Homemade Crescent Roll Recipes Recipe

Introduction

These homemade crescent rolls are soft, buttery, and irresistibly flaky – perfect for any meal or occasion. Making them from scratch might seem daunting, but with this straightforward recipe, you’ll have fresh, warm rolls straight from your oven in no time.

Ingredients

• 2 cups milk
• 1/2 cup salted butter, cold
• 2 tbsp dry active yeast (2 packets)
• 1/2 cup warm water
• 1/4 cup + 1/2 tsp sugar
• 1 tbsp salt
• 3 eggs
• 6-7 cups flour
• 1/2 cup melted butter, divided

Instructions

1. Step 1: Measure the milk into a microwave-safe bowl and heat until boiling.
2. Step 2: Place the cold butter into the hot milk. Let it melt completely, then stir. Allow the mixture to cool until almost room temperature.
3. Step 3: In a separate bowl, combine warm water, yeast, and 1/2 teaspoon sugar. Let it sit while the milk cools until the yeast becomes bubbly, indicating it is active.
4. Step 4: Pour the cooled milk and yeast mixture into the bowl of a stand mixer.
5. Step 5: Add 3 cups of flour, the remaining sugar, and salt to the mixer. Mix briefly to combine.
6. Step 6: Add the eggs to the mixer one at a time, mixing until fully incorporated.
7. Step 7: Gradually add an additional 3 cups of flour while mixing. The dough will be sticky. If needed, add up to 1 more cup of flour until the dough can be touched briefly without sticking.
8. Step 8: Cover the bowl with plastic wrap and set it in a warm place for 30 minutes until the dough nearly doubles in size.
9. Step 9: Punch down the dough and let it rise a second time for 20 minutes.
10. Step 10: Turn the dough onto a floured surface and dust the top with flour as well. Gently roll it into a large rectangle.
11. Step 11: Using a pizza cutter, slice the dough into 3 strips, then cut each strip into triangles.
12. Step 12: Brush melted butter onto each triangle before rolling.
13. Step 13: Roll each triangle starting from the straight edge toward the point, then shape each into a crescent ‘C’ shape and place on a greased cookie sheet.
14. Step 14: Repeat with all remaining dough triangles.
15. Step 15: Preheat the oven to 450° F (232° C).
16. Step 16: Cover the rolls and let them rise while the oven preheats. Bake on the middle rack for 10–12 minutes, or until golden brown.
17. Step 17: After baking, brush the rolls with the remaining melted butter. These rolls are best enjoyed within 24 hours.

Tips & Variations

• For extra flavor, try sprinkling cinnamon sugar or adding shredded cheese inside before rolling.
• If you don’t have a stand mixer, you can knead the dough by hand on a floured surface until smooth and elastic.
• Let the dough rise in a slightly warm (not hot) spot to encourage better yeast activation.

Storage

Store cooled crescent rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze the baked rolls in a sealed bag for up to 1 month. Reheat in the oven at 350° F (175° C) for about 5-7 minutes to refresh their softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast, but reduce the amount to about 1 tablespoon and mix it directly with the flour. You may need to adjust rising times slightly.

Can I make the dough ahead of time?

Absolutely! After the first rise, you can refrigerate the dough overnight. Let it come to room temperature and complete the second rise before shaping and baking.

Homemade Crescent Roll Recipes Recipe

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★★★★★

4.5 from 139 reviews

• Author: Rafael
• Total Time: 1 hour 20 minutes
• Yield: 24 crescent rolls 1x

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Description

This homemade crescent roll recipe yields soft, buttery rolls with a golden crust that bake up perfectly fluffy and delicious. Made from scratch using active yeast, milk, butter, and eggs, these rolls are ideal for breakfast, snacks, or as a side for any meal. The dough is allowed to rise twice to develop flavor and texture, then shaped into the classic crescent form and baked to a beautiful golden finish with a buttery glaze.

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Ingredients

Scale 1x2x3x

Dough Ingredients

• 2 cups milk
• 1/2 cup salted butter, cold
• 2 tbsp dry active yeast (2 packets)
• 1/2 cup warm water
• 1/4 cup + 1/2 tsp sugar
• 1 tbsp salt
• 3 eggs
• 6–7 cups flour

For Brushing

• 1/2 cup melted butter, divided

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Instructions

1. Heat Milk and Melt Butter: Measure the milk into a microwave-safe bowl and heat until boiling. Add the cold butter into the hot milk, letting it melt entirely, then stir. Allow the mixture to cool until almost room temperature to prevent killing the yeast in the next step.
2. Activate Yeast: In a separate bowl, combine warm water, yeast, and 1/2 teaspoon sugar. Let it sit until the mixture becomes very bubbly, indicating the yeast is active and alive.
3. Combine Wet Ingredients and Flour: Pour the cooled milk and melted butter mixture along with the yeast mixture into the bowl of a stand mixer. Add 3 cups of flour, the remaining sugar, and salt. Briefly mix to combine all ingredients.
4. Add Eggs: Add the eggs one at a time to the mixture in the stand mixer, ensuring each is fully incorporated before adding the next.
5. Knead Dough with Remaining Flour: Gradually add the remaining 3 cups of flour and mix slowly until the dough begins to come together. The dough will be very sticky; if needed, add up to an additional 1 cup of flour until the dough is slightly tacky to the touch but not overly sticky.
6. First Rise: Cover the dough with plastic wrap and place it in a warm area for 30 minutes, allowing it to rise until nearly doubled in size.
7. Second Rise: Punch down the dough to release the air and let it rise again for an additional 20 minutes.
8. Shape the Rolls: On a floured surface, pour and flip the dough so both sides are lightly floured. Gently roll it into a large rectangle. Using a pizza cutter, cut the dough into 3 long strips, then cut each strip into triangles.
9. Butter the Rolls: Brush melted butter over each dough triangle before rolling them up to add flavor and ensure a golden crust.
10. Roll into Crescent Shapes: Starting at the straight edge of each triangle, roll the dough towards the point and then curve the roll into a classic ‘C’ crescent shape. Place each shaped roll on a greased cookie sheet.
11. Prepare for Baking: Repeat the rolling and shaping process with all triangles. Cover the cookie sheet and let the shaped rolls rise while preheating the oven.
12. Preheat Oven: Preheat the oven to 450°F (232°C).
13. Bake: Bake the rolls on the middle rack for 10-12 minutes or until they turn golden brown and are fully cooked.
14. Finish with Butter Glaze: Immediately brush the baked rolls with the remaining melted butter for extra flavor and shine.
15. Serve: Serve the crescent rolls warm. They are best enjoyed within 24 hours for optimal freshness and softness.

Notes

• Ensure the milk mixture is cooled to near room temperature before adding yeast to avoid killing the yeast.
• The dough should be slightly sticky but manageable; adding too much flour can make rolls dense.
• Double rising helps develop flavor and results in fluffier rolls.
• Use a pizza cutter to make clean cuts for consistent crescent shapes.
• Brush the rolls with butter before and after baking for a tender crust and rich flavor.
• Baked rolls are best consumed within 24 hours but can be frozen and reheated gently.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Bread
• Method: Baking
• Cuisine: American

Keywords: crescent roll recipe, homemade rolls, soft crescent rolls, buttery rolls, easy yeast rolls