Help needed: Making homemade crescent rolls

Shannon wrote to me with this question:

I was just wondering if you have ever experimented with making crescent rolls? There are a lot of fun recipes using the Pillsbury ones but I just refuse to buy them. They do taste good but I can't get beyond the expense or the fact that they're full of stuff I prefer not to eat. I did find a recipe one time that was supposed to be like them but except for being rolled and shaped the same they weren't anything alike.

Hi, Shannon! I'm going to have to refer you to my readers here, since I have actually never even tasted the store-bought crescent rolls that come in tubes!

I have made crescent-shaped rolls (very delicious cornmeal cescent rolls... a slightly sweet cornmeal yeast bread), but from looking at the label of the store-bought crescent rolls, I'm guessing they are greasier (hello, trans fat!!) and maybe flakey... ?? :)

Have any of you made crescent rolls that tasted like the ones from the tubes in the grocery store? And were they worth the effort? :)


The store bought ones are much flakier because they use that method where you roll and fold, buttering each time to make the pastry dough. I have not made them from scratch, and only buy them if they were really cheap and I needed them for something. They are really greasy. I would rather use a regular lighter roll dough.

but only once a year or so. :-) They are definitely not as greasy and have a much lighter texture. Are they worth it--yes. They're devoured at church potlucks!

I used this recipe to make veggie pizza (which I love but also will not buy Pillsbury dough for). I have not tried making the crescent rolls yet, but I LOVE the flavor of the dough and the fact that it can be done in a bread machine! :) (You can make it by hand as well, just might need to increase the rising time.)

In a bread machine,
1 cup very warm milk
1/2 cup melted butter
2 eggs, beaten (I would use room temp. eggs)
4 cups flour
1/3 cup sugar
1 tsp salt
2 1/2 tsp yeast

Use the dough cycle. When finished, split into two balls and roll each out into a circle. Cut each circle into eight triangles. Roll up as usual and let rise for 2 hours. Bake at 375 for 12 minutes.

These can be frozen after they are rolled up, before the final rise. To bake, let frozen rolls sit on the counter for 2 hours to thaw and rise. Bake as above.

For vegetable pizza, this recipe will make two pizza pans.

I make them every once in a while, but only for family dinners etc. Mine makes about 3 dozen and I usually double the recipe. They are actually very simple to make, I can share teh recipe if you want me to.

They are very good and much better than the store bought variety.

I would be interested in comparing your recipe to Roz's recipe listed above. I am always comparing recipes. I have found that it helps me make any adjustments for our family. Sometimes one person has a good recipe but my family may like the taste of another persons recipe. I printed out the above recipe and plan on trying it very soon but would love to try your recipe too!! I did like the idea that I could use my breadmachine for Roz's recipe.
~Mrs. Johnson~

I would love a recipe that tastes like the pillsbury crescent rolls. I've made breakfast pizza using regular pizza crust and it was really lacking.. so hopefully your recipe will work.

please share your recipe :)

They are really greasy - so much so that Pampered Chef recommends baking them on a new stone to season it!

If any of you have basic baking skills I will share a recipe for a real Croissant. They are made from a laminated dough. So, making the dough is going to take 4 hours. If any of you are interested let me know.

will u please send me this recipe.Id love to try it,,thank you

I would love to have your crescent roll recipe. I am curious... are they the flakey ones like you can get at the corner bakery filled with yummy things or are they doughy like the canned pilsbury ones? I am really looking for a more authentic, flakey crescent. I am willing to put in the time it takes to make them yummy. email to me at Please title email crescent roll recipe. so I dont send it to spam.

I know this was posted a long time ago, but I'd love the recipe for croissants. laura.hojnacke (at) gmail(dot)com

I'd love the recipe. :) I've been asking my mom lately if we could make them because we haven't bought them in years and I always loved them. :) But we didn't have a recipe!

Feel free to share your croissant recipes either in the comments section here, or send them directly to me! :) However, any recipes that are sent to me, I don't post about until I've made them myself... and I can't guarantee that I'll find time to make 4-hour croissants! :) So probably, post that one in a comment ;)

A friend gave me this recipe after I had the rolls at her house. They are really simple. I sometimes make the dough before church, set it aside, then they're ready to roll and bake when we get home.

Scald 1 1/4 cup milk and remove from heat. Add 1/2 cup shortening, 1/2 cup sugar and 1 tsp. salt to mixture. Cool to lukewarm. To lukewarm mixture add: 2 C flour, 1 T. yeast (or 1 package). Add 3 lightly beaten eggs. Stir in enough flour to make a batter where you can work it on a board. Place in greased pan and cover. Let rise until doubled (usually 2-3 hours). Place on floured board and divide into 3 portions. *at this point you can refrigerate some of the dough and use it within a few days if you don't want 3 dozen rolls all at once.* Roll one portion of dough into a circle about a half inch thick. Spread softened butter over circle (I use about a third of a stick of butter for each circle of dough). Cut into 12 pie shaped wedges (like cutting a pizza). Beginning at round edges, roll tightly and place on greased cookie sheet with the pointed end down. Let rise until doubled. (I never let them rise the second time, I just pop them into the oven). Bake at 350 for 15-20 minutes until brown. Bake on top rack of oven so the bottoms don't brown.

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