Sunday dinners are important to our family. I remember them with fondness from my childhood. Going to grandma’s house after church for a yummy Sunday dinner (even though it was really lunch) and then playing at her house while most of the adults took naps on the couch. They were mostly made up of the same meal, a roast, a potato dish and veggies with some sort of simple dessert. My grandma herself was a self proclaimed “simple cook” so she used lots of store bought things. But those meals were perfect childhood memories for me.
I love carrying this tradition of a “nicer Sunday meal” with my own family. We don’t always make a roast, but we try to add a little bit more of something to the meal that we don’t during the week. These homemade crescent rolls are one of the family favorites. They can be made in less than an hour but they will be devoured and loved by all. They are delicious!
This recipe is thanks to a good friend Diane Davis who I met years ago and her roll recipe has stood the test of time. It is amazing.
Homemade Crescent Rolls Recipe
- 2 1/2 cups of very warm water
- 1/3 cup of sugar
- 2 T of instant yeast (I like SAF brand) affiliate link
- 2 large eggs
- 1/3 cup of vegetable oil
- 2 t. salt
- 6-7 cups of AP flour
- Combine yeast, sugar and hot water into a standing mixer (I love my Bosch!–aff. link) and mix for about 30 seconds. Then let sit for 5-10 minutes until bubbly and frothy.
- In another bowl, beat eggs then add oil and salt. Add to the standing mixer and combine.
- Start adding flour one cup at a time to the standing mixer (while mixing) until you have a soft dough that pulls slightly away from the sides but is not too dry. (You can add more water if needed). Then mix on a higher speed for about 7 minutes.
- Let rise in standing mixture until about double in size (about 20 mins or so–longer if kitchen is a colder temperature). You can proof on an oven setting for about 15-20 minutes.
- Take dough out and divide it in half.
- Take first half and roll into a circle. Cut twelve triangle shapes into the circle and roll rolls into crescent shape. Repeat for second circle.
- Place rolls on an ungreased cookie sheet and let rise again for 10-15 minutes. Then bake for 10-12 mins at 400 degrees.
And they are ready to be enjoyed! We brush them with butter right when they come out of the over for some extra yum and they are always one of the first things asked to be passed at the table. We love them warm!
Nancy F Lambert says
I love crescent rolls, I’m going to make this
Lea Kagel says
I don’t bake bread, I make doorstops! But I decided to try this crescent roll recipe and was astonished at the professional results. Beautiful, soft, flaky rolls that tasted as delicious as they looked. I didn’t have to paint them and sell them as doorstops on Etsy. All in a little over an hour
My family thanks you!