Pillsbury Crescent Rolls
Copycat Pillsbury crescent rolls — light, buttery homemade crescent rolls made with a classic yeast dough, rolled into wedges and baked until golden. Makes 32 rolls.
Ingredients
- 2 pkgs active dry yeast
- 0.8 cup warm water (105°F)
- 0.5 cup sugar
- 1 tsp salt
- 2 count large eggs
- 0.5 cup solid vegetable shortening
- 4 cup unbleached all-purpose flour
- 3 tbsp butter, softened (for rolling)
Instructions
- 1
In a large mixing bowl, dissolve yeast in warm water. Stir in sugar, salt, eggs, shortening, and half the flour. Mix until smooth.
- 2
Add remaining flour and blend until a soft dough forms. Scrape sides of bowl, cover with a damp cloth, and let rise in a warm place (85°F) until doubled, about 1½ hours.
- 3
Divide dough in half. Roll each half into a 12-inch circle, about ¼ inch thick. Spread with softened butter.
- 4
Cut each circle into 16 wedges. Roll up each wedge starting from the largest end. Place point-side down on a greased baking sheet. Curve into crescent shapes.
- 5
Cover and let rise until doubled, about 1 hour. Preheat oven to 400°F (205°C).
- 6
Bake 12–15 minutes until rich golden brown. Brush with soft butter while hot.