Big Fat Crescent Rolls Recipe

This recipe was published on February 1, 2012. I updated the photos and added more details for the recipe on November 7, 2018. So many of my favorite recipes were posted on the blog when I first started, before any of you were here! The world needs to know about these big fat crescent rolls! As usual, I’m keeping a portion of the original blog post for posterity’s sake. Here’s a blast from the past:

How do you like Charlotte’s mohawk? Her hair is actually looking way better these days. She was born with a full head of hair, but by 4 months had developed a lovely combination of long side wings with the classic bald spot in the back, above a rockin’ mullet. A true backstache. We were blinded by being adoring parents. It took my sister-in-law Sandi to come into town with a pair of fresh eyes to finally wake us up. She said that Charlotte looked like an infant combination of Benjamin Franklin and Smeagol from Lord of the Rings.

Sandi was totally right, Charlotte’s hair was atrocious. Isn’t it crazy how parents always think their babies are beautiful, and then even 6 months later you look back and think, wow, my kid is way cuter than that now. That newborn looks just as ugly as all the other newborns I’ve seen. I think it’s God’s way of helping up propagate the species.

How to make crescent rolls

Have you ever made homemade crescent rolls? These little beauties always turn out perfect. Eric’s mom Kris gave me the recipe years ago when I married into the family, and she’s had it since 1987. It’s definitely tried and true! There is nothing more amazing than your house smelling like these yeasty, heavenly rolls. I can throw down about a dozen in one sitting. They are absolutely addictive. They are worth every ounce of effort, and whoever you share these with will be quick to agree. I titled this “Big Fat Crescent Rolls, yeah” because Eric originally wrote the recipe in an email while his mom dictated it to him on the phone, and this is what he titled it. I edited out all the other slang in the instructions (mix it in the kitchenaid, yo) but in my mind I can’t call them anything else.

Make sure your yeast gets nice and foamy.

See how loose and sticky this dough is??

Don’t leave to run errands while your dough rises. I always do this!!

It’s a massive amount of dough.

How to roll crescent rolls

Get ready for a ton of pictures! Yeast rolls can be a little intimidating, especially when you have to shape the dough, so I’ve got it broken down for you here.

This dough is so soft, it just falls off your hand.

I like to stretch the skinny end of the triangle so that when you roll it you get lots of pretty layers.

Here’s how to snip the long end of your triangle and fold it in on itself if it’s looking too wide. You don’t want the rolls to be too long. I forgot to include a picture, but when you place the roll on the baking sheet before it rises, you want to curl the edges so tht it is a crescent shape. And just for fun, here is one of the original photos of this recipe, back from 2012:

I know you are going to love this recipe! They are perfect for Thanksgiving. Make them ahead of time and freeze them so you have one less thing to do on the big day! Facebook | Pinterest | Instagram One year ago: Aunt Shirley’s Famous Creamy Mashed Potatoes « I always make these for Thanksgiving Three years ago: Slow Cooker Brown Butter Carrots «these are so easy for Thanksgiving! Seven years ago: Cherry Tomato and Goat Cheese Pizza