Crescent Dinner Rolls

Everyone, to my mind, has ever searched a nice goto roll recipe. This is ours. It’s simple, and can be used in a variety of ways. Not only for dinner rolls but also for cinnamon rolls and in other recipes that call for a light bread dough. Do not confuse these though with croissants. These are regular dinner rolls simply rolled into a crescent.


  • 2 tsp. yeast
  • 2 tsp. sugar
  • 1/4 cup warm water
  • 1/2 tsp. salt
  • 1/3 cup canola oil
  • 1/3 cup sugar
  • 2 eggs, beaten
  • 2/3 cup warm milk
  • 3 1/24 cups flour
  • 1/2 cup butter, melted


First of all you need a small bowl to mix the yeast, 2 tsp. sugar, and warm water. Having done this set it aside to allow the yeast to activate. In a separate bowl, mix the salt, oil, and 1/3 cup sugar. Stir in the yeast mixture. Add the eggs and warm milk. Slowly stir in the flour, 1 cup at a time, until dough is firm enough to form a ball (should not be sticky).

Cover the dough with some cloth or a towel and wait until it rises to a double size (about 2 hours).

Now you need to divide dough into two pieces. Roll each piece into a circle about 1/4 inch thick. Slice the dough, like a pizza, into 8 wedges, and roll up each wedge from the wide to the narrow end. Do the same with the second piece of dough.

crescent dinner rolls 1

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