This is a family recipe that we make for every holiday since my earliest memory. The crescent rolls are not true French Crescent Rolls, but a American fresh dinner roll version rolled up in a crescent shape. They are always warm and delicious and I have to make a double batch because they get devoured.
My mother would always make a huge batch and then put the leftover crescent rolls into a Ziploc bag and all of us would sneak downstairs to the kitchen in the morning to be the first get to the leftover rolls and slather some butter all over two or three and call it breakfast 🙂
I am gluten free, but for the sake of my dear husband and warn fuzzy childhood memories I still make these every year. I also have a Spelt version and a Gluten Free version. Spelt does contain gluten, but some people who can not eat wheat can tolerate spelt (an ancient form of wheat)
Just remember butter makes everything better. You can absolutely use a vegan butter and egg replacement for these rolls, but hey it’s the holidays! Use the butter people!!! Then head out for a nice long walk, before desert.
I use a pizza cutter to cut my dough into wedges for the crescent shape. You may also use a bread maker on Dough Cycle to kneed and raise your crescent rolls. My mother rolled her eyes at me years ago when I mentioned the idea of using the bread maker for the dough cycle, but when she finally did she realized it was easier and saved time that she could use for making other dishes for the holiday dinner.
- 2 active dry yeast
- 3/4 cup warm water (110 degrees F/45 degrees C)
- 1/2 cup Evaporated Cane Juice
- 1 teaspoon Salt
- 2 Eggs
- 1/2 cup shortening
- 4 cup all-purpose flour
- 1/2 cup Butter - divided into 1/4 cup each
- Dissolve yeast in warm water and let it get frothy.
- Stir in sugar, salt, eggs, shortening, and 2 cups of flour. Beat until smooth. Mix in remaining flour until smooth. Scrape dough from side of bowl. Knead dough, then cover it and let rise in a warm place until double (about 1-1/2 hours).
- Punch down dough. Divide in half. Roll each half into a 12-inch circle. Spread with 1/4 of the butter, on top of the circle creating a nice thin coating of butter
- Cut into 10 to 15 wedge. Roll up the wedges starting with the wide end. Place rolls with point under on a greased baking sheet. Cover and let rise until double (about 1 hour).
- Bake at 400 degrees F (205 degrees C) for 12-15 minute or until golden brown.
- Brush tops with butter when they come out.
- I use a pizza cutter to cut my dough into wedges for the crescent shape. You may also use a bread maker on Dough Cycle to kneed and raise your crescent rolls.