Grandma's famous homemade crescent rolls will please any palate! Crescent dinner rolls are great at Sunday dinners and a staple at every holiday gathering.
Mix and let rest your fresh yeast, 2 tablespoons of sugar and 2 cups of warm water.
Add in 1 cup melted butter, 6 beaten eggs (not super cold eggs), 1 ½ teaspoons salt and 1 cup sugar.
Stir in your 9 cups of flour slowly. DO NOT KNEAD. Cover and let rise until about double in size. Push air out with fists, and again let rise until double. *It is a good idea to coat the bowl lightly with cooking spray first.
Divide dough into four equal parts.
Roll each part into its own thin circle (it can help if you work the dough into a nice round shape before you start rolling.
Butter each circle with soft butter and a pastry brush, then cut each circle pizza style into 16 even wedge shaped pieces.
Roll each wedge up from wide edge to pointed tip and place well apart on a greased cookie sheet, then brush tops again with butter.
Let rise again until about double, if I have my kitchen warm this takes a few hours.
Bake at 400 degrees for 5-6 minutes or until golden brown. When they come out brush lightly with butter.
Video
Notes
Pro Tips:
These rolls will stay delicious in an airtight container for 7-10 days.
Spray bowl with cooking spray before setting dough inside to rise so it doesn't stick to the inside of the bowl.
Watch the first batch carefully as over temperatures vary to ensure the rolls don't burn.