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!
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 1/4 teaspoon
- 1 teaspoon sugar plus 3 tablespoons
- 1/2 cup warm water 110°F
- 1/2 cup melted butter
- 1/2 cup warm milk 110°F
- 1 egg room temperature
- 1/2 teaspoon salt
- 3 1/2 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 1/2 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.