Why You’ll Love This Recipe
Homemade Crescent Rolls are buttery, soft, and perfectly golden with a tender, flaky texture that melts in your mouth. A delicious upgrade from store-bought dough, these classic rolls are ideal for holidays, special dinners, or any time you want to impress with warm, fresh-baked bread.
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
unsalted butter (softened)
eggs
salt
melted butter (for brushing)
directions
In a small bowl, dissolve yeast in warm milk with a pinch of sugar. Let sit for 5–10 minutes until foamy.
In a large bowl or stand mixer, combine flour, sugar, and salt.
Add the yeast mixture, eggs, and softened butter to the dry ingredients. Mix until a dough forms.
Knead the dough for 5–7 minutes until smooth and elastic.
Place the dough in a greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
Punch down the dough and divide it in half. Roll each half into a 12-inch circle.
Cut each circle into 8–12 wedges like a pizza.
Starting at the wide end, roll each wedge toward the point to form a crescent shape.
Place rolls on a parchment-lined baking sheet, cover, and let rise again for 30–45 minutes.
Preheat oven to 375°F (190°C). Brush rolls with melted butter.
Bake for 12–15 minutes, or until golden brown. Brush with more butter if desired.
Servings and timing
This recipe yields approximately 16–24 crescent rolls.
Preparation time: 30 minutes
Rising time: 1 hour 30 minutes
Baking time: 15 minutes
Total time: 2 hours 15 minutes
Variations
Add garlic and herbs to the dough for savory rolls.
Stuff with cheese or chocolate for a surprise center.
Sprinkle with coarse sugar or cinnamon before baking for a sweet version.
Use whole wheat flour for a heartier roll.
storage/reheating
Store in an airtight container at room temperature for up to 3 days.
Reheat in the oven or microwave before serving.
Freeze baked rolls for up to 2 months—thaw and warm before eating.
FAQs
Can I make the dough ahead of time?
Yes, refrigerate the dough after the first rise and use within 24 hours.
Do I have to use milk?
Milk adds richness, but you can substitute with water if needed.
Can I freeze the dough?
Yes, freeze shaped (unbaked) rolls and bake from frozen, adding a few extra minutes.
Why didn’t my dough rise?
Check that the yeast is active and your milk wasn’t too hot.
What’s the best way to shape them?
Roll into triangles and roll from the wide end for the classic crescent shape.
Can I double the recipe?
Yes, for a larger batch, just ensure your bowl and baking sheets are big enough.
Conclusion
Homemade Crescent Rolls are a soft, buttery classic that elevate any meal with their tender crumb and beautiful golden finish. Whether served warm from the oven or saved for later, they bring a touch of homemade comfort and irresistible flavor to your table.
Print
Homemade Crescent Rolls
- Prep Time: 15 mins (plus rising)
- Cook Time: 15 mins
- Total Time: 1 hr 45 mins
- Yield: 16 rolls
- Category: Bread / Roll
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Buttery, flaky crescent rolls made from scratch—perfect for breakfast, dinner rolls, or sweet and savory fillings.
Ingredients
- 2¼ tsp active dry yeast (1 packet)
- ¼ cup warm water (110°F/43°C)
- ¼ cup granulated sugar
- ½ cup warm milk (110°F/43°C)
- 4 Tbsp unsalted butter, melted and cooled
- 1 tsp salt
- 1 large egg
- 2–2½ cups all-purpose flour, plus extra for rolling
Instructions
- In a small bowl, dissolve yeast and a pinch of sugar in warm water. Let sit until foamy, about 5 minutes.
- In a large bowl, whisk together sugar, warm milk, melted butter, salt, and egg.
- Stir in yeast mixture.
- Gradually add flour, ½ cup at a time, mixing until a soft dough forms.
- Turn dough onto a floured surface and knead for 5–6 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl, cover, and let rise for about 1 hour or until doubled in size.
- Punch down dough and divide into two discs. Roll each into a 12″ circle.
- Cut each circle into 8 wedges (like a pizza).
- Roll each wedge from the wide end to the point, shaping into crescents. Place on a baking sheet lined with parchment.
- Cover and let rise 20–30 minutes until puffy.
- Preheat oven to 375°F (190°C). Brush rolls with melted butter.
- Bake for 12–15 minutes, until golden brown.
- Brush with additional butter if desired; serve warm.
- Store in an airtight container at room temperature for up to 2 days or freeze after cooling.
Notes
- Ensure liquids are warm (110°F) to activate yeast without killing it.
- Let dough rise in a warm, draft-free place for best results.
- Customize rolls by adding cheese, herbs, or cinnamon sugar before rolling.
- For lighter rolls, substitute half the all‑purpose flour with bread flour.
- Freeze unbaked rolls & bake directly from frozen (add a few minutes to baking time).