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a pile of flaky, baked homemade crescent rolls in a cloth napkin lined metal loaf pan
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5 from 1 vote

Homemade Crescent Rolls

Step away from the prepackaged crescent rolls that come in the scary tube and make the best homemade crescent rolls ever! These soft tender rolls are better than any premade ones you can buy and are delicious with so many meals. Perfect for your holiday table!
Prep Time2 hrs 30 mins
Cook Time15 mins
Total Time2 hrs 45 mins
Course: Appetizer, Bread, Snack
Cuisine: American
Servings: 16
Calories: 241kcal


  • 2 1/4 oz packets active dry yeast
  • 3/4 cup warm water
  • 1/2 cup white sugar
  • 1 tsp salt
  • 2 eggs
  • 1/2 cup shortening or butter
  • 4 cups all-purpose flour
  • 1/4 cup butter softened


  • Dissolve yeast in warm water.
  • Stir in sugar, salt, eggs, shortening, and 2 cups of flour. Beat until smooth.
  • Mix in remaining flour until smooth. Scrape dough from the sides of the bowl.
  • Knead dough, then cover, and let rise in a warm place until doubled in size (about 1-1/2 hours).
  • Punch down dough and divide in half.
  • Roll each half into a 12-inch circle and spread with butter.
  • At this point you can cut the dough into 16 wedges.
  • Roll your wedges into crescent rolls, and place them point side down on a greased baking sheet.
  • Cover them with a lightly damp cloth, or dish towel, and let them rise for 45 minutes.
  • Bake them at 400° for 12-15 minutes, or until cooked through and a light golden brown.
  • Let the cooked rolls cool slightly, then release them from the pan and serve them warm with butter.


Calories: 241kcal | Carbohydrates: 32g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 28mg | Sodium: 182mg | Potassium: 79mg | Fiber: 2g | Sugar: 6g | Vitamin A: 118IU | Calcium: 10mg | Iron: 2mg