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I know it’s a lofty claim – the best ever homemade crescent rolls – but it’s true. Make these rolls once, and you will see for yourself exactly what I mean! Even if you’re not typically a bread maker, these are simply delicious and truly worth your time. The canned crescent rolls don’t even begin to compare to these.
My Mom has made these for many years. They are so wonderful and loved by all of us, so much so that my sisters even requested them for their wedding receptions. Being the wonderful mother that she is, Mom made hundreds of rolls in the weeks and months before those special dates. That proves these rolls are a great freezer food!
This recipe came from her old Betty Crocker cookbook. I looked for the recipe in my newer Betty Crocker cookbook and (gasp!) the recipe was no longer there. I have to share it with you because these rolls are amazing!
If you are not a bread maker, you can still make these crescent rolls. You owe it to yourself to try. The dough is easy to work with and doesn’t require much kneading. In fact, if you have a Kitchen Aid mixer like I do, put your bread hook on and you won’t have to do any additional kneading. The rolls look complicated but they really are simple to roll.
2 packages yeast (4 1/2 teaspoons)
3/4 cup warm water
1/2 cup sugar
1 teaspoon salt
1/4 cup shortening
1/4 cup butter, softened
4 cups flour
Mix dry ingredients and yeast in your mixer. Add in the shortening, water and eggs. Mix with your bread hook (if you have one). Slowly add in flour.
Cover the dough with a towel and allow to rise in warm place for 1 1/2 hours. Now, it’s time to roll the dough into crescent roll shape.
First, split your dough into two equal halves. Roll one half into a 12-inch circle on a floured surface. Cover the circle of rough with softened butter. Cut each circle into 16 wedges. It’s easiest to follow your basic math principles and do this by halves.
Now comes the fun part because it’s time to roll your crescent rolls! Roll up each wedge, starting at the the widest, rounded edge. Place the rolls, with points underneath, on an ungreased cookie sheet. Repeat with the other half of dough until all the rolls are made.
Cover the rolls with the towel and allow to double for 1 more hour. Bake at 375 degrees for 7 to 8 minutes. Watch for a light brown and remove the rolls at that point. Brush the crescent rolls with melted butter while still warm from the oven.
A single recipe makes 32 crescent rolls. These rolls melt in your mouth so be prepared to eat several in a sitting. Or maybe that’s just me? Because this recipe is so delicious, I made two batches…and most of them did make it to the freezer! I would not recommend doubling this recipe. I simply make separate batches of the rolls – back to back.
To thaw the rolls, pull out as many as you need. You can thaw them on the counter for a little bit or reheat them in the oven. Another trick I learned from my Mom is place your crescent rolls in a paper bag (lunch size or bigger) and roll over the top. Then, wet the outside of the bag. Place the bag in the oven at 350 to 400 degrees for 5 minutes or so to warm them up. Take them straight to the oven to the table to serve.
For all my other freezer cooking recipes, click on the food bar in my menu and look for the freezer cooking tab.