Cornfed Crescent Rolls

Cornfed Crescent Rolls

Hey everyone!  Welcome to November and welcome back to standard time!  It’s hard to believe that Thanksgiving is just around the corner now!  It seems like time just continues to move faster with each year, which is something my Mom always told me would happen!  She was certainly right about that!   Something else she was right about was that I love to bake fresh, home-made breads.  This week’s featured recipe is one I’ve been making for years!  These rolls take a little extra effort, but, let me tell you,….they are worth it!  Light and tender, these melt-in -your mouth rolls will keep your family coming back for more!  These rolls are perfect for Holiday meals and parties and I’m happy to share this favorite recipe with you!  Please be sure to leave me your comments!  I would love to hear from YOU!  Until next time, have an awesome week!  Lisa


Cornfed Crescent Rolls



186 cal


8 g


18 g


11 g
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Cornfed Crescent Rolls

Yields 32 Rolls

Buttery, light, tender and delicious!

1 hr, 30 Prep Time

15 minCook Time

1 hr, 45 Total Time

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1 c. milk
½ c. butter, melted
½ c. shortening
2/3 c. sugar
1 t. salt
2 T. active dry yeast
1 c. warm water (110’-115’F)
2 large eggs
7 ½ c. all-purpose flour


  1. In a large Dutch oven, over medium heat, add milk, butter, sugar and salt. Stir together until mixture is scalded. Remove from heat and stir occasionally until temperature of mixture is between 105’ and 115’F.
  2. In a liquid measuring cup, add yeast to warm water and stir to combine, set aside until foamy (approx. 5 minutes).
  3. Lightly beat the eggs and add to the milk mixture, then stir in the yeast mixture until well blended. Add approximately four cups of flour and stir together well. Add enough more flour until dough pulls away from sides of Dutch oven.
  4. Remove dough from the Dutch oven and place on a lightly floured surface. Knead dough gently for 3-5 minutes. Place dough in a greased bowl and brush top surface of dough with melted butter or vegetable oil. Cover with a warm, damp cheesecloth or hand towel and place in a draft free location to double in bulk (approximately one hour).
  5. Preheat oven to 400’F.
  6. When dough is ready, punch down and let rest for a few minutes.
  7. Divide dough into four pieces and shape into balls. On a lightly floured surface, roll dough into a 10” circle. Cut circle into eight wedges and starting with large end, roll dough wedge into a crescent shape.
  8. Place rolls on a greased baking sheet, leaving room between each roll. Repeat with remaining dough.
  9. Bake crescent rolls for 12-15 minutes, or until golden brown. Remove pan from oven and remove rolls from pan, placing on baking rack or flat surface lined with wax paper.
  10. Brush tops of rolls with butter, if desired. Makes 32 rolls.

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