Crescent Dinner Rolls

These soft and fluffy Crescent Dinner Rolls are made from an easy-to-work with yeast dough…

Croissant Rolls

I’ve actually already had Thanksgiving in my house… sort of.  I spent a couple of days last weekend preparing all kinds of Thanksgiving side dishes, threw a couple of turkey breasts in the crockpot, and then got to work making these homemade Crescent Dinner Rolls.  I’ve saved this recipe from Taste of Home for a long while.  It was high time I finally made them!

Croissant Rolls 1

The dough is pretty simple to work with.  You can use a stand mixer and have it do the mixing and kneading for you, or you can certainly do it the old-fashioned way- stirring with a strong wooden spoon and putting all of your strength and oomph into kneading the dough by hand.  I let the dough sit by my fireplace to rise.

Croissant Rolls 2

After rising, the dough gets a little punch-down action…

Croissant Rolls 3

… then it’s divided into three equal pieces.

Croissant Rolls 8

Each piece is rolled into a circle.  I was surprised how easy this dough was to roll out.  Not even a hint of being sticky or anything!  Cut into wedges, brush with butter, and roll up!

Croissant Rolls 9

Set them seam-side down on a baking sheet.  BAKE!

Crescent Dinner Rolls -

They come out nice and tender and pull-apart delicious.  If you want to make them ahead of your busy dinner serving time, just wrap them in foil and heat them a little bit in the oven to warm them up.

I ended up preparing so much food last weekend that we ended up inviting our neighbor and his two teenage daughters over for dinner.  We had a festive feast, and they were eager taste testers for all of my food.  I LOVE THAT!

So… will you be making homemade rolls for Thanksgiving?

Crescent Dinner Rolls

Yield: 2 dozen rolls

Prep Time: 40 min + rising

Cook Time: 10 min


One .25-ounce package active dry yeast
1/4 cup warm water (110° to 115°F.)
1 tablespoon + 1/2 cup granulated white sugar, divided
3/4 cup warm milk (110° to 115°F.)
3 large eggs, lightly beaten
1/2 cup unsalted butter, softened
1 teaspoon salt
5 to 5 1/2 cups Gold Medal® All-Purpose Flour
melted butter


1. In a large mixing bowl, dissolve yeast in warm water. Add 1 tablespoon sugar; let stand for 5 minutes. Add the milk, eggs butter, salt and remaining sugar. Stir in enough flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 1/2 hours.

2. Punch dough down. Divide dough into thirds. Roll each into a 12-inch circle; cut each circle into eight wedges. Brush with melted butter; roll up wedges from the wide end and place, pointed end down, 2 inches apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.

3. Bake at 375°F. for 10 to 12 minutes or until golden brown. Remove from pans to wire racks.


*If you're searching for a warm place to let your dough rise, turn on your oven to 400 degrees for 1 minute and turn the light on. Turn it off after one minute, keep the light on, and place your bowl of dough in the slightly warmed oven. The light will help keep it warm enough to rise.

Source: (via Taste of Home)