Why You’ll Love This Recipe
These crescent rolls are a step above anything store-bought. They’re soft, slightly sweet, and have a rich, buttery flavor that pairs perfectly with any meal. Whether you serve them with jam for breakfast or alongside roasted meats for dinner, they’ll quickly become a family favorite. Plus, making them from scratch gives you complete control over flavor, texture, and freshness.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Granulated sugar
- Active dry yeast
- Warm milk
- Eggs
- Unsalted butter (softened and melted)
- Salt
- Additional melted butter for brushing
Directions
- In a small bowl, dissolve the yeast in warm milk with a pinch of sugar. Let sit for 5–10 minutes until foamy.
- In a large mixing bowl, combine flour, sugar, and salt.
- Add the yeast mixture, beaten eggs, and softened butter to the dry ingredients. Mix until a dough forms.
- Knead the dough by hand or with a mixer until smooth and elastic (about 8–10 minutes).
- Place the dough in a greased bowl, cover, and let rise in a warm place for 1 to 1½ hours or until doubled in size.
- Punch down the dough and divide it into two equal portions. Roll each portion into a large circle, about ¼-inch thick.
- Cut each circle into 8 wedges (like a pizza). Starting from the wide end, roll up each wedge to form a crescent shape.
- Place rolls on a greased or parchment-lined baking sheet. Cover and let rise for another 30–45 minutes.
- Preheat oven to 375°F (190°C).
- Brush the rolls with melted butter and bake for 12–15 minutes, or until golden brown.
- Remove from oven and brush with more butter, if desired. Serve warm.
Servings and timing
This recipe yields about 16 crescent rolls. Prep time is around 20 minutes, plus 1½ to 2 hours of rising time. Baking takes 12–15 minutes. Total time: approximately 2½ to 3 hours.
Variations
- Add herbs like rosemary or thyme to the dough for a savory twist.
- Stuff with a bit of cheese or ham before rolling for a filled version.
- Brush with honey butter for a sweet finish.
- Use whole wheat flour for a heartier version.
- Top with sesame or poppy seeds before baking for added texture and flavor.
Storage/Reheating
Store leftover crescent rolls in an airtight container at room temperature for up to 3 days. To reheat, warm in the oven at 300°F (150°C) for 5–7 minutes or microwave for about 10–15 seconds. They can also be frozen for up to 2 months. Thaw at room temperature and reheat before serving.
FAQs
Can I make the dough ahead of time?
Yes, prepare the dough and let it rise once. Then refrigerate overnight and shape and bake the next day.
Do I need a stand mixer to make this recipe?
No, the dough can be kneaded by hand. A stand mixer just makes it easier and faster.
Can I freeze the unbaked rolls?
Yes, shape the rolls and freeze before the second rise. Thaw and let them rise before baking.
What’s the best way to get soft crescent rolls?
Don’t overbake them, and be sure to brush with butter after baking to keep them moist and soft.
Can I use instant yeast instead of active dry?
Yes, you can use instant yeast and skip the proofing step. Just mix it in with the dry ingredients.
How long should I let the dough rise?
About 1 to 1½ hours for the first rise and 30–45 minutes after shaping the rolls.
Can I make these rolls dairy-free?
Yes, use plant-based milk and a dairy-free butter substitute.
Why didn’t my rolls rise properly?
The yeast may not have been active, or the environment may have been too cold. Make sure your yeast is fresh and the milk is warm, not hot.
Can I double the recipe?
Absolutely. Just be sure to use a large enough bowl and divide the dough for easier handling.
What can I serve with crescent rolls?
They go well with soups, salads, roasts, or can be enjoyed on their own with butter, honey, or jam.
Conclusion
Homemade crescent rolls are a warm, fluffy, and buttery addition to any meal. Though they require a bit of time and care, the reward is a batch of perfectly golden rolls that taste far better than anything from a can. Whether you’re serving them for a holiday feast or a cozy weeknight dinner, these rolls are sure to impress.
PrintHomemade Crescent Rolls
Soft, buttery homemade crescent rolls made from scratch with simple ingredients. Perfectly golden, fluffy, and versatile for holidays, dinners, or an everyday treat.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 45 minutes
- Yield: 16 crescent rolls
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 tsp active dry yeast (1 packet)
- 1 cup warm milk (about 110°F/45°C)
- 2 large eggs, beaten
- 1/2 cup unsalted butter (softened)
- 1 tsp salt
- 2 tbsp melted butter (for brushing)
Instructions
- Dissolve yeast in warm milk with a pinch of sugar. Let sit 5–10 minutes until foamy.
- In a large bowl, mix flour, sugar, and salt.
- Add yeast mixture, eggs, and softened butter. Mix until dough forms.
- Knead until smooth and elastic, about 8–10 minutes.
- Place dough in a greased bowl, cover, and let rise 1–1½ hours or until doubled.
- Punch down dough and divide into 2 portions. Roll each into a ¼-inch thick circle.
- Cut each circle into 8 wedges. Roll up each wedge from the wide end to form crescents.
- Arrange on a greased or parchment-lined baking sheet. Cover and let rise 30–45 minutes.
- Preheat oven to 375°F (190°C).
- Brush rolls with melted butter and bake 12–15 minutes until golden brown.
- Brush with additional butter if desired and serve warm.
Notes
- For savory rolls, add fresh herbs like rosemary or thyme.
- Brush with honey butter for a sweet version.
- Freeze baked or shaped rolls for later use.
- Don’t overbake—soft rolls are best.
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 3g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
