These homemade, golden Crescent Rolls are always the star of any holiday feast. They’re tender, buttery, and extraordinary!
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Folks, say hello to the star of your Thanksgiving feast. People may think the turkey or ham is the star, but oh no. It’s all about these homemade Crescent Rolls! They’re rich without being heavy, are incredibly tender, and they’re a gorgeous fixture on your holiday table.
My family LOVES this Crescent Rolls recipe and they ask for it every holiday. Like all homemade bread recipes, they take a bit of time and a little bit of extra effort. They’re so worth it in my opinion because all that extra effort translates into L-O-V-E!
Cook’s Note – Crescent Rolls:
- While these Crescent Rolls are best served freshly baked and warm, you can make them the night before your holiday dinner. Don’t brush them with butter when they come out of the oven, just cool them to room temperature, then place them in a zipper top bag. Before dinner, warm them in a 250-degree oven for 5 minutes, and then brush with melted butter.
Cook’s Tools – Crescent Rolls:
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- 4 ½ teaspoons active dry yeast or 2 ¼ oz packages
- ¾ cup warm water between 110-115 degrees F
- ½ cup granulated sugar
- 2 large eggs at room temperature
- ¼ cup butter at room temperature
- 2 Tablespoons vegetable shortening at room temperature
- 1 teaspoon salt
- 4-4 ½ cups all-purpose flour
- 2 Tablespoons melted butter plus more for brushing rolls (optional)
- Spray standard-sized baking sheet with nonstick cooking spray set aside.
- In large mixing bowl whisk together yeast and water until dissolved. Mix in sugar, eggs, butter, shortening, and salt until combined. Add 2 cups flour and use a handheld mixer to beat until smooth. Add enough of the remaining flour to form soft dough, slightly sticky dough. Turn dough out onto floured surface, and knead until elastic and smooth, about 8 minutes.
- Lightly spray large, clean mixing bowl with nonstick cooking spray. Place dough in bowl, and lightly spray top of dough with cooking spray. Cover with plastic wrap and let rise until doubled in a warm place, about 90 minutes.
- Deflate dough by punching down, and divide into 2 dough balls. Roll out each dough ball into 12-inch circle, brush each with 1 tablespoon melted butter, and cut into 12 wedges. Roll wedges from wide end, and place 2-inches apart on prepared baking sheet, point-side down. Curve ends to form crescents. Cover baking sheet loosely with greased plastic wrap, and rise until doubles, about 45-60 minutes. After 30 minutes of rising, preheat oven to 375 degrees F.
- Bake for 9-12 minutes, or until deliciously golden. Brush with additional butter if desired, let cool at least 10 minutes, and serve.
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