Best Ever Dinner Crescents

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These Best Ever Dinner Crescents are super simple to make and there’s nothing better than fresh hot dinner crescents right out of the oven.


I’m a sucker for hot bread, hot buns, anything fresh coming out of the oven. I cannot resist a hot dinner roll, the smell alone drives me crazy. So when I’ve been seeing these dinner rolls all over pinterest well I just had to try them myself and see what all the fuss is about.

If you follow my blog you know that I love baking and I actually bake quite often, pretty much every weekend. So this past weekend I decided to make these babies. I’m so glad that I did.

First of all look at them.

How can you resist those gorgeous crescents? I know you can’t. Well neither could I! They are the easiest rolls you could ever make and so delicious. I loved them. I did cut the original recipe in half because the full recipe makes 48 dinner tolls which is a bit much for us, so even half of the recipe makes 24. But trust me they won’t last long. They probably won’t even last until they are completely cool. That’s how good they are. I should open my own bakery and sell these babies.


Best Ever Dinner Crescents
Prep time
Cook time
Total time
Yields 24 rolls.
Serves: 24
  • ¾ cups of milk
  • ¼ cup sugar
  • 1 egg
  • ½ tbsp salt
  • 1 tbsp active dry yeast
  • 1 cup of warm water
  • 4½ to 5 cups all purpose flour
  • ½ cup of butter
  1. In a microwave safe bowl combine the milk, sugar and ¼ cup of the butter and microwave for a couple minutes until the butter melts. If it didn't melt completely that's ok.
  2. In another bowl add the water and the yeast. Stir the yeast a little bit and let it sit until it foams.
  3. In the bowl of your mixer, start with 4 cups of flour, add salt and mix. In the milk mixture crack the egg and mix. Add this mixture to the flour and the yeast mixture as well.
  4. Using the dough hook mix for a couple minutes and add the remaining flour. The dough will be sticky. If you don't have a mixer you can do all this by hand.
  5. Place the dough in an oiled bowl, cover it up with a clean kitchen towel or plastic wrap and let it rest until it doubles in size. Normally I turn my oven on to 200 F degrees for a couple minutes so that the oven warms up, then I turn off the oven and place the bowl with dough in there for an hour or so until the dough has doubled.
  6. Once the dough is ready cut it in 2 pieces. Roll each piece into a circle about 14" in diameter. You should have ¼ cup of butter left, softened. Spread the top with ½ the butter. Using the pizza cutter cut the circle into quarters first, then each quarter into thirds. Roll up each piece.
  7. Repeat with other piece of dough. Place the rolls onto a buttered pan.
  8. Preheat oven to 350 F degrees.
  9. Let the rolls rest until the edges touch, they should almost double in size.
  10. Bake for about 15 or 20 minutes until golden brown.


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  1. Kelby says

    Can this recipe be refrigerated over night? I want to make the dough ahead of time but want to make sure it won’t deflate.

    • says

      I’ve never tried it but as a matter of fact refrigerating dough gives bread or rolls a better taste, so sure go ahead, it should work out great.

  2. Chelsea says

    This look so delicious! How do you think they would hold up if I were to premake, and roll tonight? And then baked tomorrow

    • says

      I can’t say that I’ve tried it, but I’d recommend putting the rolls in the fridge over night. Let me know how they turn out.

  3. says

    These rolls take me back! My mom made crescents every year for Thanksgiving and they were hands down my favorite thing. I always just place my dough in a pan and bake regular old rolls but you’ve inspired me to do crescents this year. Have a wonderful Thanksgiving :)

    • says

      Yes, but of course you could also brush them with butter when they come out of the oven, which I also did, and then serve them with butter, up to you.

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