Homemade Crescent Rolls
Soft, buttery, and perfectly flaky crescent rolls with a golden crust and tender interior—an easy, bakery-style bread that upgrades any meal from weeknights to holidays.
Ingredients
- 1 cup whole milk, warmed to 100–110°F
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 1 large egg
- 4 cups all-purpose flour (plus extra for rolling)
- 1 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 tablespoons unsalted butter, melted (for brushing)
- neutral oil or nonstick spray, for greasing bowl
Instructions
- Activate the yeast: In a large mixing bowl, combine warm milk, yeast, and sugar. Let sit for 5–10 minutes until foamy.
- Mix the dough: Whisk in the egg, salt, and softened butter. Stir in 2 cups of the flour until a thick batter forms.
- Add remaining flour gradually: Add the rest of the flour 1/2 cup at a time until a soft, slightly tacky dough forms that pulls away from the bowl.
- Knead: Turn the dough onto a lightly floured surface and knead 8–10 minutes (or 5–7 minutes in a stand mixer) until smooth and elastic.
- First rise: Place the dough in a lightly greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.
- Divide and roll: Punch down the dough and divide in half. Roll each half into a 12-inch circle on a lightly floured surface.
- Shape: Cut each circle into 8 wedges. Starting at the wide end, roll each wedge toward the tip to form crescents, tucking the tip underneath.
- Second rise: Arrange on a parchment-lined baking sheet, cover, and let rise 30–45 minutes until puffy.
- Bake: Preheat oven to 375°F (190°C). Brush tops with melted butter and bake 12–15 minutes until golden brown.
- Finish and serve: Brush again with melted butter if desired. Cool slightly and serve warm.
Nutrition
Serving: 1rollCalories: 180kcalCarbohydrates: 26gProtein: 4gFat: 6gSaturated Fat: 3.5gSodium: 160mgFiber: 1gSugar: 4g
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