Homemade Crescent Rolls Recipe
If you are looking for a melt-in-your-mouth homemade crescent rolls recipe, I've got just what you are looking for. We make angel rolls that are an easy-to-make crescent roll dinner recipes that you can make the day before. The crescent rolls dough is so flavorful, filled with yummy yeast! You've just got to try these!
Servings 10 people
Ingredients
- 1 package dry yeast 2 1/2 teaspoons
- 1/4 cup warm water
- 1 cup milk, scalded I use organic whole milk
- 2 large eggs
- 1/2 cup granulated white sugar
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 4 cups all-purpose flour
Instructions
- Night Before: (1st Rise)Combine package of yeast in warm, not hot, water and allow to get puffy for 5 minutes untouched. Next, in a mixer beat 2 large eggs, 1/2 cup sugar, 1 teaspoon salt, and scalded warm milk (not hot) . Stir in yeast mixture and oil. Add flour & stir. Let sit covered overnight. (Note: You can hurry recipe by adding 2 packages yeast & mixing in the am & making at noon).
- Day of: (2nd Rise)Following day, put dough on floured board, turn several times & divide into 2 parts. Do not work flour into dough – the less extra flour you use the moister the rolls will be. Roll each part out like a large pie. Cut each large circle into 16 wedges.I like to use a pizza cutter. Now roll each 1/16th section from wide edge to thin edge – making a crescent roll. Spray cookie sheet with Pam and place rolls 12-16 per cookie sheet. I know they look small now, but they will double! . Set aside and let rise until after church (about 4 hours).
- Bake RollsBake rolls at 375 F in a preheated oven for about 10 minutes. You want them to be lightly browned on the top, but don’t overbake. Allow to cool 2 minutes on the cookie sheet and serve warm. They will keep fresh for up to 5 days in an Ziploc bag. YUM!