My dear, dear family friend/’nother mother Evelyn passed this recipe on to our family a few years ago. It’s my all-time favorite crescent roll recipe. It’s perfect for Thanksgiving, Easter, or Christmas, especially, but can also be used to make stuffed crescent rolls.
Evelyn’s Crescent Rolls
1 c warm water
1/3 c + 1 Tbsp sugar
1 Tbsp yeast
1/2 c butter, melted
2 eggs, beaten
1/2 tsp salt
3-4 c flour
Dissolve 1Tbsp sugar and yeast in warm water and let sit 2-3 minutes or until bubbly. Stir in butter, eggs, salt, and remaining sugar. Stir in 3c flour until well combined. Add enough remaining flour to make an elastic, yet still sticky dough.
Place dough in greased bowl and cover. Let dough rise in a warm place until double in size (about 40 minutes). Punch down dough and turn out onto floured surface.
Divide dough in half. Roll one half out into a 12″ diameter circle. Brush with melted butter. Slice into 12 slices with a pizza cutter or knife (I find this is easiest to do by dividing the circle into four quarters then cutting each quarter into thirds).
Take each triangle and starting with the fat end, roll into a crescent. Place crescents on a greased baking sheet. Repeat with second half of dough.
Let rolls rise about 15-20 minutes or till just slightly puffy.
Bake at 350 about 12 minutes or till golden brown. Brush tops with melted butter.
Makes 2 dozen crescent rolls.