Crescent Rolls Recipe

Crescent rolls in a bread basket lined with gray towel.

5 from 1 vote

Light, fluffy, buttery, and soft easy homemade crescent rolls! Perfect for Sunday dinner or your Thanksgiving and Christmas gatherings.

Prep Time20

Cook Time12

Rising time2

Course: Bread, Breakfast

Cuisine: American

Keyword: crescent, rolls

Servings:

Calories: 171kcal

Author: Leigh Harris

Ingredients

1/4 cup Warm water 105-115 degrees F
1 tbsp Active dry yeast
1 cup Whole milk
1/4 cup Unsalted butter
2 tbsp Granulated sugar divided
3 1/2 cups All-purpose flour
1 1/2 tsp Kosher salt
1 large Egg
1/4 cup Unsalted butter

Instructions

In the bowl of a stand mixer, combine the yeast, 1 tablespoon of granulated sugar, and warm water. The water temperature needs to be 105 -115 F. Let the yeast proof for 5-10 minutes until foamy on top.
1 tbsp Active dry yeast, 1/4 cup Warm water
In a medium-sized bowl whisk the all-purpose flour, remaining tablespoon of sugar, and kosher salt together to combine.
2 tbsp Granulated sugar, 3 1/2 cups All-purpose flour, 1 1/2 tsp Kosher salt
In a large glass measuring cup add the whole milk and unsalted butter. Microwave in 30-second intervals until the milk is warm 105-115 degrees F(not hot) and the butter is almost melted.
1 cup Whole milk, 1/4 cup Unsalted butter
Add the milk mixture to the bowl of the stand mixer. Add the egg and whisk well.
1 large Egg
Using the dough hook, add the flour 1 cup at a time, and mix well. Then knead for 2 minutes. Remove the dough hook, cover the bowl with plastic wrap, and let rise for one hour.
Line two baking sheets with parchment paper.
Punch down the dough. Scrape the dough out onto a lightly floured work surface. Use a sharp knife to divide the dough in half. Place one half on the work surface, and cover the other piece while you are working with the first piece so it doesn’t dry out.
Roll the dough into a 12-inch circle. Melt 1/4 cup of butter in a small bowl. Brush a layer of melted butter over the surface of the dough circle. Using a pastry cutter or pizza cutter, cut the dough (like a pizza) into 8 equal triangles.
1/4 cup Unsalted butter
Starting with the wide end of each triangle (butter side up), roll the triangle. Roll them somewhat tightly. Place them point down on the prepared baking pan about 2 inches.
Continue with the remaining dough. Cover and let rise in a warm place until doubled in size, about 1 hour.
Preheat the oven to 375 degrees F while the crescent rolls are rising.
Bake for 10-12 minutes, until the tops are golden brown. Brush with melted butter, if desired.

Notes

The butter will not melt completely when warming the milk. Don’t worry it will mix in just fine.

Instant yeast can be used instead of active dry. There is no need to bloom instant yeast, add all the wet ingredients along with the sugar to the bowl, then add the flour mixture 1 cup at a time.

This crescent roll recipe makes 2 lbs of dough. I use a kitchen scale to divide the dough evenly into 1 lb pieces.

Make Ahead - Make the dough through the kneaded process, place it in a greased bowl, turn it to coat, cover it with plastic wrap, and refrigerate for up to 2 days.
When ready to bake remove the bowl from the refrigerator for about 1 hour, cut the triangles, roll, and place on a prepared baking sheet. Cover with a greased sheet of plastic wrap, let rise until doubled, then bake.

Freezing Formed, Unbaked Crescent Rolls - Form the rolls, place them on a parchment paper-lined baking sheet, and freeze until solid. Place the frozen unbaked rolls in a freezer-safe bag or container and freeze for up to 3 months.
When ready to bake, thaw in the refrigerator overnight, place on a parchment paper-lined baking sheet, cover with a sheet of oiled plastic wrap and let rise until doubled in size, 2-3 hours. Bake as instructed.
Or you can thaw them at room temperature on the prepared pan, let them rise until doubled in size (about 4 hours) and bake.

Storing and Freezing - Let the rolls cool completely, place a resealable bag and store it at room temperature for up to 3 days. Reheat in a 325 F oven for 5-10 minutes. Or you can place them in a freezer-safe bag or container, and freeze them for up to 2 months for the best quality.

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