Golden Crescent Rolls

This is a great recipe for sweet, fluffy crescent rolls -- more like a croissant but more dense.


20 rolls


2 (.25 ounce) packages active dry yeast
3/4 cup warm water (110°F to 115°F/43°C to 46°C)
1/2 cup granulated (white) sugar
1 teaspoon salt
2 large eggs
1/2 cup shortening
4 cups all-purpose flour
1/4 cup butter or margarine, room temperature


Dissolve yeast in warm water. Stir in sugar, salt, eggs, shortening, 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).

Preheat oven to 400°F (204°C). Bake for 12 to 15 minute or until golden brown. Remove from oven and brush with melted butter.

Estimated Time

Preparation Time: 25 minutes
Bake Time: 15 minutes

Nutritional Information

Amount Per Serving: Calories: 186; Total Fat: 8.2 g; Cholesterol: 27 mg; Sodium: 147 mg; Total Carbs: 24.4 g (Dietary Fiber: 0.8 g); Protein: 3.5 g

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