Homemade Crescent Rolls are soft, fluffy, and buttery with the classic crescent shape everyone knows and loves. Unlike croissants, these are made with a simple yeast dough, so you get tender homemade rolls without all the folding and chilling.
We love serving them as a side dish for Sunday dinner, Thanksgiving, Christmas, Easter, or anytime a meal needs warm homemade bread. The dough rises twice for a light texture, then the rolls are baked until golden and brushed with melted butter while warm.
For more homemade roll recipes, try our Yeast Dinner Rolls or Homemade Dinner Rolls.
Why You’ll Love Them + Why They Work:
- Soft + Buttery. Milk, butter, and egg create tender crescent rolls with soft centers and plenty of homemade flavor.
- Easy to Shape. Two simple dough circles are cut into wedges and rolled into classic crescent shapes.
- Active Yeast Means a Good Rise. Letting the yeast become foamy before mixing helps confirm it is active before you make the dough.
- Soft Dough Keeps Them Tender. Adding flour gradually helps prevent the rolls from becoming heavy or dry.
- Two Rises Make Them Fluffy. Letting the dough rise before and after shaping gives the rolls time to become light and puffy.
Homemade Crescent Rolls Ingredients
- Active dry yeast (1 tablespoon): Leavens the dough so crescents bake light and fluffy.
- Sugar for proofing (1 teaspoon): Feeds the yeast so it activates quickly.
- Warm water (½ cup): Hydrates the yeast and starts the dough. The water needs to be between 100°F and 110°F.
- Butter, softened (½ cup): Adds rich flavor and tenderness to the crumb.
- Warm milk (½ cup): Enriches the dough and helps it bake soft and golden.
- Large egg (1): Adds structure and extra softness for a pillowy interior.
- Sugar (⅓ cup): Light sweetness that also helps with browning.
- Salt (¾ teaspoon): Balances sweetness and boosts flavor.
- All purpose flour (4 cups): Builds structure for shaping and that classic crescent roll.
- Butter, melted (2 tablespoons): Brushed on hot rolls for sheen and buttery finish.
How to Make Crescent Rolls
WET INGREDIENTS. In a large bowl or the bowl of a stand mixer with the dough hook attachment, dissolve the 1 tablespoon of active dry yeast and 1 teaspoon of sugar in ½ cup warm water. Let sit for 5-10 minutes, until bubbly and foamy.
- Add ½ cup butter, ½ cup warm milk, 1 egg, ⅓ cup sugar, and ¾ teaspoon salt to the yeast mixture.
DRY INGREDIENTS. Add 2 cups flour and mix until combined. Gradually add the remaining flour, ¼ cup at a time, until the dough is soft and slightly tacky but pulls away from the sides of the bowl. You may not need every bit of the flour, so stop once the dough reaches the right consistency.
KNEAD. Knead for 6 to 8 minutes, until the dough is smooth and elastic. The dough should still feel soft and slightly tacky, not dry.
FIRST RISE. Shape the crescent dough into a ball. Place the dough in a greased bowl, cover, and let rise in a warm spot until doubled in size, about 1 hour.
ROLL & CUT. After the dough has risen, gently punch it down and divide it into two balls. On a lightly floured surface, roll each ball out into a circle that is about 12 inches wide, then cut each circle into twelve wedges using a pizza cutter.
ROLL. Starting at the wide end of each triangle, roll the dough toward the pointed tip. Tuck the point underneath the roll, then gently curve the ends inward to form a crescent shape. Place on a lightly greased or parchment-lined baking sheet.
2ND RISE. Cover the shaped rolls and let them rise until puffy and nearly doubled in size, about 30 to 60 minutes.
BAKE. While the rolls rise, preheat the oven to 350°F. Bake for 10 to 12 minutes, until the rolls are puffed and lightly golden brown. Remove from the oven and immediately brush the warm tops with melted butter. Serve warm.
Kristyn’s Recipe Tips
- Check the Yeast. The yeast mixture should become bubbly and foamy before mixing. If it does not, start again with fresh yeast.
- Keep the Dough Soft. Add flour gradually and stop once the dough is soft, slightly tacky, and pulls away from the bowl.
- Knead Until Smooth. Knead for 6 to 8 minutes, until the dough is smooth and elastic without becoming dry.
- Let the Rolls Get Puffy. Use the size and appearance of the dough as your guide for both rises rather than relying only on the clock.
- Tuck the Point Under. Roll each triangle from the wide end toward the tip, then tuck the point underneath so the crescent stays rolled while baking.
- Make Them Ahead. Refrigerate the kneaded dough for up to 24 hours, then shape, rise, and bake when ready.
- Butter Them Warm. Brush the rolls with melted butter right after baking for soft tops and extra flavor.
Crescent Rolls Recipe
Ingredients
- 1 tablespoon active dry yeast
- 1 teaspoon sugar
- ½ cup warm water
- ½ cup butter, softened
- ½ cup warm milk
- 1 large egg
- ⅓ cup sugar
- ¾ teaspoon salt
- 4 cups all-purpose flour
- 2 tablespoons butter, melted
Instructions
- In a large bowl or the bowl of a stand mixer, dissolve the yeast and 1 teaspoon of sugar in the warm water. Let sit for 5-10 minutes, until bubbly and foamy. Add the butter, warm milk, egg, remaining ⅓ cup sugar, and salt to the yeast mixture.
- Add 2 cups flour and mix until combined. Gradually add the remaining flour, ¼ cup at a time, until the dough is soft and slightly tacky but pulls away from the sides of the bowl. You may not need every bit of the flour, so stop once the dough reaches the right consistency.
- Knead for 6 to 8 minutes, until the dough is smooth and elastic. The dough should still feel soft and slightly tacky, not dry. Shape the crescent dough into a ball. Place the dough in a greased bowl, cover, and let rise in a warm spot until doubled in size, about 1 hour.
- After the dough has risen, gently punch it down and divide them into two balls. Roll each ball out into a circle that is about 12 inches wide, then cut each circle into twelve wedges using a pizza cutter.
- Starting at the wide end of each triangle, roll the dough toward the pointed tip. Tuck the point underneath the roll, then gently curve the ends inward to form a crescent shape. Place on a lightly greased or parchment-lined baking sheet.
- Cover the shaped rolls and let them rise until puffy and nearly doubled in size, about 30 to 60 minutes.
- While the rolls rise, preheat the oven to 350°F. Bake for 10 to 12 minutes, until the rolls are puffed and lightly golden brown. Remove from the oven and immediately brush the warm tops with melted butter. Serve warm.
Notes
- Refrigerate the dough: Once the dough is kneaded, place it in a lightly oiled bowl. Cover with plastic wrap and store in the fridge for up to 2 days. When ready to bake: roll, form, rise, and bake.
- Freeze the dough: Form rolls into a crescent shape, line them up on a baking sheet, and freeze. Once solid, transfer the individual rolls into a freezer-safe container. They are best when used by 3 months, but can last for up to 6 months.
- To bake: Place crescent rolls on a baking pan. Cover the pan with a greased piece of plastic wrap (the cooking spray helps keep the plastic from sticking to the dough). Allow to rise for about 4 hours before baking.
Nutrition
Recipe FAQ
Yeast issues. The yeast could be old or killed by water that was too hot, preventing it from activating.
Temperature problems. The dough might not have been in a warm enough environment for optimal yeast activity, hindering the rising process.
Ingredient errors. Too much salt or sugar can inhibit yeast growth, while insufficient liquid can prevent proper dough development.
Over proofing. If the dough rises too long, it can weaken and collapse, which may keep the rolls from baking up light and fluffy.
> Refrigerate the dough. Once the dough is kneaded, place it in a lightly oiled bowl. Cover with plastic wrap and store in the refrigerator for up to 24 hours. When ready to bake: roll, form, rise, and bake.
> Freeze the dough. Form rolls into a crescent shape, line them up on a baking sheet, and freeze. Once solid, transfer the individual rolls into a freezer-safe container. For best quality, use within 3 months.
> To bake. Place crescent rolls on a baking pan. Cover the pan with a greased piece of plastic wrap (the cooking spray helps keep the plastic from sticking to the dough). Allow to rise to double, about 4 hours, before baking.
Whisk an egg and 1 tablespoon of water in a small bowl. After the rolls have risen, use a pastry brush to gently apply a layer of egg wash to the top of each roll. Bake.
> Cinnamon sugar rolls. Roll the dough into a circle, and top it with butter. In a separate bowl, mix cinnamon and (white or brown) sugar. Spread the sugar mixture evenly over the dough. Cut into triangles, roll, and bake.
> Pizza crescent rolls. Roll the crescent roll dough into a circle, top it with butter, and cut it into triangles. Add mozzarella cheese and pepperoni, roll the triangles up, and bake.
> Pigs in a blanket. Roll the dough into a circle and cut it into triangles. Roll each triangle around a hot dog. Bake (See our Pigs in a Blanket recipe for more info)
Keep any leftover crescent rolls in Ziploc bags on the counter at room temperature for 2-3 days.
Wrap the leftovers in plastic wrap, then again with foil, and store them in the freezer for up to 3 months.
Too much flour, inactive yeast, or not allowing enough rise time can lead to dense rolls. Keep the dough soft and slightly tacky, make sure the yeast is active, and let both rises finish before baking.
Complete The Meal
Main Dish
Easy Roast Turkey
3 hrs 20 mins
Easy Meatloaf
1 hr 25 mins
Crock Pot Pot Roast
7 hrs 5 mins
Honey Glazed Ham
4 hrs 10 mins
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This recipe was originally published October 2020.
This may sound odd, but do they unroll easily after baking? My brother is a crescent fiend who loves to unroll to add more butter after baking. The commercial rolls just fall apart now, so I’m investigating homemade recipes.
DELICIOUS! Was so glad with how they came out. Very fluffy and wonderful texture and flavor.
I’m happy you loved them!