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5 from 2 votes

Refrigerator Crescent Rolls

Cook Time20 minutes
Total Time20 minutes
Course: Rolls
Keyword: baking, yeast bread
Servings: 3 dozen rolls
Author: Barbara Schieving


  • 2 cups water
  • 2 eggs
  • cup shortening*
  • 6 ½ cups bread flour
  • 2 teaspoons salt
  • ½ cup sugar
  • 2 packages 4 ½ teaspoons active dry yeast**


  • Measure 2 ½ cups of the flour into a large mixer bowl. Add yeast; blend.
  • Combine water, shortening, sugar, and salt in a pan or microwave safe bowl. Heat until warm (120°-130°F), stirring constantly.
  • Add liquids to flour-yeast mixture. Add eggs. Beat 1 minute at low speed. Scrape down dough from sides of bowl. Beat 3 more minutes at high speed.
  • Switch to the dough hook, on low speed gradually add the remaining flour, add more or less as necessary flour to form a soft dough. Scrape down dough from sides of bowl.
  • Cover bowl first with wax paper, then with aluminum foil. Refrigerate no more than 3 days for best results. Punch down dough every 30 minutes for the first few hours until it is chilled, then once a day.
  • When ready to make rolls, divide the dough in to thirds. Refrigerator remaining dough until ready to shape.
  • To shape crescent rolls: Roll ⅓ of the dough into a 10-inch circle. Cut into 12 pie-shaped pieces. Roll each piece of dough from the wide side toward the point, stretching the dough slightly as it is rolled. Place on baking sheet a little apart; curve ends.
  • Cover and let rise in warm place until doubled, 1 to 2 hours.
  • Bake dinner rolls on baking sheet 10 to 20 minutes, depending on size, in preheated 400°F oven.
  • Remove from pan and set on rack; brush with butter.


*Can substitute half or all butter
**Use active dry yeast for this recipe. Instant yeast is not recommended for refrigerated dough.
Recipe slightly adapted from Red Star Yeast.