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!
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.
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.
Milk: I prefer whole 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.
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.
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.
- 1 tablespoon active dry yeast
- ⅓ cup (67 g) granulated sugar, plus 1 teaspoon, divided
- ½ cup (125 g) warm water, 110° to 115°F
- 3¾ cups (467 g) all-purpose flour, divided
- ½ cup (1 stick / 113 g) unsalted butter, softened
- ½ cup (122.5 g) whole milk, warmed, about 110-115°F
- 1 large egg, room temperature
- ¾ teaspoon kosher salt
- 4 tablespoons unsalted butter, melted, divided
- kosher salt, for sprinkling on tops of rolls
- 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).
- 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 (3-5 minutes).
- 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.)
- Knead with the dough hook for 5-6 more minutes, or until smooth.
- Transfer to a greased bowl, cover with greased plastic wrap, and let rise until doubled (about 1 hour).
- Line a baking sheet with parchment paper.
- When ready, punch down the dough and turn it onto a lightly floured surface.
- Divide the dough into two equal portions (about 515g each), and roll each into a circle about 12 inches wide and ¼-inch thick.
- Use a pizza cutter to slice each dough circle into 12 equal wedges (24 total wedges).
- 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.
- Pull the edges slightly together to create the curved crescent shape.
- Loosely cover the rolls. Let them rise until doubled in size (about 30 minutes).
- Preheat the oven to 350°F.
- Bake the rolls for 12-14 minutes, or until golden brown.
- Brush with melted butter and sprinkle with kosher salt. Serve warm or cold!
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