Crescent Rolls Recipe
These homemade Crescent Rolls are soft, buttery, and lightly sweet, with delicate flaky layers from cold butter folded into the dough. They’re a special touch for holiday dinners, Sunday suppers, or any meal that calls for a warm, homemade roll.
The dough takes a little time to chill and rise, but the process is straightforward. Roll each piece into a crescent, bake until golden, and serve warm with butter or honey butter.
Why You’ll Love These Crescent Rolls
- Soft and flaky: Cold butter and repeated folds create tender layers.
- A little sweet: A touch of sugar complements the buttery flavor.
- Made for sharing: The recipe makes 28 rolls, perfect for a holiday table or gathering.
- A versatile side: Serve them with roast chicken, soups, stews, or your favorite dinner.
- Make-ahead friendly: Shape the rolls ahead and refrigerate or freeze them before baking.
Crescent Rolls
Equipment
- Large mixing bowl
- Small Mixing Bowl
- Pastry blender or two knives
- Bench scraper or sharp knife
- Plastic Wrap
- Wire Cooling Rack
Ingredients
- 2¾ cups (343.75 g) all-purpose flour
- 3 tbsp (36 g) granulated sugar
- 2 tsp (6.22 g) active dry yeast
- 1¼ tsp (7.5 g) kosher salt
- 1 cup (227 g) unsalted butter, cold
- ½ cup (122 g) milk
- ¼ cup (59 ml) water
- 1 large egg
Instructions
- Whisk together the flour, sugar, yeast, and kosher salt in a large mixing bowl.
- Cut the cold butter into the flour mixture using a pastry blender or two knives until only pea-sized pieces remain. Keeping the butter cold helps create flaky layers.
- In a separate bowl, whisk together the milk, water, and egg. Add the mixture to the flour and butter and stir just until a dough forms.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Lightly flour your work surface and roll the chilled dough into a rough rectangle about ½ inch thick. Fold it into thirds like a letter, turn it 90 degrees, roll it out again, and fold. Repeat the rolling and folding process 3–5 times.
- Wrap the laminated dough and refrigerate for another 30 minutes. Divide it into 3 equal portions.
- Roll each portion into a rectangle about ⅛ inch thick, approximately 16 inches long and 5 inches wide. Cut each rectangle into skinny triangles.
- Starting at the wide end, roll each triangle toward the pointed end. Tuck the point underneath and gently curve the roll into a crescent shape. Arrange on parchment-lined baking sheets.
- Cover loosely with plastic wrap and let the rolls rise for about 1 hour, or until puffy and nearly doubled in size.
- Preheat the oven to 400°F. Bake the crescent rolls for about 10 minutes, or until puffed and golden brown.
Notes
- Keep the butter cold while making the dough. This is important for creating flaky layers.
- Do not overwork the dough when bringing it together.
- Active dry yeast can be used as written; the original recipe notes that instant yeast may also be substituted, with the proofing time potentially reduced slightly.
- For extra flaky rolls, take your time with the rolling and folding process.
- The shaped, unbaked rolls can be refrigerated overnight or for up to 24 hours before proofing and baking.
- Unbaked shaped rolls can also be frozen until solid and stored in a freezer bag for up to 2 weeks. Thaw, proof, and bake as directed.
- Store baked rolls in an airtight bag at room temperature for several days or refrigerate for about a week.
Nutrition
| Nutrient | Per roll |
|---|---|
| Calories | 115 kcal |
| Carbohydrates | 11 g |
| Protein | 2 g |
| Fat | 7 g |
| Sugar | 1 g |
| Sodium | 109 mg |
Nutrition information is an estimate and may vary depending on the ingredients and portion size.
Troubleshooting
- The dough feels sticky: Chill it briefly before rolling, and use a light dusting of flour on the work surface.
- Butter is getting soft: Pause and refrigerate the dough until it feels cool and firm Let it rest in the refrigerator for a little while before rolling again.
- The rolls aren’t puffy: Give them more time to rise; the dough should look puffy and nearly doubled before baking.
- The rolls brown too quickly: Check them a little early, since oven temperatures can vary.
- The layers look uneven: Try to roll and fold the dough evenly, without pressing out all the small pieces of butter.
Variations
- Herb crescent rolls: Add finely chopped rosemary or thyme to the flour mixture.
- Garlic butter rolls: Brush the baked rolls with melted butter mixed with a little garlic.
- Honey butter finish: Serve with honey butter for a sweeter touch.
- Cheesy rolls: Sprinkle a little finely grated Parmesan over the dough before shaping.
- Seeded tops: Sprinkle sesame or poppy seeds over the rolls before baking.
- Flaky-salt finish: Brush warm rolls with melted butter and add a light sprinkle of flaky salt.
Try More Side Dishes Recipes
- Snicker Apple Salad
- KFC Copycat Coleslaw
- Banana Split Fluff Salad
- Keto Stuffed Cabbage Rolls
- Hawaiian Cheesecake Salad
Storage
- Room temperature: Store baked rolls in an airtight bag for several days.
- Refrigerator: Keep baked rolls refrigerated for about a week.
- Reheat: Warm rolls briefly in a low oven until heated through.
- Make ahead: Refrigerate shaped, unbaked rolls overnight or for up to 24 hours before proofing and baking.
- Freeze unbaked rolls: Freeze shaped rolls until solid, then store in a freezer bag for up to 2 weeks. Thaw, proof, and bake as directed.
Frequently Asked Questions
1. Can I use instant yeast instead of active dry yeast?
Yes. Instant yeast may be substituted, though the proofing time may be shorter.
2. Why does the butter need to be cold?
Cold butter helps create flaky layers as the dough is rolled and folded.
3. How many rolls does this recipe make?
The recipe makes 28 crescent rolls.
4. How thick should I roll the dough before cutting the triangles?
Roll each portion to about ⅛ inch thick, approximately 16 inches long and 5 inches wide.
5. How do I know when the rolls are ready to bake?
They should look puffy and nearly doubled in size after rising.
6. Can I make the dough ahead of time?
Yes. Shape the rolls and refrigerate them overnight or for up to 24 hours before proofing and baking.
7. What should I serve with crescent rolls?
They pair well with roast chicken, turkey, ham, soups, and stews.
