Homemade Crescent Rolls
Soft, buttery, bakery-style crescent rolls with a tender crumb and golden tops. Simple ingredients, reliable rises, and that classic crescent shape—perfect for holidays, brunch, or any cozy dinner.
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)
Instructions
- In a large bowl, combine warm milk, active dry yeast, and granulated sugar. Stir and let stand 5–10 minutes until foamy.
- Add egg, salt, softened butter, and about 2 cups of flour. Mix to combine, then add remaining flour gradually until a soft, slightly sticky dough forms.
- Knead on a lightly floured surface 8–10 minutes (or 5–7 minutes in a stand mixer with a dough hook) until smooth and elastic.
- Place dough in a greased bowl, turn to coat, cover, and let rise in a warm spot about 1 hour, or until doubled in size.
- Punch down dough and divide in half. Roll each half into a 12-inch circle. Cut each circle into 8 wedges.
- Starting at the wide end, roll each wedge toward the point to form a crescent. Curve slightly and place point-side down on a parchment-lined baking sheet.
- Cover and let rise 30–45 minutes, until puffy.
- Preheat oven to 375°F (190°C). Brush rolls with melted butter and bake 12–15 minutes, until golden brown.
- Cool slightly, brush with more melted butter if desired, and serve warm.
Nutrition
Serving: 1rollCalories: 180kcalCarbohydrates: 26gProtein: 4gFat: 6gSaturated Fat: 3.5gSodium: 160mgFiber: 1gSugar: 4g
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