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Homemade Crescent Rolls Recipe

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4.5 from 110 reviews

These homemade crescent rolls are soft, buttery, and perfectly flaky, made from scratch with simple ingredients. The dough is enriched with eggs and butter, kneaded to develop texture, then shaped into classic crescent forms and baked to golden perfection. Ideal for breakfast, snacks, or a delightful addition to any meal.

Ingredients

Wet Ingredients

  • 2/3 cup whole milk, warmed
  • 1/3 cup + 2 tablespoons warm water
  • 2 large eggs + 2 yolks
  • 3/4 cup salted butter, room temperature

Dry Ingredients

  • 1/2 cup granulated sugar
  • 4 teaspoons active yeast
  • 5 cups all-purpose flour
  • 1 teaspoon salt

Instructions

  1. Activate Yeast: In a mixer bowl, combine the warmed milk, warm water, 2 teaspoons of sugar, and active yeast. Whisk gently and let the mixture rest until it becomes frothy, which indicates the yeast is active and ready for the dough.
  2. Add Eggs: Add the 2 whole eggs plus 2 additional yolks into the frothy yeast mixture. Mix thoroughly until the mixture is smooth and well blended, forming the base of the dough.
  3. Knead Dough: Switch to a dough hook attachment and gradually add the all-purpose flour and salt into the wet ingredients. Knead until a rough dough forms, then add the room temperature butter. Continue kneading the dough for about 8 minutes until the butter is fully incorporated and the dough is smooth and elastic.
  4. First Rise: Transfer the kneaded dough into a greased bowl. Cover it with a cloth or plastic wrap and let it rise in a warm place for about 1 hour, or until it has doubled in size.
  5. Shape Rolls: Preheat the oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper or greasing it. Roll out the risen dough into a large rectangle. Cut the dough into triangular shapes and roll each triangle gently from the wide end to the tip, shaping them into classic crescent rolls.
  6. Second Rise: Place the shaped rolls on the prepared baking sheet, cover loosely, and allow them to rise again for about 15 minutes. This helps them become fluffy and light before baking.
  7. Bake: Bake the rolls in the preheated oven for 15 to 18 minutes until they turn golden brown on top. Remove from the oven and let them cool slightly before serving to enjoy their soft, buttery texture.

Notes

  • Ensure milk and water are warm, not hot, to properly activate the yeast without killing it.
  • Using room temperature butter makes it easier to incorporate into the dough smoothly.
  • For extra shine, brush crescent rolls with melted butter immediately after baking.
  • These rolls can be frozen before the second rise; thaw and let rise before baking as directed.
  • If you prefer a less sweet roll, reduce sugar slightly.

Find it online: https://mealsbykate.com/homemade-crescent-rolls-recipe/