14
Submitted by lilsweetie
"Similar to the tubes of crescent dough you can buy at supermarkets. This dough can also be used in other recipes that call for Pillsbury crescent roll dough. The recipe makes the equivalent of 2 tubes of storebought dough. Be sure not to skip the step where you brush the dough with butter before baking.***TIP***: For foolproof rising conditions, place dough in a large greased bowl, covered, in a cold oven. On the bottom rack, fill a 9x13 inch pan with boiling water and close the door. The moisture and heat makes for perfect results every time."
photo by Linajjac 
- Ready In:
- 3hrs 15mins
- Ingredients:
- 9
- Yields:
-
2 8 oz. tubes
- Serves:
- 32
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ingredients
- 2 (4 1/2 teaspoon) packages dry yeast
- 3⁄4 cup water (100-110 degrees F)
- 2 large eggs, beaten
- 1⁄4 cup shortening, cubed
- 1⁄3 cup butter, cubed
- 4 cups flour, divided
- 1⁄2 cup sugar
- 1 teaspoon salt
- 1 tablespoon butter, melted
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directions
- In a large mixing bowl, dissolve the yeast and 1 tbsp of the sugar in the warm water. Let sit until foamy - 10 minutes
- In a separate bowl, combine remaining sugar, salt and 3 cups flour. Using the paddle attachment, once yeast is foamy, stir in beaten eggs followed by shortening and butter. Next, add flour mixture using the dough hook. Turn out onto floured surface and slowly add the last cup of flour, kneading to achieve a smooth, elastic consistency. Be careful not to add too much flour. Use as little as possible - you may not need to add all the flour.
- Place in a greased bowl, turning to grease the top of the dough. Let rise in a warm place (85 degrees F) until doubled, about 1 1/2 hours. ***TIP*** At this point if you want to use the dough for something other than crescents, such as other recipes using Pillsbury crescent dough, you can shape it as desired.
- To form crescents: When done rising, divide in half, rolling each half into a 12-inch circle 1/4 inch thick. Spread with the soft butter and cut each circle into 16 wedges. Roll up each wedge beginning at the largest end and place, point side down, on a greased baking sheet. Curve to form crescents. Cover and let rise until doubled, approximately 1 hour.
- Preheat the oven to 400 degrees F and bake for 12 to 15 minutes, or until
- rich golden brown. Remove from oven and brush with butter.
- **You can do this recipe by hand, although I find a stand mixer to be much quicker.
Questions & Replies
-
Where and what is butter amount in number 4?
Aspoulos
-
I need an eggless or egg substitute option. Can you suggest?
Shourya B.
-
If measuring yeast do I use 9 teaspoons total?
Kelly H.
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Reviews
-
I thought these works great as a substitute. SO much better than refrigerator dough! However, the note says that this recipe is equivalent to 2 cans of Pillsbury. Those cans are 8 oz. each - this recipe makes a little more than 2 pounds of dough. So, just be aware that you'll really have the equivalent of 4 cans, not only 2. You can always freeze your unused "can's worth" and have it ready for your next need! :)
reebsings_2244816
-
I now live in New Zealand, so sadly no Pillsbury products :(, wanted to make Veggie Diamonds so I thought I would give this a try. Nice and easy,it is so close to the real deal. Its a little puffier than crescents, but that is ok. It will be nice and firm to hold all the cream cheese and veggies. Thanks, my kids are excited about all the other things I usually make with the crescent rolls
dee in the kitchen
-
This is a really great recipe! Not as flakey as Pillsbury crescent rolls, but the flavor is much better! They are great as is or made into homemade hot pockets.
Heidi F.
-
These rolls are moist and fluffy. They are just as delicious and soft the next day.<br/>Used olive oil instead of shortening. <br/>This bread is perfect for homemade hot pockets and breakfast pockets :)
ob1kiyomi
-
These are perfect! I think they taste better. They are so soft & melt in your mouth. This is a keeper. Thanks!
Linajjac
see 9 more reviews
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RECIPE SUBMITTED BY
lilsweetie
- 6 Followers
- 13 Recipes
- 6 Tweaks
i'm 25 years old and have had a passion for baking ever since i was 9 and baked my first mini whipped cream and fruit filled mini tarts. i am a dessert person all the way and a white chocolate lover. my biggest problem is that i like to bake so much that people around me can't eat fast enough to keep up. i have a baking blog at http://BUTTERCREAMBARBIE.blogspot.com
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