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Crescent Roll Dough


This dough had a great flavor.

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Rate this recipe 4.5/5 (4 Votes)
Crescent Roll Dough 1 Picture


  • 1 (.25 ounce) package active dry yeast
  • 1 cup warm water (110 degrees to 115 degrees)
  • 1 cup butter or margarine, melted
  • 1/2 cup sugar
  • 3 eggs
  • 1/2 teaspoon salt
  • 4 cups all-purpose flour (I used half whole wheat)


Servings 24
Preparation time 30mins
Cooking time 80mins
Adapted from


Step 1

In a small bowl, dissolve yeast in warm water. In a mixing bowl, beat butter and sugar. Add eggs, salt and yeast mixture. Stir in enough flour until dough leaves the sides of bowl and is soft (do not knead). Let sit for 4 hours.

Punch dough down. Turn onto a floured surface; divide in half. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place with pointed end down on greased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Bake at 350 degrees F for 20-22 minutes or until golden brown. Remove from pans to wire racks.

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