6 Sensational Crescent Roll Recipes (2024)

FAQs

What's the difference between a croissant and a crescent roll? ›

Crescent rolls have a similar crescent-moon shape as croissants, but most aspects of these baked goods are different. Unlike croissants, crescent rolls are not laminated. This makes crescent rolls more bread-like than croissants.

Move the pan to a higher shelf in the oven. Or you can buy an insulated baking sheet (such as Air-Bake) that will give a little protection from the heat of the bottom burner in the oven. You can also put another baking sheet under your pan.

Entire product must be baked once opened. Do not eat raw crescent roll dough. Keep dough refrigerated.

The crescent-shaped croissant is a flaky pastry with buttery layers whereas a puff pastry is a drier composition of dough. Both use similar ingredients and preparation work.

Flavor: Butter is the key flavor in crescent rolls. It's what makes them so darn craveable (and it's the reason there's never one left in the bread basket). Canned crescent rolls should have perfect butter flavor with a hint of salt—the right combo for munching solo or using as the foundation for plenty of recipes.

To keep rolls warm until serving, place in a serving basket; loosely cover with foil. Crescent Rolls can be shaped and placed on cookie sheets up to 2 hours before baking.

Move the oven rack one position above the center. This prevents the bottom from burning while the top bakes or use double trays. If frozen, bring croissants to room temperature.

The expiration or "best-by" date on Pillsbury crescent rolls serves as a guideline for optimal freshness, not an absolute safety cut-off. Unopened crescent rolls often remain fresh for several weeks to a couple of months past this date if stored properly in a cool, dry place.

Defrost any type of dough using a microwave, a fridge, or an oven. If you're in a hurry, the microwave is your best bet to quickly defrost your dough. The fridge will take the longest but requires the smallest amount of effort. Using the oven will ensure a thorough thaw but takes much longer than the microwave.

After the expiration date has passed, Pillsbury dough can still be used within a certain timeframe, typically up to two weeks, if it has been stored properly. This period allows for the consumption of the product beyond the printed date as long as there are no signs of spoilage such as an off odor or visible mold.

Can you freeze homemade crescent rolls before baking? ›

No more store-bought crescent rolls! These can be made ahead of time, refrigerated or frozen. It's so easy, buttery and fluffy!

Our biscuits crescent and cinnamon rolls are in pressurized cans, you should NOT freeze them. However, if you open the container and have unbaked leftovers, you can freeze them in a sealed bag for up to two weeks.

Time: Dough typically lasts up to 4 days in the refrigerator. Beyond this time, the risk of spoilage increases. Freezer Storage: For extended storage, croissant dough can be frozen for up to 3 months.

After shaping leave your croissants to proof for one hour at room temperature to kick start the proofing process. Then place them in the fridge overnight. Make sure no air can reach the croissants, otherwise they will dry out!

According to Sixty and Me, croissants made with butter are typically straight since it is said that French law requires croissants made with margarine to be shaped like a crescent. And because of this, straight croissants are generally considered superior — which is ironic, considering their name.

Why are your croissant not crescent shaped? According to Raymond Calvel croissants laminated with margarine are formed into the crescent shape, while croissants laminated with butter are left in the straight form. We say, use whichever shape you like best, but do use real (organic) butter!

Croissants are named for their historical crescent shape. The dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry.

It is widely understood that the croissant of today is a descendent of the 'kipferl' (or kipfel) - an Austrian, crescent-shaped pastry that resembles a thinner, denser croissant made with a generous amount of butter and often served topped with sugar and almonds.