Crescent Rolls

Yield: 16 rolls

Tessa Arias I love, love, love crescent rolls. Their browned, slightly crisp exterior and their white, fluffy, soft, cloud-life interior. For a long time they were a staple at our Thanksgiving table...
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19 Responses to “Crescent Rolls”

  1. #
    Maria — November 9, 2011 at 3:11 pm

    They look perfect! Nice work!

  2. #
    Charity — November 9, 2011 at 7:32 pm

    Please explain how you par bake.

  3. #
    Charity — November 9, 2011 at 7:35 pm

    Oh dear, I just needed to read a little farther, I saw your explanation on par baking! They look beautiful, I think these will be my Thanksgiving rolls.

  4. #
    Bek — November 9, 2011 at 8:20 pm

    How do you identify “lower protein” flour? I usually use King Arthur or Bob's Red Mill flours – do you know if they have one? I have never seen this lable on a package before.

  5. #
    Jesica — November 9, 2011 at 9:12 pm

    absolutely amazing! Very Beautiful Pictures too!

  6. #
    [email protected] — November 9, 2011 at 10:02 pm

    Your photos are absolutely stunning, I want to eat those right up!

  7. #
    JenSchall — November 10, 2011 at 2:37 am

    These look fabulous! I always avoid the storebought crescents, but never thought to make my own. Adding these to my baking list.

  8. #
    Tracey — November 10, 2011 at 2:46 am

    These are stunning Tessa! I'm impressed by how perfect your rectangle of dough is – mine rarely looks that good :)

  9. #
    Christin — November 10, 2011 at 2:54 pm

    I've always been afraid to make Crescent Rolls. It seems so complicated.

  10. #
    Katie — November 14, 2011 at 3:32 am

    These look beautiful! I love the Pillsbury version and can't wait to try these! Thanks for posting!

  11. #
    Lynda — December 25, 2011 at 3:26 pm

    Your dough is stunning. My husband loves Crescent Rolls so I will try these. Love the idea of keeping some in the freezer.

  12. #
    ThomasSabopostearrings — March 15, 2013 at 9:28 pm

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  13. #
    Katie L — March 28, 2013 at 8:26 am

    Could I use whole milk or will it mess up the recipe?

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