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Crescent Rolls Recipe

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This recipe for Crescent Rolls, by , is from Recipes from the Dahl House, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Carma Dahl


1/4 pound melted margarine or butter
1/4 cup sugar (scant)
1 package (1 TBS.) dry yeast dissolved in 1/2 cup warm water and 1 tsp. sugar
1 cup lukewarm milk
2 eggs, beaten
4 cups unbleached flour
1 teaspoon salt

Glaze (for cinnamon rolls)
1 cup powdered sugar
3 tablespoons hot water
2 drops flavoring (almond extract or Danish creme)

Mix together in large bowl sugar, milk, dissolved yeast, melted margarine. Add beaten eggs.
Sift together flour and salt. Add 1/2 flour mixture to liquid. Stir well. Add other 1/2 flour mixture - it will be quite stiff to stir. Put in a covered bowl and refrigerate overnight.
Divide dough into 4 equal parts. Roll one part at a time into a round shape about 1/4 inch thick. Brush with melted margarine. Cut into 12 pie shape sections. Roll each piece up from the wide end and place tip down on greased cookie pan.
Let raise 2 1/2 - 4 hours.
Bake at 375 for 10-12 minutes.

For Cinnamon rolls:
Roll the divided 4 parts into rectangular shapes. Spread with butter, brown sugar, cinnamon, and nuts. Roll up lengthwise, cut with a sharp knife or dental floss into equal 1-inch sections. Place in a buttered dish then let rise til double in size. Bake at 375 for 10-15 minutes (until golden brown)

Personal Notes:
Personal Notes:
Grandma Dahl would show us over and over again how to make these. She was such a perfectionist in the kitchen and everyone loved her cooking. These rolls had to be hidden before it was time to eat, otherwise, we wouldn't have any left for leftover turkey sandwiches for the day after Thanksgiving. -Jacque




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