Enid’s Easy Crescent Rolls

One thing my military kids miss out on as we move around the universe is extra “grandparents.”  Although, to be fair, when we do move back into our house in Washington, we have several sets of wonderful neighbors that (I think) are more than willing to fill this role. My brother and I were lucky enough to have not only our own grandparents to spoil us on a daily basis, but many other older adults to enrich our childhood experiences.

When I was a youngster, my aunt Oma Sue’s mom, Enid Knight, was a wonderful “extended grandparent.”  We saw her and her husband frequently, at family holidays and other Sundays, and she was an amazing woman.  A crafter, homemaker, and fabulous cook, she was one of the kindest women I’ve known.  She even made hollow sugar eggs with little scenes in them for Easter. From scratch, people! Simply amazing.

My family thinks no holiday meal is complete without Enid’s Crescent Rolls.  They’re very easy to make, with no kneading, and little hands-on time.  I’ve seen other similar recipes, with a sweet orange filling or made into different roll shapes, but we prefer the classic one.



Enid’s Crescent Rolls

  • 1 pkg yeast (about 2-1/2 tsp)
  • 2 Tbsp warm water
  • ½ cup sugar
  • 2 cups warm milk
  • ½ cup unsalted butter, melted
  • ¼ cup shortening, melted
  • 1 egg
  • 1 tsp salt
  • 6 cups sifted flour

1. Combine yeast, water, and sugar in large bowl. When dissolved, add milk, egg, salt, and 3 cups flour. Mix, then add butter and shortening. Add remaining flour until mixture forms a dough. Don’t knead! Cover and place in refrigerator overnight (although I’ve left it for a couple of days and it’s still perfect).crescent-rolls-4

2. 4 hours before baking, divide dough into 4 equal pieces. Roll each into a 12” circle, brush with melted butter, and cut into 12 wedges, using a pizza cutter. Roll into a crescent shape, from the wide end to the tip, and place on baking sheet. Don’t crowd them…they’ll rise quite a lot.crescent-rolls-3

3. Cover with dish towel and let rise 3-1/2 hours. Preheat oven to 400 degrees and bake 12-15 minutes.

Makes 48 rolls (I have cut it in half successfully, or you can freeze any extras and reheat in the oven, wrapped in foil, at 350 degrees for 10 minutes)

Click here for the printable recipe



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