I just tried an Easy Homemade Crescent Roll Recipes idea that actually makes soft, fluffy, tender, buttery dinner rolls that disappear before the main course.

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I’m obsessed with these Homemade Crescent Rolls. I love how they puff, get soft, and pull apart like they want to be eaten right now.

These aren’t fancy bakery croissant rolls, they’re honest Copycat Crescent Rolls that actually melt under your fingers. I adore the buttery crumbs and flaky edges.

But what gets me is the smell of yeast and all purpose flour mixing with unsalted butter. Easy Homemade Rolls Simple enough for a lazy Sunday, but impressive enough for holiday plates.

I crave them still, thinking about tearing one open and seeing steam. Hot butter dripping, no regrets.

ever.

Ingredients

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Flour: the backbone, gives structure and chew.
Plus you’ll want it for dusting.
Warm milk: makes dough soft and tender, adds a bit of richness.
Warm water: wakes the yeast up.
Basically, it gets things moving.
Active dry yeast: airy rise and light texture, kind of like magic.
Granulated sugar: feeds yeast and adds a gentle, pleasant sweetness.
Salt: balances sweetness and strengthens gluten, keeps rolls from tasting flat.
Softened butter for dough: adds richness and soft, flaky layers inside.
Melted butter for brushing: makes crust golden and gives that irresistible gloss.
Egg for dough: adds tenderness, a bit of protein, and slight chew.
Egg wash: gives shiny, browned tops and helps toppings stick on.
Optional honey or sugar: a touch sweeter, warm and comforting.
You choose.

Ingredient Quantities

3 1/2 cups all purpose flour, plus extra for dusting

3/4 cup whole milk, warmed

1/4 cup warm water

2 1/4 teaspoons active dry yeast (1 packet)

2 tablespoons granulated sugar

1 teaspoon salt

4 tablespoons unsalted butter, softened (for the dough)

2 tablespoons unsalted butter, melted (for brushing)

1 large egg, room temperature (for the dough)

1 large egg, beaten with 1 teaspoon water (for egg wash)

Optional: 1 tablespoon honey or sugar for a slightly sweeter roll

How to Make this

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1. Warm the milk and water to about 105 to 110°F so it’s warm but not hot, then sprinkle the yeast and sugar over the warm water, stir a little and let sit 5 to 10 minutes until foamy.

2. In a large bowl whisk together 3 1/2 cups flour and 1 teaspoon salt, make a well and add the foamy yeast, warmed milk, 1 large room temperature egg and 4 tablespoons softened butter, and the optional 1 tablespoon honey or extra sugar if you want sweeter rolls.

3. Stir with a wooden spoon until a shaggy dough forms, then turn onto a lightly floured surface and knead about 8 to 10 minutes until smooth and slightly tacky, adding a tablespoon of flour at a time only if it’s too sticky.

4. Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap and let rise in a warm draft free spot for about 1 to 1 1/2 hours until doubled in size.

5. Punch down the dough gently, divide into two discs and roll each on a floured surface into a 12 inch circle, keeping the other disc covered so it doesn’t dry out.

6. Cut each circle into 8 wedges (so 16 total), brush each wedge very lightly with a little of the melted butter, starting at the wide end roll each wedge toward the point, tucking the point under slightly to keep shape; curve into a crescent if you like.

7. Arrange rolls on a greased or parchment lined baking sheet about 1 inch apart, cover loosely with plastic or a towel and let rise again 30 to 45 minutes until puffy.

8. Preheat the oven to 375°F. Just before baking brush the rolls with the egg wash (1 beaten egg with 1 teaspoon water) for a glossy finish.

9. Bake for 12 to 15 minutes until golden brown on top and the bottoms sound hollow when tapped, rotate the pan halfway through if your oven has hot spots.

10. Immediately brush with the remaining 2 tablespoons melted butter when they come out of the oven for extra softness and flavor, let cool a few minutes and serve warm. If you want softer crumbs store in an airtight container while still slightly warm.

Equipment Needed

1. Liquid measuring cup for the milk and water, and to measure the butter if you like that method
2. Dry measuring cups and a teaspoon set for the flour, sugar, salt and yeast
3. Instant read thermometer or candy thermometer to check the milk is about 105 to 110°F (so it’s warm not hot)
4. Large mixing bowl for mixing and first rise, plus a smaller bowl for the egg wash
5. Wooden spoon for stirring the shaggy dough, and a bench scraper or spatula to help turn and divide the dough
6. Rolling pin and a lightly floured surface or pastry board to roll each disc into a 12 inch circle
7. Baking sheet lined with parchment or lightly greased, plus a pastry brush for the melted butter and egg wash
8. Clean towel or plastic wrap for covering rises, plus oven mitts to safely handle the hot pan

FAQ

Q: My yeast didnt foam during proofing, is it bad? A: If the yeast stays flat after 5 to 10 minutes in warm water and sugar, it's probably dead. Try again with new yeast and make sure the water is about 105 to 115°F. Too hot will kill it, too cold wont wake it up.

Q: Can I use lowfat milk or non dairy milk instead of whole milk? A: Yes, you can, but whole milk makes richer, softer rolls. Non dairy milks work but might give a slightly different flavor and texture. If you use skim, the rolls may be a bit less tender.

Q: My rolls turned out dense, what went wrong? A: Common causes are using too much flour, not kneading enough, or not letting the dough rise long enough. Add flour slowly when mixing, knead until the dough is smooth and slightly springy, and give it enough time to double in size. Also check your yeast is active.

Q: Can I make the dough ahead or freeze the rolls? A: Yes. You can refrigerate the shaped rolls overnight, covered, and bake in the morning. For freezing, freeze baked rolls in an airtight bag, or freeze shaped unbaked rolls on a tray then transfer to a bag. Thaw and proof before baking.

Q: How do I get flaky layers like bakery crescents? A: Chill the butter and dough briefly before shaping, and roll the dough gently to keep butter layers intact. Brushing with melted butter before rolling helps layers separate during baking. Don't overwork the dough or the butter will smear into the flour.

Q: Egg wash skipped, is it okay? A: It's fine, the rolls will still taste great but they wont be as glossy or golden. You can brush with milk or a little melted butter instead if you dont want to use eggs.

Homemade Crescent Rolls Recipe Substitutions and Variations

All purpose flour: substitute with 3 1/2 cups bread flour for chewier, taller rolls; or use 3 1/2 cups 1-to-1 gluten free flour blend if you need GF, but add 1 teaspoon xanthan gum if the blend doesn’t have it.
Whole milk: swap for equal parts warm 2% or skim milk if that’s what you have, or use unsweetened almond milk for a dairy free option though texture will be a little different.
Unsalted butter (dough): replace with equal amount of room-temp margarine or vegan butter for dairy free; you can also use 3 tablespoons olive oil plus 1 tablespoon softened butter for a slightly lighter crumb.
Egg (dough): use 1/4 cup applesauce or 1/4 cup mashed banana as an egg replacer for vegan/egg-free rolls, or 3 tablespoons yogurt as another binder if you dont have eggs.

Pro Tips

1. Let the yeast get nice and foamy before you mix it in, if it doesnt bubble well skip it and open a new packet, bad yeast makes flat rolls and thats a pain.

2. When kneading, aim for slightly tacky not dry, add flour by the tablespoon only, too much flour = dense rolls, and use the palm of your hand to push and fold, it helps build gluten faster.

3. Don’t rush the second rise, give the shaped rolls a full 30 to 45 minutes in a warm spot, if your kitchen is cold pop them in the oven with just the light on to make a gentle warm box.

4. Brush with melted butter as soon as they come out of the oven and store while still slightly warm in an airtight container for softer crumbs, but if you want a crispier crust skip the butter and cool on a rack.

Homemade Crescent Rolls Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I just tried an Easy Homemade Crescent Roll Recipes idea that actually makes soft, fluffy, tender, buttery dinner rolls that disappear before the main course.

Servings

servings

Calories

207

kcal

Equipment: 1. Liquid measuring cup for the milk and water, and to measure the butter if you like that method
2. Dry measuring cups and a teaspoon set for the flour, sugar, salt and yeast
3. Instant read thermometer or candy thermometer to check the milk is about 105 to 110°F (so it’s warm not hot)
4. Large mixing bowl for mixing and first rise, plus a smaller bowl for the egg wash
5. Wooden spoon for stirring the shaggy dough, and a bench scraper or spatula to help turn and divide the dough
6. Rolling pin and a lightly floured surface or pastry board to roll each disc into a 12 inch circle
7. Baking sheet lined with parchment or lightly greased, plus a pastry brush for the melted butter and egg wash
8. Clean towel or plastic wrap for covering rises, plus oven mitts to safely handle the hot pan

Ingredients

3 1/2 cups all purpose flour, plus extra for dusting
3/4 cup whole milk, warmed
1/4 cup warm water
2 1/4 teaspoons active dry yeast (1 packet)
2 tablespoons granulated sugar
1 teaspoon salt
4 tablespoons unsalted butter, softened (for the dough)
2 tablespoons unsalted butter, melted (for brushing)
1 large egg, room temperature (for the dough)
1 large egg, beaten with 1 teaspoon water (for egg wash)
Optional: 1 tablespoon honey or sugar for a slightly sweeter roll

Directions

Warm the milk and water to about 105 to 110°F so it's warm but not hot, then sprinkle the yeast and sugar over the warm water, stir a little and let sit 5 to 10 minutes until foamy.
In a large bowl whisk together 3 1/2 cups flour and 1 teaspoon salt, make a well and add the foamy yeast, warmed milk, 1 large room temperature egg and 4 tablespoons softened butter, and the optional 1 tablespoon honey or extra sugar if you want sweeter rolls.
Stir with a wooden spoon until a shaggy dough forms, then turn onto a lightly floured surface and knead about 8 to 10 minutes until smooth and slightly tacky, adding a tablespoon of flour at a time only if it's too sticky.
Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap and let rise in a warm draft free spot for about 1 to 1 1/2 hours until doubled in size.
Punch down the dough gently, divide into two discs and roll each on a floured surface into a 12 inch circle, keeping the other disc covered so it doesn't dry out.
Cut each circle into 8 wedges (so 16 total), brush each wedge very lightly with a little of the melted butter, starting at the wide end roll each wedge toward the point, tucking the point under slightly to keep shape; curve into a crescent if you like.
Arrange rolls on a greased or parchment lined baking sheet about 1 inch apart, cover loosely with plastic or a towel and let rise again 30 to 45 minutes until puffy.
Preheat the oven to 375°F. Just before baking brush the rolls with the egg wash (1 beaten egg with 1 teaspoon water) for a glossy finish.
Bake for 12 to 15 minutes until golden brown on top and the bottoms sound hollow when tapped, rotate the pan halfway through if your oven has hot spots.
Immediately brush with the remaining 2 tablespoons melted butter when they come out of the oven for extra softness and flavor, let cool a few minutes and serve warm. If you want softer crumbs store in an airtight container while still slightly warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.