Carol’s Crescent Rolls

Carol's Crescent Rolls Recipe


Carol's Crescent Rolls

Course: Appetizers, Breads, Side Dishes
Keyword: Carol's Crescent Rolls
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  • 1/2 cup warm water 105° to 115°
  • 1 package active dry yeast ¼-ounce
  • 1/3 cup sugar divided
  • 1/2 cup milk
  • 1/2 cup butter
  • 3/4 teaspoon salt
  • 1 egg beaten
  • 4 cups sifted flour divided, approximately


  • Use candy thermometer to get water to right temperature.
  • Dissolve yeast and 1 tablespoon sugar in warm water; let stand 5 minutes.
  • Stir to dissolve.
  • Scald milk by cooking over medium heat until "skin" appears on the bottom.
  • While milk is scalding, slice butter very thinly into a large bowl.
  • Add remaining sugar and salt.
  • Add hot milk; cool to lukewarm.
  • Add yeast mixture, egg and 2 cups flour.
  • Beat well.
  • Add just enough additional flour to make a dough that does not stick to bowl.
  • Beat well.
  • Turn out onto floured board and knead lightly.
  • Put in large bowl treated with nonstick spray.
  • Turn to coat on all sides.
  • Cover and let rise until doubled (about 1 hour).
  • Divide dough in half.
  • Roll each half out to form a 12-inch circle.
  • Cut each circle into 12 pie-shaped pieces.
  • Roll up from wide end and place on greased baking sheet, pointed end down.
  • Let rise until doubled (about 30 minutes).
  • Bake at 400° for 15 minutes.
  • Cool on rack.
  • If you plan to freeze and reheat them, bake only about 10 to 12 minutes.


You can find Carol's Crescent Rolls in our Mississippi Hometown Cookbook.  Order your copy today!
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