Homemade Crescent Rolls

This handy recipe lets you start the preparation the night before. The next day you can shape the rolls, let them rise and pop them into the oven for fresh-baked rolls in minutes.


2 dozen


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


In a small bowl, dissolve yeast in warm water. In a mixing 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-inch 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.

Preheat oven to 350°F (177°C). Bake for 20 to 22 minutes or until golden brown. Remove from pans. Serve immediately.

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