Flaky homemade Crescent Rolls are soft and tender. They are perfect for Sunday dinner or a holiday gathering!
It might be a good idea to double the recipe because these buttery Crescent Rolls will not last long! For more flaky fabulousness try Yeast Dinner Rolls, Homemade Dinner Rolls, and Cinnamon Cream Cheese Crescent Roll.
Can’t beat Homemade!
Crescent vs croissant – because of the way they are rolled they look the same, but they are not. Croissant dough is folded several times with chilled butter to get flaky layers.
Though light and fluffy, Crescent Rolls do not have the same buttery flaky puff pastry layers as a croissant.
These Crescent Rolls are tender and delicious. They are perfect to pair with dinner (especially on holidays), but I also love to eat these for breakfast! Just warm them up and cover them in butter and honey. Yum!!
You will love how easy these are to make. They are pretty as a picture, and taste just as good!
take note of these recipe tips!
A few things to keep in mind when making these delicious crescent rolls:
Yeast. Activate the yeast in warm water. Use a thermometer to check that the water is between 100° and 110°F. Test the water with your wrist. It’s perfect to use when it feels very warm on your wrist, but not hot.
Best way to knead the dough. Lightly flour the counter and place the dough ball on top. Flatten the dough a bit, then fold the dough in half and press with the heel of your hands. Fold and press, fold and press, adding a bit of flour as needed.
The dough is kneaded enough when it springs back immediately when lightly pressed, and doesn’t tear when you pull it.
Quicker rise time. The warmer the environment, the faster the yeast will rise. One of my favorite ways to get my rolls to rise faster is to place them in a warm oven.
- Preheat the oven to 200°F. Turn OFF the oven.
- Cover the bowl with a damp towel. Place the bowl in the oven to rise.
- Another easy method is to add hot water to a bowl of water and place the bowl containing the dough directly on top.
How to Roll Crescent Rolls
WET INGREDIENTS. 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.
DRY INGREDIENTS. Add 2 cups of flour, and mix until combined. Mix in additional flour, ¼ cup at a time, to form a soft dough that pulls away from the sides of the bowl.
KNEAD & SHAPE. Knead until smooth and elastic, about 6-8 minutes. Shape the dough into a ball, place in a greased bowl, cover, and let rise for about one hour, until doubled.
ROLL & CUT. After the dough has risen, gently punch it down and divide it 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.
RISE. Roll each wedge of dough up, starting at the wide end, to form a crescent shape. Place on a lightly greased or parchment-lined baking sheet, cover, and let rise until doubled (about 30-60 minutes).
BAKE. While the dough is rising, preheat the oven to 350°F. Bake 10-12 minutes, until golden brown. Remove from the oven and brush with the melted butter. Serve warm.
These are delicious as they are, and make a perfect addition to any meal. You can also smother them in jam for a delicious snack, or slice them in half and add deli meat for a sandwich.
Some other variations include:
- Egg wash. Add an egg wash to the top: whisk the egg white and water in a small bowl. Remove the plastic wrap and brush each roll twice with the egg white mixture.
- Garlic parmesan rolls. Once the dough has been rolled into a circle, top it with butter then sprinkle with Italian seasoning and garlic salt. Sprinkle grated parmesan cheese over the top. Cut into triangles and roll.
- Cinnamon sugar rolls. Roll the dough into a circle, and top it with butter. In a separate bowl, mix together 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.
So many ways to serve them!
Baked rolls can be eaten plain or they can be spruced up with other delicious ingredients:
- They can be made into a ham and cheese sandwich.
- Slice it and fill it with Chicken Salad, Egg Salad, or Ham Salad.
- Add peanut butter or Nutella.
- Slather with jam or fruit preservatives.
- Top with Honey Butter, Cinnamon Butter, or Pumpkin Butter.
Make ahead of time. Mix up the dough and either refrigerate or freeze it if you want it to make ahead and bake later.
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. Freeze for up to 6 months.
To bake: place crescents 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.
STORE. Keep any leftover Crescent Rolls in Ziploc bags on the counter. They should last 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.
For more rolls + bread recipes:
Crescent Rolls Recipe
- 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 of flour, and mix until combined. Mix in additional flour, ¼ cup at a time, to form a soft dough that pulls away from the sides of the bowl. Knead until smooth and elastic, about 6-8 minutes. Shape the dough into a ball, place in a greased bowl, cover, and let rise for about one hour, until doubled.
- 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.
- Roll each wedge of dough up, starting at the wide end, to form a crescent shape. Place on a lightly greased or parchment-lined baking sheet, cover, and let rise until doubled, 30-60 minutes.
- While the dough is rising, preheat the oven to 350°F. Bake 10-12 minutes, until golden brown. Remove from the oven and brush with the melted butter. Serve warm.
This is my Go-to crescent roll recipe! I love to add fillings to mine like pimento cheese. They’re so yummy, moist, and fluffy and turn out perfect every time
I haven’t made any of these yet. But I like the way you have the information at the end about the calories and such. Nice touch.
I tried this recipe and it was great! To start the day before and refrigerate over night, do you recommend rolling and forming the rolls right after they’ve been removed from the fridge? And then to still use 30-60 minutes as the second rising time?
We made these for Thanksgiving dinner and they were so easy to make! My 13 year old and I had so much fun making them together and will use this recipe from now on for sure!
Made for the first time on Christmas Eve and they were so delicious!
This is a very easy and delicious recipe. We had them Christmas Eve and the entire batch had
disappeared only mid-way thru the meal. Everyone loved them! I should have doubled the recipe!
Can you freeze this dough for later?
These were so simple to make, but so delicious. The dough was a dream to work with, and my family was delighted with the outcome. 10/10 will make again!
This is by far my new favorite roll recipe I have ever tried. It is SO good. I am ditching my last go-to roll recipe for this. It is easy to make, full of great buttery flavor, and is the perfect compliment to any meal. Thanks for sharing!
You’re welcome!! Oh I’m so glad you love the rolls!
Hi. I love your recipe, and I have made it multiple times. I always have a problem when it comes. Time to roll out the dough. The dough shrinks back and I have to re-roll it out and stretch the triangles. I need it for less time the last time I made it. I use an electric stand mixer. I’ll let it rise until it was overflowing in the bowl. Do you have any suggestions? I will continue to make this recipe because I know the problem is with my technique not with the dough. Thank you.
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