Simple Crescent Rolls

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  • 1 (.25 ounce) package active dry yeast

  • 1 cup warm water (110 degrees to 115 degrees)

  • 1 cup butter or margarine, melted

  • 1/2 cup sugar

  • 3 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 the next morning.

  • 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 350 degrees F for 20-22 minutes or until golden brown.

  • Remove from pans to wire racks.

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