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).