• Flour: You can use either all-purpose flour for a tender roll or bread flour for a slightly chewier texture. The type of flour impacts the gluten development and final chewiness.
• Sugar: Granulated white sugar is used not only for a touch of sweetness but also to feed the yeast, aiding in its activation and helping the dough achieve a golden-brown crust.
• Leavening: This recipe cleverly combines dry active yeast for flavor and a tender crumb, along with baking powder to give the dough an extra lift and ensure consistent fluffiness, mimicking the texture of refrigerated dough.
• Margarine or Butter: The original inspiration for this recipe often uses margarine. However, we highly recommend unsalted butter for superior flavor. While butter needs more thawing time when cold due to its solid state, margarine-enriched dough remains more flexible when chilled, offering convenience.
• Warm Water: Essential for activating the yeast and binding all the dry ingredients together, forming a cohesive dough. Ensure the water is warm (around 105-115°F or 40-46°C) to properly activate the yeast without killing it.

This copycat recipe provides sheets of dough, each designed to make eight rolls, just like the refrigerated store-bought variety. It’s perfect for an easy dinner or side by simply baking in the oven. You can use your favorite Pillsbury recipes to craft creative triangle-shaped snacks, or pinch the seams together to create a seamless pastry or a quick pizza crust.

1. Preheat your oven to 375°F (190°C).
2. Carefully separate the dough into triangles. If your dough has been refrigerated and is stiff (especially if using butter), allow it to thaw on the counter until pliable before unrolling or separating.
3. If your recipe calls for fillings, add them now before shaping.
4. For classic dinner roll crescents, start at the widest part of the triangle and roll it up towards the pointed tip.
5. Place the shaped dough on an ungreased (or parchment-lined) cookie sheet.
6. Gently curve each roll into the familiar crescent shape.
7. Bake for 12-15 minutes, or until the rolls are beautifully golden brown and puffed.

Note: Recipes with substantial fillings may require longer baking times. Always refer to your specific recipe’s baking instructions for best results.

This generous recipe yields two rectangular sheets of dough, each meticulously cut into 8 triangles. This quantity is precisely equivalent to two standard 8oz store-bought cans of refrigerated crescent rolls, giving you plenty of dough for your culinary creations.

This homemade crescent roll dough is designed to be stored similarly to store-bought varieties. To perfectly replicate the Pillsbury experience, you’ll need to roll the dough out onto aluminum foil or parchment paper. This crucial step helps prevent the dough from drying out and sticking to itself, ensuring it’s easy to handle when you’re ready to use it.

To prepare for storage: Roll your dough out to a 12×8 inch rectangle directly over a piece of parchment paper. Using a bench scraper or a sharp knife, cut the rectangle into 4 equal vertical strips, then cut each strip in half diagonally to form 8 perfect triangles. Leave the triangles arranged on the parchment paper and roll up the entire sheet of triangles, starting from the shorter end. Place these rolled-up sheets of crescents into a grocery bag or an airtight container and refrigerate for up to 4 days.

Thawing Instructions: If your dough was made with butter, remove it from the refrigerator a couple of hours before baking to allow it to soften and become flexible enough to unroll without cracking. Dough made from margarine or shortening will typically require less thawing time due to its softer consistency when cold.

While homemade crescent dough is at its best when refrigerated and used within a few days, extended use is certainly possible by freezing. You can freeze the dough for up to 2 months. Be aware that if yeast remains in dough for a prolonged period in the freezer, it can gradually lose its strength, potentially resulting in less rise in your baked goods.

To Freeze Crescents: Prepare your dough sheets as described for refrigeration (rolled up on parchment paper with the triangles). Place these rolled-up sheets into a freezer-safe grocery bag or an airtight container, and store them in the freezer for up to 2 months. Always ensure the dough is completely thawed in the refrigerator overnight, then brought to room temperature before unrolling and using.

The original formula for Pillsbury Crescent Roll Dough often includes margarine or shortening due to their ability to remain semi-solid and flexible even after refrigeration. These types of fats are ideal for doughs that need to be unrolled cold. While our recipe lists margarine, we personally prefer and recommend using butter for its superior flavor. If you choose to use butter (a solid fat), it’s important to remember that you will need to allow the dough to thaw from the refrigerator for a few hours before it becomes pliable enough to work with. This extra thawing time is a small trade-off for the rich, delicious taste butter imparts.

For the Crescent Roll Dough:

Making Your Homemade Crescent Dough:

• 

  In a large mixing bowl, thoroughly combine all the dry ingredients (flour, sugar, salt, baking powder, and dry active yeast). Add the softened margarine or butter and the warm water. Mix well until a cohesive dough forms. The dough will feel slightly sticky, which is perfectly normal for this recipe. Cover the bowl and let the dough rest for 30 minutes to allow the yeast to activate and the flour to fully hydrate.
• 

  After resting, divide the dough into two equal parts. Take one part and roll it out onto a sheet of parchment paper to form a rectangle approximately 12×8 inches. Using a bench scraper or a sharp knife, first cut the rectangle into four equal strips lengthwise. Then, cut each of these strips diagonally in half to create 8 distinct triangles. Repeat this process for the second half of the dough.
• 

  You now have two sheets of crescent dough, each with 8 triangles, exactly like two tubes of store-bought Crescents! Keep the triangles on the parchment paper and gently roll up each sheet, starting from the shorter end. Store these rolled-up sheets in the refrigerator for up to 4 days or freeze them for longer use. Use this versatile dough in any recipe that calls for refrigerated crescent rolls.

Basic Baking Instructions for Plain Crescents: Preheat your oven to 375°F (190°C). If the dough is cold, let it thaw until pliable. Separate each triangle and roll it up, starting from the widest part and ending at the pointed tip. Place the shaped crescents on a parchment-lined baking sheet and bake for 15-20 minutes, or until golden brown.

**Please note that baking times will vary depending on how you cut, fill, and shape your crescents. Always use your specific crescent roll recipe or desired application as a guide for optimal baking results.

Nutrition per serving