Dad's Crescent Rolls

Dad's Crescent Rolls

Ready in 45 minutes
5 review(s) averaging 4. 67% would make again

Top-ranked recipe named "Dad's Crescent Rolls"

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Rich, golden crescent rolls - a Christmas tradition for many years

"They came out so light and fluffy - which is amazing, since my breads tend to come out tough and heavy. Mmmmmm loved the fresh baked out of the oven taste. Didn't need to let them rise for two hours, though, they were huge after just one hour. Would be very nice if the recipe included a bake temperature. I guessed and the tops got a little dark."

- xena69

Ingredients

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2 package Yeast
1 tablespoon Sugar
2 Eggs
1 teaspoon Salt
1/2 cup Sugar
1/2 cup Margarine
3 1/2 cups Flour

Original recipe makes 32

Servings  

Preparation

Proof 2 PKGS dry yeast + 1 tbsp sugar in 3/4 cup warm water.

Let stand 10 minutes then stir.

Add

2 eggs

1 tsp salt

1/2 cup sugar

3 1/2 cups flour

1/2 cup butter

Mix well and knead added flour until dough is smooth and not sticky. Let rise 2 hours. Punch down and roll out two circles-14 inches in diameter. Smooth butter over top of each.

Cut into 16 wedges. Roll up from larger end. Place on cookie sheet.

Let raise two more hours. Cook 10-12 minutes

Enjoy.

Notes

This recipe was a tradition at our home for many Christmases when I was growing up. It became misplaced for a number of years and resurfaced in 2004, just a year before my father died.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 174 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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They came out so light and fluffy - which is amazing, since my breads tend to come out tough and heavy. Mmmmmm loved the fresh baked out of the oven taste. Didn't need to let them rise for two hours, though, they were huge after just one hour. Would be very nice if the recipe included a bake temperature. I guessed and the tops got a little dark.
xena69 4 years ago
These are tasty and especially tasty warm. They are attractive. But the consistency of the bread leaves is firm. I've finally learned that if I want croissants I need to put in the work to make croissants.
dhill 6 years ago
This recipe was a tradition at our home for many Christmases when I was growing up. It became misplaced for a number of years and resurfaced in 2004, just a year before my father died.
dhill 6 years ago
These sound so good!
princessfiona 8 years ago
This recipe was a tradition at our home for many Christmases when I was growing up. It became misplaced for a number of years and resurfaced in 2004, just a year before my father died. [I posted this recipe.]
Lisabeth_1999 8 years ago
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