Homemade Crescent Rolls are soft, buttery, and perfectly flaky — the kind of comforting bread that turns any meal into something special. With their signature golden, crescent shape and rich flavor, these rolls are a must-have at holiday dinners, brunch tables, or any time you’re craving a warm, bakery-style treat made from scratch.
Why You’ll Love This Recipe
- Buttery and Fluffy: Rich, tender texture with layers of buttery goodness.
- Make-Ahead Friendly: Prepare in advance and bake fresh when needed.
- Impressive but Easy: Simple ingredients and step-by-step process with bakery-quality results.
- Perfect for Any Occasion: Great for Thanksgiving, Easter, or Sunday dinner.
- Versatile: Enjoy with butter, jam, or as the base for mini sandwiches.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup whole milk, warmed to 100–110°F
- 2 ¼ teaspoons active dry yeast (1 packet)
- ¼ cup granulated sugar
- 1 large egg
- 4 cups all-purpose flour (plus extra for rolling)
- 1 teaspoon salt
- ½ cup unsalted butter, softened
- 2 tablespoons melted butter (for brushing)
Directions
- Activate the yeast: In a large mixing bowl, combine warm milk, yeast, and sugar. Let sit for 5–10 minutes until foamy.
- Mix the dough: Add the egg, salt, softened butter, and 2 cups of the flour. Mix until combined. Add remaining flour gradually until a soft, sticky dough forms.
- Knead: Knead the dough on a floured surface for 8–10 minutes, or until smooth and elastic.
- First rise: Place the dough in a greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
- Shape rolls: Punch down the dough and divide in half. Roll each half into a 12-inch circle. Cut each circle into 8 wedges (like a pizza). Roll each wedge from the wide end toward the point to form a crescent shape.
- Second rise: Place rolls on a lined baking sheet, cover, and let rise for 30–45 minutes until puffy.
- Bake: Preheat oven to 375°F (190°C). Brush the tops with melted butter and bake for 12–15 minutes or until golden brown.
- Cool and serve: Let cool slightly, then serve warm with extra butter or jam if desired.
Servings and Timing
- Servings: 16 rolls
- Prep Time: 25 minutes
- Rise Time: 1 hour 45 minutes
- Bake Time: 15 minutes
- Total Time: 2 hours 25 minutes
Variations
- Garlic Herb Rolls: Add minced garlic and chopped herbs to the dough or butter.
- Cheesy Crescent Rolls: Sprinkle shredded cheese on each wedge before rolling.
- Sweet Crescent Rolls: Spread cinnamon sugar and butter on the dough before shaping for a sweet version.
- Whole Wheat Option: Use half whole wheat flour for a nuttier flavor and more fiber.
Storage/Reheating
- Storage: Store in an airtight container at room temperature for up to 3 days.
- Freezing: Freeze unbaked, shaped rolls for up to 1 month. Thaw and let rise before baking.
- Reheating: Reheat in the oven at 300°F for 5–7 minutes or microwave for 15–20 seconds.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes, instant yeast can be mixed directly with the flour. Reduce the rise times slightly.
Why didn’t my dough rise?
The yeast may have been old, or the milk too hot or too cold. Check that your yeast is active and milk is between 100–110°F.
Can I make these ahead of time?
Yes. Shape the rolls, refrigerate overnight, and let rise at room temperature for 30–45 minutes before baking.
Can I add filling to these rolls?
Absolutely. Try chocolate, jam, or cheese fillings for a delicious twist.
How do I get perfectly golden tops?
Brush with melted butter before baking, and again after for a beautiful sheen and extra flavor.
Can I double the recipe?
Yes, this recipe doubles well. Use two baking sheets or bake in batches.
What can I serve these with?
Perfect alongside soups, roasts, salads, or for breakfast with jam or honey.
How long does it take for the dough to double?
Typically 1 hour in a warm spot. If your kitchen is cool, it may take longer.
Can I knead the dough in a stand mixer?
Yes, use the dough hook and knead on medium speed for 5–7 minutes.
Are these like store-bought crescent rolls?
They’re similar in shape but richer and fluffier thanks to the homemade dough and real butter.
Conclusion
Homemade Crescent Rolls bring bakery-style goodness straight to your kitchen. With their soft texture, golden crust, and buttery flavor, they’re the perfect addition to any meal. Whether you’re baking for a holiday feast or a casual dinner, these rolls are guaranteed to impress — and disappear fast.
Print
Homemade Crescent Rolls
- Prep Time: 20 mins (+ chilling time)
- Cook Time: 15–20 mins
- Total Time: 1 hr 45 mins (including 1 hr chill) to overnight rise
- Yield: 12–16 rolls 1x
- Category: Bread/Pastry
- Method: Baking, Laminating
- Cuisine: French‑American
- Diet: Vegetarian
Description
Flaky, buttery homemade crescent rolls made from scratch—perfectly soft and golden for breakfast, brunch, or any comforting accompaniment.
Ingredients
- 3 1/2 cups (440 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 2 1/4 tsp (1 packet) active dry yeast
- 1 tsp salt
- 1/2 cup (120 ml) whole milk, warmed (around 110 °F/43 ° C)
- 1/2 cup (120 ml) water, warmed (around 110 °F/43 ° C)
- 3/4 cup (170 g) unsalted butter, cold, cut into small cubes
- 1 large egg
- 1 tsp vanilla extract (optional)
- 1 Tbsp melted butter (for brushing)
Instructions
- In a small bowl, combine warm milk, water, yeast, and a pinch of sugar. Let sit 5–10 minutes until foamy.
- In a large bowl or stand mixer, whisk together flour, sugar, and salt.
- Add cubed cold butter and use a pastry cutter or your fingers to work into the flour until pea‑sized bits remain—don’t overmix; you want visible butter chunks.
- Stir in the foamy yeast mixture, egg, and vanilla (if using) until a shaggy dough forms.
- Turn dough onto a lightly floured surface and knead 3–4 minutes until it comes together.
- Shape into a rectangle, wrap in plastic, and chill for at least 1 hour (up to overnight) to firm the butter.
- On a floured surface, roll chilled dough into a large rectangle (about 12×18 inches, approx. 5 mm thick).
- Using a sharp knife or pizza cutter, trim edges and cut into 12–16 triangles.
- Starting at the wide end, roll each triangle toward the point, tucking ends under slightly. Curve into crescents and place on a parchment‑lined baking sheet.
- Cover loosely and let rise in a warm spot until nearly doubled, about 45–60 minutes.
- Preheat oven to 375 °F (190 °C). Brush rolls gently with melted butter.
- Bake 15–20 minutes, until golden and cooked through.
- Brush warm rolls with extra melted butter and serve fresh or store cooled in an airtight container.
Notes
- Cold butter and chilling are key to light, flaky layers—don’t rush the chill step.
- Letting dough rest overnight in fridge deepens flavor and texture.
- For sweet rolls, brush with an egg wash (1 egg + 1 Tbsp water) and sprinkle coarse sugar before baking.
- Store cooled rolls in an airtight container for up to 2 days; reheat briefly to refresh layers.
Nutrition
- Serving Size: 1 roll (approx. 50 g)
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 35 mg