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Cresent Rolls by


1 ( 1/4 oz.) package active dry yeast
1/4 cup warm water (110-115*F)
1 Tablespoon plus 1/2 cup sugar, divided
3/4 cup warm milk (110-115*F)
3 eggs, slightly beaten
1/2 cup butter, softened
1 teaspoon salt
5 to 5 & 1/2 cups flour
melted butter


In a large bowl, dissolve yeast in warm water. Add 1 Tablespoon sugar, let stand 5 minutes. Add the milk, eggs, butter, salt and remaining sugar. Stir in enough flour to form stiff dough. Turn onto a floured surface, knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour to 1 & 1/2 hours.
Punch dough down. Divide into thirds. Roll each into 12 inch circles; cut each circle into eight wedges. Brush with melted butter, roll up wedges from the wide end and place pointed end down, 2 inches apart on a greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 375*F for 10-12 minutes or until golden brown. Remove from pans to wire rack.
Yields: 2 dozen

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