Crescent Rolls

Buttery, flaky, and melt-in-your-mouth good — these homemade crescent rolls are a tradition in the making.

Course Side Dish

Cuisine American

Prep Time 20

Cook Time 15

Rise time (includes both rises) 1 30

Total Time 2 5

Servings rolls

Calories 219kcal

Author Chellie Schmitz

Cost $5

Equipment

sauce pan
stand mixer (can be made without one too, see notes)
large bowl (stand mixer bowl if using a stand mixer, otherwise large glass bowl)
Wooden spoon (if not using a stand mixer)
measuring cups and spoons
Rolling Pin
kitchen towel or shower caps for covering dough I use disposable shower caps, they work like a charm. You will need a towel to cover the shaped rolls during their rise.
pizza cutter or large knife to cut the dough
baking sheet
parchment paper
pastry brush

Ingredients

Dough:

1 cup whole milk
⅓ cup sugar
6 tablespoons unsalted butter room temperature
2 teaspoons salt
2 tablespoons instant yeast
1 cup warm water
2 eggs room temperature
5-6 cups all-purpose flour

Egg wash:

1 egg
1 tablespoon whole milk

Get Recipe Ingredients

Instructions

Heat 1 cup of milk in a small saucepan until hot to the touch, but not boiling. Add the milk to a mixing bowl along with the sugar, butter, and salt. Mix with a spoon until combined, or until most of the butter has melted.
1 cup whole milk, ⅓ cup sugar, 6 tablespoons unsalted butter, 2 teaspoons salt
Add the yeast, 2 eggs, 1 cup of flour, and the warm water to the mixing bowl. Mix again to combine. Add flour in 1 cup increments until the dough is soft. It should still be slightly sticky but should also pull away from the sides of the mixing bowl while mixing. (This took me about 5 ½ cups of flour in total.)
2 tablespoons instant yeast, 2 eggs, 5-6 cups all-purpose flour, 1 cup warm water
Form the dough into a ball in the center of the mixing bowl. Cover the bowl with a kitchen towel and let rise 45-60 minutes or until the dough has doubled.
During the rise, line 2-3 baking sheets with parchment paper.
After the rise, place the dough on a floured surface and sprinkle an additional thin layer of flour on top of the dough. Using a rolling pin, roll out the dough into a circle until it is about ½ inch thick.
Using a large knife or a pizza cutter, cut the dough in half repeatedly until you have 16 triangular wedges. Take each wedge and roll it in on itself, starting at the wide edge and rolling towards the tip. Place the rolled wedges onto the prepared baking sheets, leaving about 1-2 inches between each roll.
Cover the baking sheets with a kitchen towel and let rise for 25-30 minutes.
During this second rise, preheat the oven to 375 degrees and prepare the egg wash by whisking together an egg and 1 tablespoon of whole milk.
1 egg, 1 tablespoon whole milk
After the rise, use a pastry brush or basting brush to spread an even layer of the egg wash over each roll.
Bake the rolls for 12-15 minutes or until golden brown. Let cool for 10 minutes before transferring to a baking sheet. Serve warm.

Notes

I used a stand mixer with the paddle attachment. Use the lowest setting on your stand mixer to mix the dough, If you aren't using a stand mixer, start by mixing the dough with a wooden spoon, and finish with your hands.
Instead of a kitchen towel to cover the dough during rising, I use disposable shower caps. They cling to the bowl and work perfectly. You will need a towel or a few though to cover the shaped rolls during their rise.
You’ll want to work quickly between the first and second rises. The dough will continue to rise during this time, and if it rises too much, it can become more difficult to cut and roll up the wedges.
To ensure that the rolls maintain their shape in the oven, roll the wedges somewhat tightly, but not so tight that you have to excessively stretch the dough.
While these rolls taste great on their own, they also pair very well with butter or jam.
See the post for flavor variations.

Nutrition