Homemade Crescent Rolls Recipe
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 24
- 1/2 teaspoon salt
- 3 eggs
- 1/2 cup sugar
- 1 cup butter melted
- 1 cup warm water (110° to 115°)
- 4 to 4-1/2 cups all-purpose flour
- 1 package (1/4 ounce) active dry yeast
- Carbohydrate 0.74004388889612 g
- Cholesterol 20.9479166925779 mg
- Fat 7.80644945421961 g
- Fiber 0.000368055555555556 g
- Protein 0.587391666769106 g
- Saturated Fat 4.94248278396851 g
- Serving Size 1 1 serving (28g)
- Sodium 1233.29873952247 mg
- Sugar 0.739675833340564 g
- Trans Fat 0.543936736795408 g
- Calories 74 calories
Directions In a small bowl, dissolve yeast in warm water. In a bowl, beat butter and sugar. Add eggs, salt and yeast mixture. Stir in enough flour until dough leaves the sides of bowl and is soft (do not knead). Cover and refrigerate overnight. Punch dough down. Turn onto a floured surface; divide in half. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place with pointed end down on greased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Bake at 350degrees for 20-22 minutes or until golden brown. Remove from pans to wire racks. Yield: 2 dozen. Originally published as Homemade Crescent Rolls in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p8
