There’s something magical about pulling apart a warm, flaky crescent roll fresh from the oven. These homemade beauties boast a golden, buttery crust that gives way to a soft, pillowy interior, making every bite a delight. With just a few simple ingredients and a bit of patience, you can create a batch of 24 rolls that are perfect for any occasion.
The 2.5-hour rising time ensures they’re light and airy, while the 18-minute bake locks in that irresistible aroma and texture. Whether served at breakfast, dinner, or as a snack, these rolls are sure to impress.
Each crescent roll is a perfect balance of richness and subtle sweetness, with a hint of warmth from the butter and a delicate crumb that melts in your mouth. At just 143 calories per roll, they’re a guilt-free indulgence that pairs beautifully with soups, salads, or simply enjoyed on their own.
The process is straightforward, and the reward is a tray of golden, fragrant rolls that will have everyone reaching for seconds. These homemade crescent rolls are more than just bread—they’re a little piece of comfort you can share with loved ones.
Ingredients for Homemade Crescent Rolls
- 1 cup (236 ml) whole milk
- ⅓ cup (78 ml) water
- 2 ¼ teaspoons active dry yeast (check expiration date for freshness)
- 6 Tablespoons (85 g) unsalted butter, melted (not too hot)
- 1 large egg + 1 large egg yolk (room temperature preferred)
- ¼ cup (50 g) granulated sugar
- 2 teaspoons table salt
- 5 cups (625 g) all-purpose or bread flour, divided (plus extra as needed)
- Egg wash (optional): 1 egg + 1 teaspoon water
Step-by-Step Instructions
- Activate the yeast: Combine milk and water in a microwave-safe dish. Heat to 105-115°F (40-46°C). Stir well and pour into a large mixing bowl. Sprinkle yeast and 1 teaspoon sugar on top. Stir and let sit for 5-10 minutes until foamy.
- Mix the dough: Add melted butter, egg, egg yolk, remaining sugar, salt, and half the flour. Stir until combined. Gradually add more flour until the dough forms a slightly tacky ball (not sticky).
- Knead the dough: Transfer to a floured surface (or use a stand mixer with a dough hook). Knead for 5-8 minutes until smooth and elastic. Form into a ball and place in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-2 hours until doubled in size.
- Shape the rolls: Gently deflate the dough and divide into 3 equal parts. Roll one ball into a 12” (30cm) circle and cut into 8 wedges. Stretch the wide end of each wedge and roll into a crescent shape. Place on a parchment-lined baking sheet with the tip down. Repeat with remaining dough, spacing rolls 2” apart.
- Second rise: Cover with a clean towel and let rise for 30-60 minutes until puffed. Preheat oven to 350°F (175°C). Prepare egg wash by whisking 1 egg with 1 teaspoon water.
- Bake: Brush rolls with egg wash. Bake for 16-18 minutes until light golden brown. Avoid over-baking to keep rolls soft.
Perfect Pairings: Serving Suggestions
These homemade crescent rolls are incredibly versatile and pair beautifully with both sweet and savory dishes. Serve them warm with a dollop of honey butter or jam for a delightful breakfast treat. For dinner, they’re the perfect side to soups, stews, or roasted meats. Feeling fancy? Use them as a base for mini sandwiches or sliders!
Keep Them Fresh: Storage and Reheating Tips
Store your crescent rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a resealable bag for up to 1 month. To reheat, wrap them in foil and warm in a 300°F (150°C) oven for 5-10 minutes, or pop them in the microwave for 10-15 seconds for a quick fix.
Time-Saving Hacks for Busy Bakers
Short on time? Prepare the dough the night before and let it rise in the fridge overnight. In the morning, shape and bake as usual. Alternatively, use a stand mixer with a dough hook to speed up the kneading process. These small adjustments can save you precious minutes without sacrificing flavor!
Common Questions Answered
Wondering if you can use instant yeast instead of active dry?
Yes! Just skip the proofing step and mix it directly with the dry ingredients.
Can you make these dairy-free?
Substitute the milk with almond or oat milk and use vegan butter. For a gluten-free version, try a 1:1 gluten-free flour blend, though the texture may vary slightly.
Special Notes for Success
When rolling out the dough, aim for an even thickness to ensure uniform baking. If the dough feels sticky, lightly flour your hands and work surface, but avoid adding too much flour, as it can make the rolls dense. Lastly, don’t rush the rising process—patience ensures light, fluffy crescent rolls every time!
Homemade Crescent Rolls
Ingredients
- 1 cup whole milk
- ⅓ cup water
- 2 ¼ teaspoons active dry yeast
- 6 Tablespoons unsalted butter melted, but not very hot
- 1 large egg + 1 large egg yolk room temperature preferred
- ¼ cup granulated sugar
- 2 teaspoons table salt
- 5 cups all-purpose or bread flour, divided plus additional as needed
Eggwash (optional)
- 1 egg any size
- 1 teaspoon water
Instructions
- Stir together milk and water in a microwave-safe dish and then heat in the microwave until it reaches a temperature between 105-115F (40-46C). Always stir before checking the temperature as microwaves often heat unevenly.
- Pour the liquid into a large mixing bowl and sprinkle yeast and a teaspoon of your sugar on top. Stir to combine and let sit for 5-10 minutes and a foamy cap has formed.
- Once yeast is foamy, add melted butter, egg and egg yolk, remaining granulated sugar, salt, and about half of your flour. Stir well until all ingredients are thoroughly combined.
- Gradually add additional flour. This can be done by hand or with a stand mixer and dough hook attachment on low-speed. Continue to stir and add more flour as needed (you may not use all of the flour called for or you may end up needing more) until the dough pulls away from the sides of the bowl and forms a ball that is still slightly tacky but not wet and sticky. If you touch it, none or only a small amount should stick to your fingertips.
- Transfer to a clean, lightly floured surface (if using a stand mixer just continue to stir on medium/low speed) and knead until dough is smooth and elastic, about 5-8 minutes.
- Form dough into a ball and place in a lightly oiled bowl, turning the dough so the entire surface is lightly coated with oil. Cover and place in a warm, draft-free place to rise until doubled in size (this usually takes 1-2 hours for me).
- Once dough has risen, turn out onto a clean, lightly floured surface and gently deflate. Divide dough into 3 even parts and form each into a ball.
- Roll the first ball into a 12” (30cm) circle and slice into 8 even wedges (a pizza cutter makes easy work of this!).
- Starting with the wider end of each wedge, gently tug the bottom corners to slightly stretch them and then roll from the wider end to the tip. Place on a parchment paper lined baking sheep with the tip down against the baking sheet (otherwise it will pop up when baking) and gently shape into a crescent shape. Repeat with remaining wedges and remaining dough, spacing crescent rolls at least 2” apart on sheet.
- Cover with a clean towel and place in a warm space to rise until puffed, about 30-60 minutes. Meanwhile, preheat oven to 350F (175C) and prepare egg wash by whisking together egg and 1 teaspoon of water.
- Once crescent rolls have risen, use a pastry brush to gently brush the surface of each roll. Transfer to 350F (175C) preheated oven and bake 16-18 minutes until light golden brown (do not over-bake or rolls will be dry).