Sunday Crescent Rolls
Soft, buttery crescent rolls with a hint of sweetness, perfect for breakfast or snacks. Fluffy, flaky, and easy to customize for any occasion or meal.
Ingredients
Instructions
- Dissolve yeast in warm water, set aside.
- Beat the eggs, sugar, salt, milk, and melted margarine until well combined.
- Slowly add the yeast mixture and flour to the wet ingredients, mixing thoroughly.
- Cover the dough and chill overnight.
- Divide the chilled dough into 4 equal portions.
- Roll each portion into a circle about 1/4-inch thick.
- Cut each circle into 12 wedges using a pizza cutter.
- Roll each wedge starting from the large end to form a crescent shape.
- Place the rolled crescents on a greased baking pan and let rise for 2 to 2 1/2 hours until doubled in size.
- Bake at 325°F (163°C) for 15 to 20 minutes until golden brown.
Tips & Substitutions
For the best results, ensure your water is warm, not hot, as it can kill the yeast. If you prefer a buttery flavor, you can substitute melted butter for margarine. For a sweeter roll, consider adding a teaspoon of vanilla extract to the wet ingredients. If you're short on time, you can refrigerate the dough for just a few hours instead of overnight.
Serving Suggestions
These crescent rolls are perfect for brunch or as a side with soups and salads, such as a refreshing Ribbon Salad. Serve them warm with butter or jam for a delightful treat. They also pair beautifully with Addie Hall'S Applesauce Cake for a sweet finish to your meal.
Storage & Reheating
To store leftover crescent rolls, place them in an airtight container at room temperature for up to 2 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 2 months. To reheat, simply place them in a preheated oven at 350°F (175°C) for about 10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Sunday Crescent Rolls contains roughly 82 calories, with 2g protein, 15g carbohydrates, and 2g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of bread flour?
Yes, you can use all-purpose flour for this recipe. While bread flour has a higher protein content which can create a chewier texture, all-purpose flour will yield delicious and soft crescent rolls as well.
Can I make these crescent rolls ahead of time?
Absolutely! You can prepare the dough in advance and shape the crescents, then freeze them before the final rise. When ready to bake, let them thaw and rise for about 2-3 hours before baking for a fresh, warm treat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).