Homemade Crescent Rolls

Why You’ll Love This Recipe

Homemade Crescent Rolls are soft, buttery, and irresistibly flaky. Unlike the store-bought versions, these rolls are made from scratch with simple pantry staples, resulting in a rich flavor and tender texture. Perfect for holiday dinners, brunch spreads, or any occasion that calls for fresh-baked bread, these crescent rolls will become a family favorite.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flouractive dry yeastsugarmilksaltunsalted buttereggs

directions

Warm the milk until it’s lukewarm (about 110°F/43°C) and dissolve the sugar and yeast in it. Let sit for 5-10 minutes until foamy.

In a large mixing bowl, combine flour and salt.

Cut in the butter until the mixture resembles coarse crumbs.

Add the yeast mixture and beaten eggs to the flour mixture and stir until a soft dough forms.

Knead the dough on a floured surface for about 6-8 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place until doubled in size (about 1 to 1.5 hours).

Punch down the dough and divide it into two equal parts.

Roll each half into a circle about 12 inches in diameter. Cut into 8 wedges.

Starting from the wide end, roll each wedge tightly toward the tip to form a crescent shape.

Place on a baking sheet lined with parchment paper. Cover and let rise again for 30-45 minutes.

Preheat your oven to 375°F (190°C). Brush the tops with melted butter or an egg wash.

Bake for 12-15 minutes, or until golden brown.

Servings and timing

This recipe yields 16 crescent rolls.Preparation time: 20 minutesRising time: 1.5 to 2 hoursBaking time: 12-15 minutesTotal time: about 2.5 hours

Variations

Add grated cheese or herbs to the dough for a savory twist.

Brush with garlic butter before baking for extra flavor.

Include a small square of chocolate or jam before rolling for a sweet version.

Use whole wheat flour for a healthier alternative.

storage/reheating

Store leftover crescent rolls in an airtight container at room temperature for up to 3 days.For longer storage, freeze for up to 2 months.Reheat in the oven at 300°F (150°C) for 5-7 minutes or microwave for 15-20 seconds.

FAQs

Can I make the dough ahead of time?

Yes, you can refrigerate the dough overnight after the first rise. Let it come to room temperature before shaping.

Why didn’t my rolls rise properly?

Ensure your yeast is active and the dough is kept in a warm, draft-free environment.

Can I use instant yeast instead of active dry?

Yes, reduce the amount slightly and skip the proofing step—mix directly with the dry ingredients.

How do I get the rolls extra golden?

Use an egg wash made of 1 beaten egg and 1 tablespoon of water before baking.

Can I freeze unbaked crescent rolls?

Yes, shape them and freeze before the final rise. Thaw, rise, and bake as directed.

What’s the best butter to use?

Unsalted, high-quality butter yields the best flavor.

Do I need a stand mixer?

No, the dough can be kneaded by hand.

Can I double the recipe?

Yes, this recipe scales easily for larger batches.

Are these sweet or savory?

They’re neutral, making them perfect for both sweet and savory applications.

Can I make mini crescent rolls?

Yes, simply divide the dough into more wedges and reduce baking time slightly.

Conclusion

Homemade Crescent Rolls offer a soft, buttery experience that’s far superior to anything store-bought. With a bit of time and care, you’ll have fresh rolls that elevate any meal and impress every guest. Once you taste them warm out of the oven, they’ll become a staple on your table.

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