Crescent Rolls

filed under: Bread on March 26, 2022

Crescent Rolls are soft crescent-shaped homemade rolls that are brushed with melted butter and sprinkled with kosher salt. If you love homemade rolls, be sure to try my Easy Dinner Rolls and Texas Roadhouse Rolls, too!

Crescent Rolls

As soon as you see how fluffy these rolls are and taste how good they are, you will never buy a tube of crescent rolls again! The rolls have a soft texture and are delicious right out of the oven. But, when you add the melted butter and kosher salt on top, the rolls are even more irresistible! And, you can enjoy them warm or cold.

Homemade Crescent Rolls recipe on a Plate

Rolls Ingredients

Yeast: Use active dry yeast in this recipe.

Water: When adding warm water to the yeast, make sure it is between 110-115°F. If it is too cold, the yeast will not activate; if it is too hot, it will kill the yeast.

Flour: All-purpose flour was used; we have not tested these rolls with other kinds of flour.

Butter: I like to use unsalted butter. If you use salted butter, you may want to adjust the amount of salt in the recipe. It should be at room temperature when ready to use.

Milk: I prefer 2% milk, but you could use the milk you have on hand. Just like the water temperature, the milk should also be between 110-115°F.

Egg: Make sure the egg is at room temperature before adding it to the dough.

Risen Dough and Dough after it has been Punched Down

Crescent Rolls Dough

This dough does need to rise a couple of times, so keep that in mind when you are planning to make the rolls. However, they are so good, it will be worth the wait! To get started making the dough, combine the yeast, a teaspoon of sugar, and the warm water into a bowl. Let the yeast activate for about five minutes; the yeast should be foamy, or bubbly.

After the yeast has bloomed, add the remaining sugar, 2 cups of flour, butter, milk, egg, and salt. Use the dough hook attachment of your stand mixer to mix on low for about 5 minutes.

Continue to use the dough hook attachment to mix on low as you add the remaining flour 1/4 cup at a time, mixing it in after each addition. Knead the dough for an additional 6-8 minutes, or until smooth.

Finally, place the dough into a greased bowl. Cover it with a piece of plastic wrap that has been lightly sprayed with nonstick cooking spray. Let the dough rise until doubled, about an hour.

How to Make Crescent Rolls - Roll Into Circle and then Cut into Triangles

How to Make Crescent Rolls

After the dough has doubled in size, punch down the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces. Each of my sections was about 515 grams in weight. 

Roll each section out into a 12-inch circle that is about 1/4-inch thick. Use a pizza cutter to cut each circle of dough into 12 wedges. You will have a total of 24 wedges. Starting at the wide end of each wedge, roll them up and place each onto parchment paper-lined baking sheets about 2 inches apart. To make the crescent shape, pull the edges slightly together for the curved appearance.

Loosely cover the rolls and let them rise for about 30 minutes, or until doubled in size. At this point, preheat the oven. When ready, bake the rolls for 12-14 minutes, or until they are golden brown. Remove the rolls from the oven and brush melted butter over the tops, followed by sprinkling each with kosher salt. This is optional, of course, but SO GOOD!!!! 

Brushing Butter onto Homemade Crescent Rolls Recipe

How to Store Homemade Crescent Rolls

Once baked, you can store the baked rolls in a sealed plastic bag at room temperature for a couple of days. Or, store them in the refrigerator to last a little longer, up to a week. You can also freeze baked rolls. Just make sure they have cooled completely before storing them in a freezer-safe container.

Can I Make Crescent Rolls Ahead of Time?

Although these rolls are not just for the holidays, they are certainly a staple at many holiday tables. So, with the rush around those busy times, you can get a head start on the rolls. After the first rise, cut and shape the rolls. Then, place them on a lined baking sheet and pop them into the freezer for an hour or two.

Once frozen, place them into freezer-safe bags until ready to use. When you are ready to bake the rolls, simply remove them from the freezer, let them thaw at room temperature, and bake them as instructed.

Inside of Crescent Roll Showing Layers

Looking for More Homemade Rolls?

Buttery Bubble Bread

Butterflake Rolls

Hawaiian Rolls

Sweet Potato Rolls

Crescent Rolls
Prep Time
20 mins
Rising Time
1 hr 30 mins
Total Time
1 hr 50 mins
 

Crescent Rolls are soft crescent-shaped homemade rolls that are brushed with melted butter and sprinkled with kosher salt.

Course: Side Dish
Keyword: Crescent Rolls
Servings: 24 rolls
Calories: 132 kcal
Author: Amanda Rettke--iambaker.net
Ingredients
  • 1 tablespoon active dry yeast
  • 1 teaspoon granulated sugar, plus ⅓ cup
  • ½ cup (125g) warm water, 110° to 115°F
  • cups (467g) all-purpose flour, divided
  • ½ cup (1 stick, 113g) unsalted butter, softened
  • ½ cup (122.5g) warm 2% milk, 110° to 115°F
  • 1 large egg, room temperature
  • ¾ teaspoon kosher salt
Toppings
  • 4 tablespoons butter, melted, divided
  • kosher salt, for sprinkling on tops of rolls
Instructions
  1. In the bowl of a stand mixer, combine yeast and 1 teaspoon sugar. Add warm water, mix by hand, and set aside until the yeast blooms/foams (about 5 minutes).

  2. Add remaining sugar, 2 cups of flour, butter, milk, egg, and salt. Using the dough hook attachment on your stand mixer, mix on low speed until the ingredients are fully combined (about 5 minutes).

  3. Add remaining flour, ¼ cup at a time, mixing on low to get most of the flour incorporated after each addition until the dough pulls away from the sides of the bowl. (If the dough is not pulling away from the sides of the bowl, add a little more flour.)

  4. Knead with the dough hook for 6-8 more minutes, or until smooth.

  5. Transfer to a greased bowl, cover with greased plastic wrap, and let rise until doubled (about 1 hour).

  6. Line a baking sheet with parchment paper.

  7. When ready, punch down the dough and turn it onto a lightly floured surface.

  8. Divide the dough into two equal portions (about 515g each), and roll each into a circle about 12 inches wide and ¼-inch thick.

  9. Use a pizza cutter to slice each dough circle into 12 equal wedges (24 total wedges).

  10. Starting on the wide edge of each wedge, roll towards the tip. Place tip side down onto the lined baking sheet about 2 inches apart.

  11. Pull the edges slightly together to create the curved crescent shape.
  12. Loosely cover the rolls. Let them rise until doubled in size (about 30 minutes).

  13. Preheat the oven to 350°F.

  14. Bake the rolls for 12-14 minutes, or until golden brown.

  15. Brush with melted butter and sprinkle with kosher salt. Serve warm or cold!

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