Aunt Josephine's Crescent Rolls - BigOven 218248
Aunt Josephine's Crescent Rolls

Aunt Josephine's Crescent Rolls

Ready in 45 minutes
10 review(s) averaging 4.4. 80% would make again

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Top-ranked recipe named "Aunt Josephine's Crescent Rolls"

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True crescent rolls are made with a process that produces many thin layers of butter and dough and are quite like little croissants, light in texture, flaky and buttery. My Aunt Josephine's recipe, has the same look, but has a slightly different feel to the dough. They're soft, buttery and very tasty, but have a texture that is more like a fluffy dinner roll than a flaky croissant. They're easy to split and spread with butter, honey or jam, and are great for sopping up things like cranberry sauce and turkey gravy during Thanksgiving dinner. They will also keep well for a day or two, so you can make them a day in advance and store them in an airtight container, reheating them before serving, the next day.

"These delicious rolls were so easy to make. I replaced half the all-purpose flour with whole wheat and they came out great. My family loved them!!"

- VikkiRay


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1 cup Warm water; (110 to 115 degrees F)
1 tablespoon Yeast
1/3 cup Sugar; plus 1 tablespoon
1/2 cup Butter; (1-stick) melted
2 large Eggs; beaten
1/2 teaspoon Salt
4 cups Unbleached all-purpose flour; (spooned and leveled) - plus more for work surface
4 tablespoons Butter; melted (for brushing dough circles and finished rolls)

Original recipe makes 24 Servings



In a large bowl, dissolve yeast and 1 tablespoon sugar in warm water. Let stand 5 to 10 minutes or until bubbly. Stir in melted butter, eggs, salt, and remaining sugar, mixing well. Stir in 3 cups flour, one cup at a time, beating until well combined. Continue beating and add enough of remaining flour to make an elastic, yet still slightly sticky dough (some flour may not be needed). Place dough in greased bowl, turning to coat dough with grease. Cover loosely, let dough rise in a warm place until double in size (about 40 to 60 minutes).

Punch down dough and turn out onto lightly floured surface. Divide dough equally in half, knead each piece 3 to 5 times. Cover loosely with a kitchen towel or inverted bowl and let rest for 5 to 10 minutes. Lightly grease or line 2 baking sheets with parchment paper.

Using a floured rolling pin, roll one dough half into a 12-inch circle. Brush circle with melted butter. Cut into 12 triangles with a pizza cutter or knife (divide the circle into four quarters then cut each quarter into thirds). Take each triangle (grasp the wide end with one hand and the point end with your other hand) and stretch it an additional 1-1/2 to 3 inches in length. Starting at wide end, gently roll up triangle ending with point tip on bottom. Place on prepared baking sheet, curve them slightly to form a crescent shape. Repeat with second half of dough. Loosely cover rolls and let rise until puffy or nearly double in size (about 30 to 50 minutes).

Bake rolls in a preheated 350 degree F oven for 12 to 15 minutes or until light golden brown. Brush warm rolls with additional melted butter, if desired.

Makes 2 dozen rolls.


For longer advance preparation, the rolls can be partially baked then frozen for up to 1 month. To do this, prepare rolls as instructed, but only let them bake at 350 degrees for 4 minutes, or until the tops and bottoms just start to brown slightly. Remove rolls from the oven and let cool. Place the partially baked rolls in a single layer inside a zip-lock bag and freeze. When you're ready to serve them, defrost at room temperature and place rolls in a preheated 350 degree F oven for 12 to 15 minutes.


Added on Award Medal
Verified by stevemur

photo by sgrishka sgrishka

delish! <3 photo by raevilation raevilation

Making homemade crescent rolls takes a little time but it's easy and the results will melt in your mouth. photo by sgrishka sgrishka

Calories Per Serving: 191 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I'm going to make these.... I've always been afraid to bake with yeast but I'm going in with this recipe.. :-)
ChanteCookingDoll 4 months ago
GirijaSankar54 5 months ago
Color of dough ended up a bit gray, not appealing
LarisaS 6 months ago
Awesome. No excuse not to make these. Texture is great. Thanks fir posting. ..Now please do accookbook? !
CYAG 11 month ago
I love it!!! Will make this tonight
Lauralettuce 11 month ago
Love this recipe! Made hotdog rolls and cheese rolls out of this. I discarded my old cinammon recipe and used this instead. So soft and fluffy!
koringkoy 1 year ago
The best and easy!!!!!
treveaberry 1 year ago
These delicious rolls were so easy to make. I replaced half the all-purpose flour with whole wheat and they came out great. My family loved them!!
VikkiRay 2 years ago
Best rolls and easy to make
Lebogang 2 years ago
Fantastic! Luv them and way better than dinner always put the best recipes up, thank you:)
Nesstea 2 years ago
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