Home 10 ingredients or less Refrigerator Crescent Rolls

Refrigerator Crescent Rolls

0 comment

This post may contain affiliate links.

Since we had soup week last week, I thought it would be perfect to follow it up with a bread week. A few of these recipes would also work well for Thanksgiving too, including today’s recipe for refrigerator crescent rolls.

This recipe makes a beautiful¬†dough. I know, I am kind of weird, but I love a beautiful dough. It’s not sticky and has a nice smooth consistency. It is easy to work with too!

This dough can be made 3 days ahead of time. This is one of the reasons this would be so perfect to use for Thanksgiving. Plus, it makes 3 dozen rolls. However, it is also an excellent compliment to a bowl of soup.

I made this dough and then used it for the next 3 dinners. I just took 1/3 of the dough each night and had nice hot rolls with each meal. These rolls also hold their shape so well. This is definitely going in my go-to file for sure!

Refrigerator Crescent Rolls | realmomkitchen.com

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Refrigerator Crescent Rolls | realmomkitchen.com

Refrigerator Crescent Rolls


Units Scale
  • 6 1/2 cups bread flour (I use all-purpose and they still worked well), divided
  • 2 pkgs or 4 1/2 tsp active dry yeast
  • 2 cups water
  • 1/3 cup shortening of butter
  • 2 tsp salt
  • 1/2 cup sugar
  • 2 eggs
  • butter, optional


  1. In the bowl of a stand mix, combine together 2 1/2 cups of the flour with the yeast.
  2. In a microwave safe bowl, add water, shortening, salt, and sugar. Microwave to melt shortening. Then you want the mixture to get to 120-130 degrees.
  3. Add the water mixture to the bowl mixture in the mixing bowl. Mix together using the paddle attachment until combined. then beat in eggs 1 add a time. Scrape down sides and beat on speed 2 for 3 minutes.
  4. Scrape down sides of bowl and switch to the dough hook. Slowly add in the remaining 3 cups of flour while mixing until the dough cleans off the sides of the bowl. You may need additional four to accomplish this.
  5. Scape down sides of bowl a,d cover with plastic wrap and place in the fridge. Refrigerate for 2 hours punching down every 30 minutes. You can keep this dough in the fridge for 3 days. If you keep it that long be sure to punch it down once each day.
  6. When ready to shape divide dough into thirds. Roll each third into a 10 inch triangle. Cut like a pizza into 12 pieces using a pizza cutter. Roll each up from the long end up to the point. Place on a baking sheet and curve ends down. 1 1/2 dozen will fit on a large baking sheet.
  7. Cove and let rise until double in size. This can take up to 2 hours. Or place in a warm oven. I put them in a 170 degree oven and they doubled in about 30 minutes.
  8. Bake at 400 degrees for 10 to 20 minutes, until golden brown. Remove from oven and bush with butter if desired. Makes 3 dozen.
Recipe Card powered byTasty Recipes

Recipe adapted from Barbara Bakes.

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

* By using this form you agree with the storage and handling of your data by this website. Your email address will not be published.