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Refrigerator Crescent Rolls

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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!

Refrigerator Crescent Rolls | realmomkitchen.com

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

Refrigerator Crescent Rolls | realmomkitchen.com

Refrigerator Crescent Rolls

Real Mom Kitchen

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  • 6 ½ 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
  • cup shortening of butter
  • 2 tsp salt
  • ½ cup sugar
  • 2 eggs
  • butter optional


  • In the bowl of a stand mix, combine together 2 1/2 cups of the flour with the yeast.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Bake at 400 degrees for 10 to 20 minutes, until golden brown. Remove from oven and bush with butter if desired. Makes 3 dozen.
Tried this recipe?Let us know how it was!

Recipe adapted from Barbara Bakes.

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