Homemade Crescent Rolls are so soft and buttery, you’ll never go back to the canned version again. This easy recipe yields perfectly fluffy rolls, full of real butter flavor!
Don’t let the thought of yeast intimidate you! While it takes some time, these are not difficult to make.
Tips For Making Crescent Rolls
Knowing a few tips for bread making can make the process easy
- Use fresh yeast (and check the expiry date on your jar). Expired yeast won’t work well.
- When adding the yeast to the water, ensure it is closer to lukewarm than hot.
- It’s ok to add a little more or less flour to get the consistency you want. If the dough seems too sticky, add a little more flour at a time until it seems just right.
- Get kids to help with the kneading! Every child should have the experience of making bread…at least once!
- Use a pizza cutter to make the wedge shapes.
- Roll wedges from the wide side first, and roll loosely. Curve into crescent shape after placing the roll on the parchment.
Most importantly: have fun!
How To Make Crescent Rolls
Recipes like this one take the intimidation out of making homemade bread. While there may be a few steps to follow, bear in mind that most of them are as easy as watching bread rise!
- Make the “sponge” (per recipe below) and mix all ingredients together in a large bowl (except flour).
- Slowly add flour until soft dough forms and knead until smooth.
- Allow it to rise until doubled in size. Then cut in half, roll out into circles and cut into wedges.
- Roll each wedge into a crescent and place on a tray to rise.
- Bake until golden brown!
Spread butter, garlic butter, or even homemade jam on these crescent and enjoy!
What To Make With Crescent Rolls
There are so many amazing recipes to make with crescent rolls! You can use them to make:
- Pigs in a blanket for parties
- Crab rangoon, fruit and cream, or jalapeno popper crescent bites!
- Or something for every taste preference: sweet, savory, and everything in between!
The options are endless!
How To Freeze Homemade Crescent Rolls
To freeze before baking is so easy, and when it comes time to make the rolls no one will know they weren’t prepared the same day!
- Make crescent rolls but instead of baking put them in the freezer, covered, on the baking tray.
- After two hours, remove and place in a zippered freezer bag or airtight container for up to 6 months.
- To bake, defrost rolls in the fridge completely (on a parchment-lined tray ready to bake is best), then bake according to recipe directions!
This is a recipe for rainy days or special occasions. Enjoy it with your loved ones anytime.
Homemade Crescent Rolls
- 1 packet active dry yeast or 2 ¼ teaspoon
- 1 teaspoon sugar plus 3 tablespoons
- ½ cup warm water 110°F
- ½ cup melted butter
- ½ cup warm milk 110°F
- 1 egg room temperature
- ½ teaspoon salt
- 3 ½ to 4 cups flour
- milk for brushing
- Combine yeast, 1 teaspoon sugar, and warm water. Let sit for 10 mins or until foamy.
- Add melted butter, remaining 3 tablespoons sugar, and warm milk to a large bowl. Add yeast mixture, egg and salt. Stir in 2 cups of flour.
- Add flour ½ cup at a time to create a soft dough. Knead until smooth, about 5-7 minutes.
- Place dough in a greased bowl and cover. Let rise until doubled, about 1 hour.
- Place dough on a lightly flour surface and divide in two. Roll each half into a 12" circle and cut each circle into 12 wedges.
- Roll wedges into a crescent shape starting with the wide end. Place at least 2" apart on a parchment lined pan. Cover with a kitchen towel and allow to rise 30-40 minutes.
- Preheat oven to 350°F. Brush with milk and bake rolls 10-12 minutes or until golden.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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I like your crescent recipe
These crescent rolls were the star of tonight’s dinner. So fluffy and delicious…I’m never buying the canned type again. Thanks for the recipe!
Yay! You’re very welcome Jaclyn!
I made this dough to use for making pigs in a blanket.
Dough was very wasy to work with and worked very well for pigs in a blanket. Just rolled out dough, cut into rectangles and wrapped around cocktail weenies. I brushed with half and half (no milk on hand). Baked at 350/375 until golden brown.
I also wrapped around a full size hot dog. Worked good there, too.
I will figure out what to do with the other half of the dough that it is still in my fridge.
Love it! How about trying some of these!
These taste lovely! The only problem I had was that the bottoms got done before the tops. I pulled them out to make sure they didn’t become inedible, but they could have used a couple more minutes to get the tops golden and to have a better texture. They were in for 14 minutes. Maybe next time I’ll try baking them on a higher rack (had them in the middle). Otherwise, it was an easy to follow recipe that I appreciate. Thank you :)
You’re welcome Meg! Sounds like a higher rack will help!
All purpose flour?
Yes, this recipe uses all purpose flour.
We just tried this recipe tonight and it is wonderful! I like it so much better than store-bought crescent rolls, and it is great to make it whatever thickness I need depending on what I am doing with the dough. We made half of the dough as rolls, the other half was dough stuffed with chicken and kale – it is soooo good. Thank you for sharing this recipe!
Ingredients: You say 1 teaspoon sugar (plus 3 tablespoons)
What does this mean?
Apologies for the confusion Victoria. 1 teaspoon of sugar is added to the yeast mixture. The remaining sugar is added to the dough.