixture. Yes, scalded milk can be substituted for powdered milk. When I scald milk, I add my cold butter to it to help cool it down.

Found your recipe via Pinterest (isn't that the way for most everything these days?). Used it to make another recipe I found on Pinterest (filled w/ spinach, feta, mozzarella, black olives) - turned out great! I never buy the canned stuff, so was glad to find a homemade one, esp. one that's so easy. It'll be the go-to recipe for me whenever I need crescent rolls. Thanks! =)

Thank you for your comment! Your filling sounds so yummy. I'm so glad you had success with your dinner!

does one HAVE to use a kitchenaid? What's another way to mix it all? Traditional kneeding etc? Thanks :)

Someone else suggested using a bread machine for the mixing part of it. Good luck!

My son is dairy allergic, and although I do not like buying Crescent Rolls, they do not have dairy in them. I found your receipe on Pinterest and was super excited until I saw that you use dry milk powder! Does anyone have any ideas for a substitute.

Thanks for this recipe. It looks great! I absolutely love my kitchen aid. best present ever!! I also like the one post about shredding cooked chicken in it. I will def have to give that a try too. I am so making these cresecent rolls soon!!

How would you do this if you do not have a kitchen aid ?

Someone else suggested using a bread machine for the mixing part of it. Good luck!

Can you make these without the egg? My daughter has an egg allergy.

I have been looking for a recipe for homemade crescent rolls, because there are so many other recipes that call for them, and I hate using the store bought ones with all the preservatives and white flour. I plan to try these using whole wheat, and possibly roll out the dough and freeze (maybe using parchment or something to roll it up and keep it from sticking to itself?) Then I could have it on hand and not have to spend the time making it each time. I have a great recipe for sausage, cheese, cream cheese and crescent roll casserole. You brown and drain a lb of sausage, mix it with an 8 oz block of cream cheese. Place the crescent roll dough in a greased 9x13 pan, then top with sausage and cheese mixture. Sprinkle 1-2 c of shredded cheddar on top, then place another sheet of the crescent roll dough on top. Bake at 350 for about 30 minutes, until the top dough is golden brown.

Made these last night freaking awesome. i have never been able to make any type of roll before and this saved me

made these rolls and it was awesome..

I made these today and even after using the full 5 cups of flour the dough was too sticky to roll out without incorporating quite a bit more flour while rolling, then my rolls turned out thick and a little dry . Help

If they were thick and dry then you may have added too much flour. Try following the recipe and just working with the dough, even if it feels a little too sticky. Dust some flour on the surface of the dough to make it easier to work with instead of mixing a bunch more in. Hope this helps, good luck!

This might be a silly question, but is there a way to make these rise without using yeast? My husband and I are on a restrictive diet for health reasons and making yeast-free breads has become a hobby of mine :) These look great and I would love to experiment with them. Any suggestions?

I wonder if substituting the powdered milk/water and the yeast with buttermilk instead. Not sure on the difference in amounts you might have to experiment. But I know buttermilk is a good substitute for yeast. Found that out because my sister is allergic to yeast. So I did research for her so she can have bread again. anyway. Good luck!! Might just have to be trial and error.

I wonder if substituting the powdered milk/water and the yeast with buttermilk instead. Not sure on the difference in amounts you might have to experiment. But I know buttermilk is a good substitute for yeast. Found that out because my sister is allergic to yeast. So I did research for her so she can have bread again. anyway. Good luck!! Might just have to be trial and error.

Whaa. i,m a reader from Malaysia. Would love to try this wonderful recipe but am afraid it won't rise well or will turn flat with our hot rising temperature climate here.. but sure i will try it soon. thanks for the recipe

Hi, Im trying it NOW!! but then i find the dough alittle sticky after the first rise. i wonder should i add more flour and bit them again ? is kinda sticky i cant roll them =(.

I have had this pinned for awhile, but I think I might actually get brave and try it soon. I would love to make a bunch and freeze them. I also love the idea of using some whole wheat flour. I have started doing a mix of whole wheat and all purpose flour in my baked goods. When you make the cinnamon rolls do you make the rolls and then let those rise the second time? I have never made homemade rolls before and would love to give it a try too. I bet those would freeze wonderfully too.

Thank you for the inspiration and congrats on your Kitchen Aid. I got one for Christmas five years back and I am still in love with it. We are in the middle of a move and I can't find my dough hook though so I might have to do some looking before I make this.

Cant wait to devour these for breakfast!

just tried the recipe ! is great! i added chocochip taste even better thanks for sharing the recipe . xoxo

So I have these rising (the second time) right now, and so far, they may be the best rolls I've ever made (yeasted breads seem to be my kryptonite!), they are rising beautifully! Two things though-- One, I didn't have powdered milk, so I just warmed up a 2 cup mixture of milk and buttermilk. Two, I don't know why, but it took me more like 6 1/2 cups of flour. With even 5, it was waaay too wet. More like cake batter consistency. It took me almost 2 more cups to get it "soft but not sticky". Will let you know how they turn out!

My hubby and i were just talking about the cannned cresent rolls ..We both agree we hate them.. and canned biscuits as well..So i am tickled to death to have this recipe..i am going to make these soon..i will let you know..i am not real successful with yeast normally, but i am determined..i am a professional..i will not let a little packet of yeast defeat me..lol..

Thanks for this recipe! I was without dry milk pwd and had already measured out my warm water, so I simply added the yeast to the warm water and proceeded from there. The ingredients mixed up into a beautifully silken dough. No mixer, no bread machine either! Just my hands kneading the bread. I can't wait to try them tonight! Super easy!

I was just wondering, can you freeze them?

I apologize in advance if this has been asked already.

Can I substitute in GLUTEN FREE All Purpose flour for the white all purpose flour?

I didn't have any powdered milk, and used scalded milk instead. I did 1 c milk and 1 c water. These are so good!!

I just tried these out. They turned out great! I didn't have powdered milk, just 2%. I used 1 1/2 cups of my milk and just 1/2 c. water. They still turned out great.

I am so excited. My rolls are raising beautifully. I wish I would have thought to make cinnamon rolls with part of it. I udually like my dough a little sticky., I just put butter or oil on my hands and it works great and keeps the dough soft. Thank for a great recipe. I am having company tonight and it will really great to serve them these wonderful rolls.

Easy and simple good idea and looking professional…Cook book offering clear and simple recipes with easily obtained ingredients as an antidote to some of what's out there.
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Recipe calls for 2 Tbsp (equivalent to 6 tsp), but pictured is 2 packages (equivalent to 4.5 tsp) can you please provide clarification? Thanks!

Dairy & nut allergies, so has anyone tried coconut milk?

You really should credit the source of this recipe. It is a recipe from The Lion House with small alterations.

I think i will try these next time i have left over potatoes then freeze them to use with a mixed grill xxx. Panettone cake recipe here


Watch the video: Cinnamon Rolls. Άκης Πετρετζίκης (July 2022).


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