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Jun 25, 2016
Posted in: Recipes - crescent rolls

Regular readers of know my baking skills have progressed over the years but I am nowhere near the ‘expert’ level. I have many fumbles but I also have many successes.

Sometimes, I venture into the world of yeast and try my hand at making bread. On this particular occasion, I tried to make little crescent rolls. In all honesty, they turned out a lot better than I thought because quite frankly when yeast is involved I never know what to expect.

The family loved the crescent rolls. We ate them all and no one got sick so that’s a good thing. Let’s just say I haven’t quite perfected them yet.

They came out in different shapes and sizes, fully cooked but then again, I don’t know how to tell when yeast breads are fully done so I may/not have over-baked them. I’ll never know. The only way to know is to keep making these crescent rolls until I’ve mastered them.

Recipe: Baking your own crescent rolls

Here’s a list of the ingredients you’ll need to make these crescent rolls:

3 ¾ cups all purpose flour
1 package of active dry yeast
1 ¼ cup milk
¼ cup butter
2 tablespoon sugar
Pinch salt
1 egg

Okay, when you first read this, it may sound like a lot of steps to make these little crescent rolls but once you get the hang of it, it’s not too bad.

First off in a big bowl, mix 1 ½ cups of flour with the yeast and set it aside. In a small pot, warm up milk, butter, sugar, and salt. Stir the ingredients together until the butter melts.

Add the butter mixture to the yeast mix along with an egg. Beat together with an electric mixer with 2 dough hooks on low-medium speed for about 30 seconds. Then continue to beat on high for about 3 more minutes.

Note: if you don’t have a mixer or you’re just too lazy to fish it out of your cupboard, you can also do it by hand. I did all of that mixing by hand with my dough hooks. I looked goofy but my daughter and I had fun doing it. We each held one dough hook and just flopped around to our heart’s content. I’m quite certain our beating method didn’t impact the end result and I didn’t have to dig out the mixer – a perfect compromise.

Okay, at this point, you’re going to want to stir in the rest of the flour until you get a uniform looking plop of dough. You might do a little minimal kneading within the bowl, but nothing too hectic.

Butter your biggest bowl. Drop the dough into the bowl and turn it around a few times until it’s fully coated with butter from the bowl. Cover it with plastic wrap and let it sit in a warm place for at least an hour. It’s gonna grow and grow so I’m not kidding when I say use your biggest bowl. - crescent rolls

Come back later and punch the dough down. - crescent rolls

Then, place the dough on a lightly floured surface. Divide the dough into 4 equal pieces (aka quarters). Roll each piece on the floured surface into an 8 – 9 inch circle. Cut the circle carefully into 6 equal wedges. - crescent rolls

Once the wedges have been cut, start rolling each wedge up from the wider side up to the point. Place the pointed tip face down on the baking sheet that’s been lined with parchment paper. Let the crescent rolls rest again for another 10 – 15 minutes. - crescent rolls

At this point, pre-heat your oven to 375 degrees. Stick the crescent rolls in the oven for 10 – 12 minutes or until the rolls look golden. - crescent rolls

Now, that’s where I think my boo boos begin. I couldn’t seem to get my wedges to be equal in size so after I rolled them up, some seemed monstrously huge while others seemed too dainty to merit 10 minutes baking time. So, some of my bigger rolls took about 14 minutes while my smaller ones took about 12 minutes. - crescent rolls

Taste test: how did the crescent rolls taste?

Honestly, these crescent rolls tasted delicious as fresh baked bread should. They had a nice crispy outer shell and the inside was soft and squishy as fresh bread should be. These crescent rolls aren’t too sweet or salty, relatively neutral which makes them a great platform for any jam or dip. - crescent rolls

Of course, like us, you could also eat them plain plain and plain. I was actually surprised they’d taste as good as they did considering I didn’t really KNOW when they’d be done.


Good news, the crescent rolls were more than edible. In fact, they were delicious! Would I try this recipe again?


You see, I don’t think there’s anything wrong with the recipe itself. I think I just have to figure how to tell when bread is done so I don’t over-bake or under-bake it and the only way I’ll ever figure that out is if I practice making these crescent rolls a few more times.

Fingers crossed they’ll get a little better each time!

Reminder: this post was written by and for only and reflects the opinion of one wee small family. If you see this post anywhere else except on my site at, know that I have not consented to having any part of this post (or this website for that matter), to be re-produced, copied, or re-printed anywhere else. Practice ethical posting!

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