Homemade Crescent Rolls

Homemade Crescent Rolls 

I grew up eating these Homemade Crescent Rolls every year on the Holidays. My mom would make them for our Christmas eve party. I remember going to bed excited for all the Christmas festivities to begin while the smell of yeast lingered in the air. Oh how they left such a lovely scent. Even now, to this day, when I smell them baking it takes me back to my childhood slopping every last bit of my mash potatoes and gravy up with one of these delicious homemade crescent rolls.

Forming the Crescents: 

I am going to show you how to shape these Homemade Crescent Rolls. I tend to be more of a visual person myself, sometimes it is just easier to see whats going on no matter how clear the directions are.

Step One: Once the dough is formed and has rose to double its size, cut the dough in half. Use your hands to form each half into a circle then use your rolling pin to continue forming the circle. You should have to circles of dough that looks like this:

Step Two: Next use a pizza cutter to make 8 wedges. You will end up with 16 wedges all together, 8 on each circle of dough. It should look like this:

Step Three: To form the crescents you want to start with the fat side and gently roll towards the thin side. Once you have rolled all your crescents place them on a slightly greased air bake pan (they work the best so the bottoms don’t burn) and give them a little bend. Cover and allow to rise for 15 minutes. They should look like this:

Print Recipe

Homemade Crescent Rolls

Course

side dish / Holiday

Servings

crescents

Ingredients

• 1/2 Cup sugar
• 1/2 Cup Shortening
• 1 Teaspoon salt
• 1 egg
• 3 packets yeast ( quick rise)
• 1 Cup water (Luke warm)
• 4 Cups flour

Course side dish / Holiday Servings crescents Ingredients 1/2 Cup sugar 1/2 Cup Shortening 1 Teaspoon salt 1 egg 3 packets yeast ( quick rise) 1 Cup water (Luke warm) 4 Cups flour

Instructions

1. Cream together 1/2 Cup sugar, 1/2 Cup shortening, 1 Teaspoon salt, and one egg. Dissolve 3 packets of yeast in one cup of lukewarm water. Gradually add 4 cups of flour. Mix well but do not over mix. Cover and let rise until double in size. Cut dough in half and roll each half into circle that is about 1/4 inch thick. Cut each circle into 8 wedges (like you would cut a pizza) to give you 16 crescents. Next roll wedges fat side to thin and shape into a crescent. Place on a slightly greased cookie sheet, cover with a tea towel, and let rise for 15 minutes. Bake at 350 degrees for for 15-20 minutes or until lightly golden brown. These are best served warm with butter and jelly.

Recipe Notes

It is best to use an airbake cookie sheet when baking these. Otherwise, the bottoms will burn while the tops are not quite finished. If you do use a darker pan check the crescents at 12 minutes to see if they are finished.