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Homemade Crescent Rolls Recipe

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4.3 from 1 review

These homemade crescent rolls are buttery, fluffy, and perfect for any occasion. Softened butter and warm milk create a tender dough enriched with eggs and a hint of sweetness from sugar. After a quick rise and careful rolling, the crescent rolls bake to a beautiful golden brown, ideal as a side dish or breakfast treat.

  • Total Time: 1 hour 35 minutes
  • Yield: 24 servings

Ingredients

Dough Ingredients

  • ½ cup warm water (110˚F)
  • 2 Tbsp quick rise or instant dry yeast
  • 6 Tbsp unsalted butter (softened)
  • ⅓ cup granulated sugar
  • 2 large eggs
  • 1 cup warm milk (110˚F)
  • 2 tsp salt
  • 5 to 5 ½ cups all-purpose flour (stir, spoon & level)

Finishing

  • 2 Tbsp butter (melted, for brushing rolls)

Instructions

  1. Dissolve Yeast: Stir the yeast into the warm water until fully dissolved. Set aside to activate.
  2. Cream Butter and Sugar: In a stand mixer fitted with the paddle attachment, cream the softened butter and sugar until light and fluffy. Add eggs and mix well, scraping down the bowl to combine fully.
  3. Add Liquids: Incorporate the warm milk, salt, and the dissolved yeast mixture into the butter and sugar mixture, mixing until combined.
  4. Mix Flour: Gradually add 5 cups of flour while mixing slowly just to combine. Then switch to the dough hook attachment.
  5. Knead Dough: Knead the dough on medium speed for 5 minutes until soft and elastic, adding up to ½ cup more flour, 1 tablespoon at a time, as needed. The dough should be slightly sticky but pull away from the bowl sides.
  6. First Rise: Transfer dough to a greased bowl, cover tightly with sprayed plastic wrap, and allow it to rise in a warm place for 30-45 minutes until doubled in size.
  7. Shape Dough: Punch down the dough and divide into two equal parts. Shape each half into a ball.
  8. Roll and Cut: Roll each dough ball into a 14-inch diameter circle. Using a pizza cutter, slice each circle into 12 wedges.
  9. Form Crescents: Roll each wedge from the wide end to the tip, making about six folds. Slightly curve the ends to form the classic crescent shape, then place tip side down on a lightly greased half sheet pan.
  10. Second Rise: Cover the rolls with sprayed plastic wrap and let them rise again for 30-45 minutes until doubled in size. Meanwhile, preheat the oven to 350˚F (175˚C).
  11. Bake: Bake the rolls at 350˚F for 15-20 minutes until golden brown on top and bottom. Confirm doneness by checking for an internal temperature of 190-200˚F.
  12. Finish and Serve: Brush the hot rolls generously with melted butter and enjoy warm for the best flavor and texture.

Notes

  • Use warm water and milk around 110˚F to activate yeast without killing it.
  • If dough is too sticky, add flour gradually to reach a soft dough consistency.
  • Cover dough with sprayed plastic wrap to prevent drying during rising stages.
  • Ensure rolls are baked until golden with internal temperature 190-200˚F to avoid undercooking.
  • Brush with melted butter immediately after baking for a shiny, flavorful finish.
  • Author: Chef
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://avascooking.com/homemade-crescent-rolls-recipe/