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.

In the bakery we double tray the oven to prevent burning the bottoms of pastries & cookies. You can also achieve the same at home by insulating your trays with a double sheet of baking parchment.

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.

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.

Lucky for you, easy-bake crescents stand in for traditional puff pastry. It's a classic dessert with convenience!

In contrast, store-bought crescent rolls, such as Pillsbury Crescents, can last unopened up to 2 weeks past their expiration date in the pantry and, if refrigerated, 1 week after opening. The preservatives in these rolls help maintain freshness over a longer period when stored properly.

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. Before preparing them, defrost the frozen dough so they bake properly.

Don't taste or eat raw (unbaked) dough or batter. Don't let children handle raw dough, including play clay and dough for crafts. Uncooked flour and raw eggs can contain germs that can make you sick if you taste raw dough. Wash your hands, bowls, utensils, and countertops after handling raw flour, eggs, or dough.

Knead dough on lightly floured surface 5 minutes until smooth and elastic. Cover with large bowl; let rest 5 minutes. COAT baking sheet with no-stick cooking spray.

They contain trans fat.

The downside to using hydrogenated palm oil is that it contains trans fat, which is bad for your cholesterol. It's not so good for your body, which is why you should definitely eat these babies in moderation.

Why is my oven burning the bottom of everything? ›

You need to pay attention to oven temperature, where the rack is located in the oven and what type of pan or tray you use. If you are burning just the bottoms, move the oven rack up a notch if possible. If it's not possible to move the rack and your loaf is on a sheet tray, double up on your trays.

For example, if a croissant is made with a high quality Butter it will have a much better taste than a Croissant made with margarine. Also if baking with Salt or without Salt you will taste a difference. These are just a couple of examples.

Both are made from a yeast bread base. Basically, a crescent roll is made by rolling out bread dough, shaping it into a crescent, and baking. A croissant, however, is made of a puff pastry type of dough. The thin leaves of dough are layered with butter, folded, rolled, and shaped.

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 different from other puff pastries in that they include yeast, which, during proofing, increases the dough volume. Ideally, the optimum croissant quality is achieved at a yeast level of 7.5%, with a proof time of 60 minutes at 31 °C (88 °F).