Description
Flaky, buttery homemade crescent rolls made from scratch—perfectly soft and golden for breakfast, brunch, or any comforting accompaniment.
Ingredients
Units
Scale
- 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